Chi Kou Yang Rou Xiao Mai Restaurant
地方菜 · ⭐ 3.8
No. 4 Courtyard, Nanxinbao, Yanqing Town, Ground-Floor Commercial Unit 10-9
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. 4 Courtyard, Nanxinbao, Yanqing Town, Ground-Floor Commercial Unit 10-9. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Traditional Lamb Shaomai, Inner Mongolia Stewed Lamb, Mashed Potato and Buckwheat Noodles.
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: 地方菜
- Rating: 3.8
- Address: No. 4 Courtyard, Nanxinbao, Yanqing Town, Ground-Floor Commercial Unit 10-9
- Popular dishes: Traditional Lamb Shaomai, Inner Mongolia Stewed Lamb, Mashed Potato and Buckwheat Noodles, Pan-fried Shaomai, Premium Hand-Cut Lamb Shao Mai
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Dishes
Traditional Lamb ShaomaiTraditional lamb shaomai is made with flour dough wrapped around minced lamb filling, seasoned with scallions, ginger, salt, and pepper, then steamed. It features thin wrappers, generous filling, tender texture, and a half-moon shape with an open top resembling a small bowl.
Inner Mongolia Stewed LambInner Mongolian stewed mutton is a dish made with mutton as the main ingredient, combined with vegetables like potatoes and carrots, slowly cooked in water or broth until tender and flavorful.
Mashed Potato and Buckwheat NoodlesMashed potato and buckwheat noodles is a dish made primarily from potatoes and buckwheat flour. Potatoes are steamed, mashed, mixed with buckwheat flour, then steamed or pan-fried to create a soft, chewy texture.
Pan-fried ShaomaiPan-fried shaomai is a Chinese dim sum made by wrapping meat or vegetable filling in flour dough, steamed and then pan-fried until the bottom turns golden. Main ingredients include flour, pork or shrimp, and seasonings like scallions and ginger. The filling is prepared first, wrapped into half-moon shapes, steamed, then pan-fried.
Premium Hand-Cut Lamb Shao MaiPremium hand-cut lamb xiaomai is made with fresh lamb, finely chopped and mixed with scallions, ginger, and seasonings, then filled into specially prepared dough and steamed. The thin, elastic wrapper encases a juicy, tender filling that preserves the lamb's natural flavor.
Red Soup with Lamb OffalRed broth羊杂 is made from offal such as sheep stomach, intestines, and lungs, simmered with chili, Sichuan pepper, ginger slices, and green onions. After cleaning and blanching to remove odor, the ingredients are slowly cooked with spices to create a rich, red-colored broth.
Offal and Tripe Hot Pot羊杂肚丝锅 features lamb offal (including tripe, intestines, and lungs) and pork tripe, sliced thin and stewed with various spices. Clean the lamb offal, blanch to remove odor, then simmer slowly with ginger, scallions, star anise, and more until tender and flavorful.
Stir-fried Eggs with Sesame OilStir-fried eggs with sesame oil is a home-style dish using eggs and sesame oil. Eggs are quickly stir-fried in hot oil to form soft, tender chunks, highlighting the natural flavor without complex seasonings.
Mongolian Salted Milk TeaA traditional Mongolian beverage made by boiling brick tea, milk, and salt. It has a savory, rich flavor and is often served with fried millet or dairy snacks.