Niu Guan Ji · Steak Pot (University Town Branch)
小吃快餐 · ⭐ 4.5
No. 29 Changhong East Road, Gongchen Subdistrict (near Exit B of Liangxiang University Town West Station, Beijing Subway Line Fangshan)
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. 29 Changhong East Road, Gongchen Subdistrict (near Exit B of Liangxiang University Town West Station, Beijing Subway Line Fangshan). 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: Baby bok choy, Wide Rice Noodles, Signature Three-Combination Pot.
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: 4.5
- Address: No. 29 Changhong East Road, Gongchen Subdistrict (near Exit B of Liangxiang University Town West Station, Beijing Subway Line Fangshan)
- Popular dishes: Baby bok choy, Wide Rice Noodles, Signature Three-Combination Pot, Signature Steak Pot, Panda Bamboo Noodles
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Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Signature Three-Combination PotSignature three-meat pot includes beef, chicken, and shrimp, with vegetables like cabbage, carrot, and mushroom. Layer ingredients in the pot, add broth or water, season, and cook until tender.
Signature Steak PotSignature steak pot features premium steak with potatoes, carrots, and onions, simmered with seasonings. The steak is marinated, seared, then slow-cooked with vegetables to absorb rich flavors.
Panda Bamboo NoodlesPanda Bamboo Noodles is a dish primarily made with fresh bamboo shoots and noodles. After the noodles are cooked, they are mixed with stir-fried bamboo shoot slices and other vegetables, then seasoned with a specially prepared sauce.
Beef TripeBeef testicles, known as 'niu bao', are commonly used in Chinese cuisine. Main ingredients include fresh or frozen beef testicles, cleaned and blanched before stir-frying, stewing, or grilling. Popular methods involve stir-frying with chili, onion, and garlic, or slow-cooking in broth for enhanced flavor.
Beef Tripe Hot PotBeef brisket pot features beef, beef tendons, beef head meat, and beef flank, blanched then stewed with spices for tender, flavorful meat and rich broth.
Sweet Pickled GarlicSugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
Dipping SauceA dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.