XiYu MeiShi LaoMaLaMian
特色菜 · ⭐ 3.8
Room 108, 1st Floor, Building 42, Hounancang, Xincheng South Street
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 108, 1st Floor, Building 42, Hounancang, Xincheng South Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lanzhou Cold Noodles, Big Plate Chicken, Hand-held Lamb.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 特色菜
- Rating: 3.8
- Address: Room 108, 1st Floor, Building 42, Hounancang, Xincheng South Street
- Popular dishes: Lanzhou Cold Noodles, Big Plate Chicken, Hand-held Lamb, Xinjiang Chili Noodles, Stir-Fried Noodles
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Dishes
Lanzhou Cold NoodlesLanzhou cold noodles are made with hand-pulled noodles, cooled after boiling for a smooth, chewy texture. Topped with cucumber, carrot, and bean sprouts, then dressed in a sauce of sesame paste, vinegar, soy sauce, garlic, and chili oil.
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Hand-held LambHand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
Xinjiang Chili NoodlesXinjiang spicy chili pepper noodles are made with hand-pulled or cut noodles, combined with a spicy sauce prepared by stir-frying sun-dried chili skins (spicy chili peppers), and mixed with辅料 such as onions, garlic, and tomatoes. After boiling and draining the noodles, they are blended with the prepared spicy sauce and garnished with cilantro or green onions. The dish offers a chewy texture and rich, spicy flavor.
Stir-Fried NoodlesStir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
Roasted Lamb Rib BonesRoasted lamb bones is a dish primarily made with lamb bones. To prepare it, the lamb bones are first marinated to absorb flavors, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and fills the air with aroma. This process preserves the original taste of the lamb bones, resulting in a crispy exterior and tender interior with rich, layered textures.
Grilled Fresh LambRoast fresh lamb is a dish made primarily from fresh lamb, marinated and then grilled on a rack. The lamb is cooked over high heat, resulting in a golden, crispy exterior and tender, juicy meat inside. It is served with a specially prepared seasoning that brings out its unique flavor.
Special Stir-Fried Pork SlicesSpecial stir-fried pork slices made with thin pork strips stir-fried with green peppers and onions. Marinate the meat first, then quickly stir-fry in hot oil, add vegetables and seasonings to finish.
Special Lamb SkewersSpecial lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating with spices such as cumin, chili powder, salt, and onion, the meat becomes flavorful. During grilling, proper heat control ensures the lamb is crispy on the outside and tender inside, with a rich aroma.
Western Region Roasted Lamb LegXiyu roasted lamb leg is made from fresh lamb legs, marinated and slow-roasted over charcoal or in a烤炉. Seasonings like cumin, chili powder, onion, and garlic are used for flavor. The meat is turned during roasting until the outside is crispy and the inside is tender and juicy.
Hot Pot Lamb Offal SoupPot-stewed lamb offal soup features lamb tripe, intestines, and lungs, simmered slowly with ginger slices and green onions. After cleaning and blanching to remove odor, the ingredients are cooked until the broth turns creamy and the offal is tender.
Lamb in NaanLamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.