Xiao Wu Barbecue
Barbecue · ⭐ 3.5
Units 113-01 and 113-02, 1st Floor, Building 6, No. 9 Courtyard, Wulituo Xijie
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 Units 113-01 and 113-02, 1st Floor, Building 6, No. 9 Courtyard, Wulituo Xijie. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Large腰, Spicy麻 Chicken Wings, Pork Crescent Bone.
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: Barbecue
- Rating: 3.5
- Address: Units 113-01 and 113-02, 1st Floor, Building 6, No. 9 Courtyard, Wulituo Xijie
- Popular dishes: Large腰, Spicy麻 Chicken Wings, Pork Crescent Bone, Grilled Beef Tendon
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Dishes
Large腰Da Yao is a traditional dish primarily made with pig kidneys. To prepare it, first clean the pig kidneys thoroughly and remove the internal membranes, then cut them into suitable sizes. Next, marinate them with a specially prepared seasoning for a while to allow the flavors to penetrate. Finally, cook using an appropriate method such as stir-frying, grilling, or frying to achieve a crispy exterior and tender interior with a delicious taste.
Spicy麻 Chicken WingsSpicy麻 chicken wings is a dish primarily made with chicken wings, seasoned and cooked with green Sichuan peppercorns and seasonings. The preparation typically involves cutting the chicken wings into pieces, marinating them in a spicy麻 seasoning to infuse flavor, then roasting or frying until golden and crispy, finally sprinkling with green Sichuan pepper powder for added aroma.
Pork Crescent BonePork crescent bone is a dish made by slow-cooking pork leg bones with spices until tender, offering rich marrow and savory flavor.
Grilled Beef TendonCharcoal-grilled beef tendons is a barbecue dish featuring beef tendons as the main ingredient. After cleaning and marinating, the tendons are grilled over charcoal until slightly charred on the outside and tender yet chewy inside, preserving their unique texture and aroma.