Yue Jia Xiao Chu (Wudaokou Branch)
Cantonese cuisine · ⭐ 3.9
Room 318, 3rd Floor, Huayuan Century Business Building, No. 88, Shuangqing Road
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 Room 318, 3rd Floor, Huayuan Century Business Building, No. 88, Shuangqing Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Spicy Chopped Pepper Fish Head (Half), Dry-Fried Beef Rice Noodles, Cantonese腊味 Baozi Rice in Clay Pot.
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: Cantonese cuisine
- Rating: 3.9
- Address: Room 318, 3rd Floor, Huayuan Century Business Building, No. 88, Shuangqing Road
- Popular dishes: Spicy Chopped Pepper Fish Head (Half), Dry-Fried Beef Rice Noodles, Cantonese腊味 Baozi Rice in Clay Pot, Signature Curry Beef Brisket Stew, Signature Steamed Yellow Croaker in Clay Pot
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Dishes
Spicy Chopped Pepper Fish Head (Half)Steamed fish head with chopped chili (half) features水库鱼头 and chopped chili, steamed together to infuse the fish head with rich chili flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Cantonese腊味 Baozi Rice in Clay PotCantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
Signature Curry Beef Brisket StewSignature curry beef stew features beef brisket with potatoes and carrots, simmered with curry powder or paste. Beef is blanched and slow-cooked with spices for tender meat and rich broth.
Signature Steamed Yellow Croaker in Clay PotSmall yellow croaker is marinated and slow-cooked in a clay pot with ginger slices, green onions, and seasonings over low heat until tender and flavorful.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Black Pepper Wagyu Cubes with Wild MushroomsPremium wagyu beef cubes stir-fried with fresh mushrooms like shiitake and king oyster, seasoned with black pepper. Marinated and quickly cooked to retain tenderness and umami flavor.
Cantonese Roast Meat PlatterA Cantonese roast meat platter featuring roasted goose, pork belly, barbecued pork, and squab, made from fresh poultry and livestock, marinated and roasted in a hanging oven for a crispy skin and tender meat.
Braised Young PigeonBraised young pigeon with a rich red sauce, made from fresh squab, scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy finish and tender meat.
Scallion Oil Loofah TipsScallion oil loofah tips is a dish featuring tender loofah tips. After washing and blanching, they are tossed with scallion-infused hot oil for a simple, flavorful dish that highlights the natural taste of the ingredients.