Longjiang Pork Trotter Rice
小吃快餐 · ⭐ 3.4
A Zone, Konggang Industrial Development Zone
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 A Zone, Konggang Industrial Development Zone. 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: Braised Pork Knuckle, Cantonese BBQ Pork Rice, Cantonese腊肠饭.
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: 3.4
- Address: A Zone, Konggang Industrial Development Zone
- Popular dishes: Braised Pork Knuckle, Cantonese BBQ Pork Rice, Cantonese腊肠饭, Chao-Shan Meat Roll Rice, Fish-Flavored Eggplant with Minced Pork Rice
China trip · China travel
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Dishes
Braised Pork KnuckleSlow-cooked pork knuckle with tender meat and rich flavor, served with a secret sauce.
Cantonese BBQ Pork RiceCantonese char siu rice features pork tenderloin marinated in char siu sauce, then roasted and served with steamed white rice. The sauce is made from soy sauce, sugar, oyster sauce, and honey. The meat turns glossy red and remains tender and juicy. Rice is usually plain but sometimes lightly fried with oil.
Cantonese腊肠饭Cantonese sausage fried rice is made by stir-frying sliced Cantonese sausage with rice. Main ingredients include Cantonese sausage, white rice, eggs, and greens. First, slice the sausage, then stir-fry with beaten eggs, add cooked rice, and finally toss in greens.
Chao-Shan Meat Roll RiceChao-Shan meat rolls are made by rolling pork tenderloin slices around shrimp and mushroom fillings, steamed, sliced, and served with rice. The meat is marinated, rolled with filling, secured with bamboo skewers, steamed, then sliced off the skewers and plated with rice.
Fish-Flavored Eggplant with Minced Pork RiceEggplant diced and stir-fried with minced meat, seasoned with doubanjiang, garlic, ginger, scallions, and fish sauce (a mix of vinegar, sugar, soy sauce, starch, and water), then tossed with rice.