Cheng San Barbecue (Jindu Weilai Branch)
Barbecue · ⭐ 3.4
Room 3-103, Building 3, Jindi Weilai Lai, No. 16 Courtyard, Junying 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 3-103, Building 3, Jindi Weilai Lai, No. 16 Courtyard, Junying Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-fried Liver with Rice, Roasted Whole Grass Carp, Roasted Fresh Lamb Leg.
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: 3.4
- Address: Room 3-103, Building 3, Jindi Weilai Lai, No. 16 Courtyard, Junying Street
- Popular dishes: Stir-fried Liver with Rice, Roasted Whole Grass Carp, Roasted Fresh Lamb Leg, Beef Intestine, Special Roast Fish
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Dishes
Stir-fried Liver with RiceLiver slice rice bowl features pork liver sliced and marinated with wine and starch, then quickly stir-fried with green peppers, onions, and other vegetables, finally drizzled with a prepared sauce. Rice is served as the base, and the cooked liver slices along with the vegetables are placed on top, creating a flavorful and aromatic rice bowl.
Roasted Whole Grass CarpRoasted whole grass carp is a dish made by marinating and roasting the fish whole. After cleaning, the grass carp is seasoned and grilled until the skin is crispy and the flesh tender.
Roasted Fresh Lamb LegGrilled fresh lamb leg meat, made from fresh lamb legs marinated and roasted in an oven or over charcoal. Tender with a crispy crust and juicy inside, preserving the original flavor and nutrition of lamb.
Beef IntestineOx tripe is a dish made primarily from beef heart blood vessels, carefully processed and cooked to deliver a unique texture. To prepare it, the ox tripe is first washed and cut into segments, then marinated with appropriate seasonings before being cooked through stir-frying, boiling, or grilling—preserving the original flavor of the ingredients while enhancing its delicious taste.
Special Roast FishSpecial grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
Pork SkinPork skin is cleaned, blanched to remove odor, then slowly stewed with water and seasonings until tender. It can be sliced or cut into strips and eaten cold, mixed, or stir-fried.
Beef tendonMeat筋 is a traditional dish primarily made from pork tendons, carefully sliced to preserve the meat's fibers and tendon patterns. During cooking, it is first marinated with seasonings to absorb flavor, then quickly stir-fried or grilled over high heat until the surface is slightly charred while the inside remains tender and juicy, delivering a unique texture.
Aluminum Foil VermicelliAluminum foil vermicelli is an innovative dish featuring vermicelli as the main ingredient. After soaking, the vermicelli is mixed evenly with seasonings and then wrapped in aluminum foil for baking. The finished dish offers a smooth texture and fully absorbs the aroma of the seasoning.
Aluminum Foil TofuAluminum foil tofu is a dish primarily made with soft tofu. The tofu is wrapped in aluminum foil and baked until golden and crispy. During preparation, seasonings such as garlic, chili, and green onions can be added according to taste to enhance the flavor.
Spicy ClamsSpicy clams is a dish made with fresh clams, stir-fried with chili, garlic, and ginger for a bold, savory flavor.