Xiao Li Kou Northeastern BBQ (Jindu Xin Yu Store)
Northeastern Chinese cuisine · ⭐ 4.2
No. 104, Baiziwang Xili, 1st Floor, Room 103
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 104, Baiziwang Xili, 1st Floor, Room 103. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Angus Rib Steak, Spicy Cucumber Salad, Pepper-flavored Pork Belly.
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: Northeastern Chinese cuisine
- Rating: 4.2
- Address: No. 104, Baiziwang Xili, 1st Floor, Room 103
- Popular dishes: Angus Rib Steak, Spicy Cucumber Salad, Pepper-flavored Pork Belly, Beef Shin筋, Dumpling Soup
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Dishes
Angus Rib SteakAngus beef short ribs made from premium Angus rib cuts, marinated and slow-cooked or grilled to tender, juicy perfection while preserving the natural beef flavor.
Spicy Cucumber SaladCucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
Pepper-flavored Pork BellyPork belly sliced and stir-fried with green and red peppers, seasoned with garlic, ginger, and Sichuan peppercorns. High-heat cooking keeps the meat tender while infusing the dish with spicy aroma.
Beef Shin筋Beef tendon is a dish featuring beef tendons as the main ingredient, simmered or stir-fried with葱,姜,蒜 and other seasonings to achieve a soft yet chewy texture and rich flavor.
Dumpling SoupGedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
Century Egg TofuPidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Goat tendonMutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
Garlic Pork IntestinesStir-fried pork intestines with garlic, cleaned and blanched to remove odor, then cooked with abundant garlic paste. Seasoned with soy sauce and cooking wine for a soft, flavorful dish with rich garlic aroma.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish featuring clams as the main ingredient, stir-fried with green and red chili peppers and minced garlic. First, clean the clams thoroughly, then quickly stir-fry them at high heat with seasonings to preserve their fresh and tender texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.