Jingtai Ma Ji Electric Skewers (National University of China West Road Branch)
Barbecue · ⭐ 4.2
50 meters north of the east gate of East Campus, Beijing Foreign Studies University
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 50 meters north of the east gate of East Campus, Beijing Foreign Studies University. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Grilled Lamb Skewers, Premium Lamb Shank Skewers, Mutton Tendon Skewers.
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: Barbecue
- Rating: 4.2
- Address: 50 meters north of the east gate of East Campus, Beijing Foreign Studies University
- Popular dishes: Grilled Lamb Skewers, Premium Lamb Shank Skewers, Mutton Tendon Skewers
China trip · China travel
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Dishes
Grilled Lamb SkewersElectric grilled lamb skewers are made primarily from fresh lamb, carefully cut into pieces and threaded onto skewers, then cooked using an electric grilling method. During the process, the lamb's fat drips down, creating a smoky aroma similar to charcoal roasting, resulting in meat that is crispy on the outside and tender on the inside while preserving the original freshness and fragrance of the lamb.
Premium Lamb Shank SkewersPremium lamb shank skewers are made from lamb shank meat, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are grilled to perfection. The lamb has a firm texture with elasticity and a tender, flavorful taste.
Mutton Tendon SkewersMutton tendon skewers are primarily made with羊蹄筋 (mutton tendons), which are cleaned, cut into segments, and threaded onto bamboo skewers. They are then cooked by grilling or stewing. During preparation, ingredients such as green onions, ginger, and garlic are commonly added to enhance flavor. Some recipes also involve marinating the tendons with soy sauce and cooking wine for added taste.