Jiujiu Ya (Jindu Langyue Store)
小吃快餐 · ⭐ 3.6
No. 60 Fusheng East Street Courtyard, Building 1, 1st Floor
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. 60 Fusheng East Street Courtyard, Building 1, 1st Floor. 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: Spicy Duck Neck, Spicy Crispy Sausage, Mild Spicy Duck Gizzard.
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: 3.6
- Address: No. 60 Fusheng East Street Courtyard, Building 1, 1st Floor
- Popular dishes: Spicy Duck Neck, Spicy Crispy Sausage, Mild Spicy Duck Gizzard, Spicy Duck Neck
China trip · China travel
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Dishes
Spicy Duck NeckSpicy duck neck is a ready-to-eat dish made primarily from duck necks, which are braised. To prepare it, the duck necks are first cleaned and then simmered with spices, soy sauce, sugar, and other seasonings until fully flavored. After cooling, they are sliced into segments and ready to eat.
Spicy Crispy SausageSpicy Crispy Intestine is a dish primarily made with pig intestines. After cleaning, the intestines are filled with seasoned meat paste and then cooked by boiling or steaming. The finished product has an elastic outer skin, a crisp and tender texture, a firm filling, and a mildly spicy flavor that stands out.
Mild Spicy Duck GizzardSpicy duck gizzard is a dish primarily made with duck gizzards. After cleaning, the duck gizzards are sliced or shredded and stir-fried together with辅料 such as chili peppers, ginger, and garlic. During preparation, a small amount of oil and seasonings are used for quick stir-frying to maintain the crisp and tender texture of the duck gizzards.
Spicy Duck NeckSpicy duck neck is a cooked dish primarily made from duck neck, prepared by braising. The process involves cleaning the duck neck, blanching it to remove any odor, then slowly simmering it in a specially prepared braising sauce so it fully absorbs the flavors of the spices and seasonings.