Jing Wu Xiao Lou (Xiao Tang Shan Branch)
北京菜 · ⭐ 3.6
No. 3, Yard No. 91, Shashun Road, 1st Floor, Rooms 110–113
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 No. 3, Yard No. 91, Shashun Road, 1st Floor, Rooms 110–113. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Beijing-style Braised Yellow Croaker, Beijing-style Stewed Yellow Croaker, Cumin Lamb.
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: 北京菜
- Rating: 3.6
- Address: No. 3, Yard No. 91, Shashun Road, 1st Floor, Rooms 110–113
- Popular dishes: Beijing-style Braised Yellow Croaker, Beijing-style Stewed Yellow Croaker, Cumin Lamb, Kung Pao Chicken, Appetizer Taro Noodles
China trip · China travel
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Dishes
Beijing-style Braised Yellow CroakerBeijing-style braised yellow croaker with fresh fish, scallions, ginger, garlic, soy sauce, and cooking wine, slowly stewed over low heat until flavorful and rich in broth.
Beijing-style Stewed Yellow CroakerBeijing-style stewed yellow croaker with fresh fish, scallions, ginger, garlic, soy sauce, and cooking wine. Pan-fried until golden, then slowly simmered in water and seasonings to keep the flesh flavorful and tender.
Cumin LambCumin lamb is a dish primarily made with lamb, seasoned with cumin powder and garnished with cilantro. The lamb is sliced, marinated with cumin and other seasonings, then quickly stir-fried in hot oil until cooked through, and finally sprinkled with cilantro for added aroma.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Appetizer Taro NoodlesTangy fern root noodles made with fern root powder, cucumber ribbons, carrot strips, and cilantro, dressed with vinegar, soy sauce, garlic, and chili oil. Cooked and chilled for a smooth texture, then mixed evenly with seasonings.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Braised Sole FilletFried flounder fillet is a dish featuring flounder as the main ingredient. After cleaning and marinating, it's cooked in a sauce made from soy sauce, sugar, and cooking wine, allowing the fish to absorb the rich flavors while remaining tender.
Brown Sugar Steamed CakeRed sugar steamed cake is a蒸制 dessert made from a mixture of glutinous rice flour and wheat flour. After mixing red sugar and water, it is fermented and then steamed in a bamboo steamer. The finished product has a light brown color, a soft texture, and a sweet aroma from the red sugar.
Crispy EelCrispy eel is a dish primarily made with ribbon fish. The ribbon fish is cut into segments, marinated, then coated with starch or flour before being deep-fried in oil until the skin becomes crispy and golden yellow. The finished dish has a golden color and a crispy, fragrant texture.
Flavorful Purple Pot ChickenFlavorful purple pot chicken is made with chicken as the main ingredient, stir-fried with perilla leaves, chili, ginger, and garlic. After cutting the chicken into pieces and stir-frying with perilla leaves, add soy sauce, cooking wine, and seasonings. Simmer over medium-low heat until flavorful, then reduce the sauce to finish.