Bang Ke Weilü Má Là Tang
小吃快餐 · ⭐ 3.8
No. 6 Shunhe Road, Courtyard 6, Building 8, 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. 6 Shunhe Road, Courtyard 6, Building 8, 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: Pork Intestines, Chicken Hearts, Chicken Feet.
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: 3.8
- Address: No. 6 Shunhe Road, Courtyard 6, Building 8, 1st Floor
- Popular dishes: Pork Intestines, Chicken Hearts, Chicken Feet, Chicken Neck, Duck Blood
China trip · China travel
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Dishes
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Chicken HeartsChicken heart dishes are made primarily from fresh chicken hearts, carefully processed and seasoned with appropriate spices, then prepared through cooking methods such as stir-frying, grilling, or boiling. The dish has an appealing color and a tender, elastic texture.
Chicken FeetChicken feet is a dish primarily made from chicken feet, prepared through steps such as cleaning, boiling, and seasoning. The skin of the chicken feet is tender and rich in collagen, resulting in a delicious and flavorful taste after cooking.
Chicken NeckChicken neck is a dish made from the neck portion of chickens. The main ingredient is chicken neck, which is typically blanched and then stewed or stir-fried with seasonings to allow it to absorb flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.