Zhenglanqi Zhajiangmian
北京菜 · ⭐ 3.5
No. 29 Beibingmasi Hutong
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. 29 Beibingmasi Hutong. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Blood Sausage, Zhajiangmian, Fried Yogurt.
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: 3.5
- Address: No. 29 Beibingmasi Hutong
- Popular dishes: Fried Blood Sausage, Zhajiangmian, Fried Yogurt, Fried Fresh Milk, Lamb Skewers
China trip · China travel
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Dishes
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
ZhajiangmianZhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
Fried YogurtFried yogurt is a dessert made by freezing yogurt, coating it in flour or breadcrumbs, then frying it in oil. The yogurt is solidified into blocks before frying, resulting in a crispy exterior and a smooth, creamy interior.
Fried Fresh MilkFried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.