Gangji腊味煲仔饭 (Majiuqiao Branch)
其他美食 · ⭐ 3.6
Units 1103–1104, Building 11, Zone II, Tongguan Residential Area, Zhongxin 1st Road
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 Units 1103–1104, Building 11, Zone II, Tongguan Residential Area, Zhongxin 1st Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double Delicacy Claypot Rice, Beef and Potato Clay Pot Rice, Preserved Meat Trio Baozi Rice Bowl.
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: 其他美食
- Rating: 3.6
- Address: Units 1103–1104, Building 11, Zone II, Tongguan Residential Area, Zhongxin 1st Road
- Popular dishes: Double Delicacy Claypot Rice, Beef and Potato Clay Pot Rice, Preserved Meat Trio Baozi Rice Bowl, Cured Sausage Egg Baozi Rice
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Double Delicacy Claypot RiceDouble-portion clay pot rice with preserved pork and sausage, cooked in a clay pot to form crispy rice crust at the bottom. The fats from the preserved meats infuse into the rice, enhancing its flavor.
Beef and Potato Clay Pot RiceBeef and potato claypot rice features rice cooked with tender beef and diced potatoes, slowly simmered to blend flavors. The rice absorbs the rich meat juices and potato aroma for a hearty taste.
Preserved Meat Trio Baozi Rice BowlBak Kut Teh rice with rice as base, adding腊肠,腊肉, and腊鸭. Slow-cooked in a clay pot to infuse flavors into the rice.
Cured Sausage Egg Baozi RiceChar siu egg bao rice is based on rice, with slices of char siu and eggs, slow-cooked in a clay pot. A crispy rice crust forms at the bottom, while the char siu and egg blend together, creating rich aroma.