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Xin Qiao Xiao Guan (Dong Zhi Men Bei Xiao Jie Dian)

地方菜 · ⭐ 4.1

No. 1, Beixinqiao San Tiao, Beixinqiao Subdistrict (opposite China Overseas Chinese History Museum)

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Slippery Fish Slices

  Slippery fish slices is a dish made by quickly stir-frying fresh fish meat that has been marinated with egg white and starch. The fish slices are typically made from tender fish such as grass carp, sea bass, or cod, and are cooked with ingredients like scallions, ginger, garlic, green peas, and carrots in broth or water. The result is a smooth and tender texture with a clear, refreshing sauce.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Beijing Roast Duck

  Old Beijing roasted duck is made from high-quality Peking duck, processed through marinating and roasting in a special hanging oven. The duck is slowly roasted over fruit wood in a custom-built oven, resulting in crispy skin and tender meat, with a bright red color and rich aroma.
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  Crispy Pork Elbow

  Crispy Pork Elbow is a dish primarily made with pork knuckles. After blanching and marinating, the meat is steamed until tender, then coated with syrup and deep-fried until the skin becomes crispy. The finished dish has a bright red color, soft and succulent meat, and a fragrant, crunchy skin.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews

• awkward_kelp
  Okay so I just stopped by this place near Beixinqiao and honestly I'm kind of surprised more tourists don't talk about it. It's apparently been open for over ten years and the locals clearly love it — every table was full when I went, lots of older regulars too which is usually a good sign. The space is super clean and the staff are really friendly, not pushy at all. They focus on Beijing and Shandong style home cooking and everything I tried was solid. The crispy meatballs were great, the stir-fried trio (liver, kidney, intestine — yeah I went there lol) was actually so good, and the braised meatballs were comforting and homey. But the real star is the dry-braised yellow croaker — the fish is so tender and the sweet-spicy sauce is ridiculous with rice. They also have a big private room in the back that can fit like 5 tables, perfect for a family dinner or hanging with friends. Price is super reasonable, I left full and happy without spending much. If you're already in the area checking out the Lama Temple or Gui Street, honestly just come here for a meal, totally worth it. One tip though — avoid weekend peak hours unless you wanna wait in line. I'll definitely be back next time I'm in Beijing.