Beijing Tianlin Rural Cuisine
农家菜 · ⭐ 3.9
No. 25, Beixiao Street, Hongsi Village
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 No. 25, Beixiao Street, Hongsi Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Crucian Carp, Braised Pork Elbow, Garlic Stir-Fried Loofah.
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: 农家菜
- Rating: 3.9
- Address: No. 25, Beixiao Street, Hongsi Village
- Popular dishes: Braised Crucian Carp, Braised Pork Elbow, Garlic Stir-Fried Loofah, Sour Cabbage with Pork, Clay Pot Chicken
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Dishes
Braised Crucian CarpStewed gai fish is a dish featuring gai fish as the main ingredient, typically simmered with ginger slices and green onions in water or broth until the fish is tender and the soup is rich.
Braised Pork ElbowStewed pork knuckles is a dish made primarily from pig's trotters, blanched and then slowly simmered with seasonings like scallions, ginger, star anise, and soy sauce until the meat becomes tender and flavorful.
Garlic Stir-Fried LoofahLoofah sliced and stir-fried with garlic, fragrant with garlic, tender and sweet, refreshing texture.
Sour Cabbage with PorkSuancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
Clay Pot ChickenIron pot wild chicken is a dish made by slow-cooking wild chicken with ingredients such as ginger, scallions, and garlic in an iron pot. The main ingredients are wild chicken and side ingredients like potatoes and vermicelli. During the cooking process, the chicken becomes tender and flavorful, and the broth becomes rich and savory.