Xiong Xiong Korean Cuisine & Fried Chicken
小吃快餐 · ⭐ 3.6
Room 116, 1st Floor, Building 6, Yard No. 17, Jinsha West 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 116, 1st Floor, Building 6, Yard No. 17, Jinsha West Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Orleans Fried Chicken Bones, Seaweed and Pork Floss Fried Chicken, Trendy Potato Chip Fried Chicken.
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: 小吃快餐
- Rating: 3.6
- Address: Room 116, 1st Floor, Building 6, Yard No. 17, Jinsha West Street
- Popular dishes: Orleans Fried Chicken Bones, Seaweed and Pork Floss Fried Chicken, Trendy Potato Chip Fried Chicken, Tuna Rice Ball
China trip · China travel
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Dishes
Orleans Fried Chicken BonesOrleans fried chicken架 is made from chicken frames, marinated and coated with starch or batter, then deep-fried until golden and crispy. The marinade typically includes Orleans-style seasonings like chili powder, garlic powder, onion powder, and spices.
Seaweed and Pork Floss Fried ChickenSeaweed and meat floss fried chicken is made with thigh meat, marinated, coated in flour and egg, then dusted with seaweed flakes and meat floss before frying until golden and crispy. The outer layer offers savory seaweed flavor and crunchy meat floss texture, while the inside remains tender and juicy.
Trendy Potato Chip Fried ChickenFamous potato chip fried chicken is made by marinating chicken thigh or breast, coating it with starch and seasoning, then frying until golden and crispy, finally sprinkled with crushed chips and seasonings.
Tuna Rice BallTuna rice balls are made primarily with fresh tuna meat and glutinous rice. The seasoned tuna is mixed evenly with the glutinous rice and hand-formed into balls. The dish offers a rich texture, combining the tenderness of fresh tuna with the sticky sweetness of the glutinous rice.