Pepper and Chili Dry-Fried Chicken
Hunan cuisine · ⭐ 3.8
Hao World Shopping Center (Beijing International Center Branch), Hujialou Subdistrict
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 Hao World Shopping Center (Beijing International Center Branch), Hujialou Subdistrict. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy麻 Dry Pot Tofu, Spicy Numbing Pork Intestines Dry Pot, Spicy麻 Chicken with Pepper.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 3.8
- Address: Hao World Shopping Center (Beijing International Center Branch), Hujialou Subdistrict
- Popular dishes: Spicy麻 Dry Pot Tofu, Spicy Numbing Pork Intestines Dry Pot, Spicy麻 Chicken with Pepper
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Spicy麻 Dry Pot TofuFirm tofu cut into cubes is stir-fried with green peppers, onions, and other vegetables in a dry pot, seasoned with Sichuan pepper and mala pepper to infuse the tofu with aromatic spiciness.
Spicy Numbing Pork Intestines Dry PotSpicy麻 dry pot pork intestines made with pork intestines, green and red peppers, onion, garlic, ginger, Sichuan peppercorns, and dried chilies, simmered after blanching and stir-frying. Tender and flavorful, with a rich numbing-spicy aroma.
Spicy麻 Chicken with PepperSpicy麻干锅鸡块 is a dish featuring chicken as the main ingredient, stir-fried with green and red peppers and onions, seasoned with Sichuan pepper and chili, then finished by dry pot cooking to enhance aroma.