Mingxia Breakfast
小吃快餐 · ⭐ 3.6
No. 50, Xi Yijie, Nanbanbidian Village
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. 50, Xi Yijie, Nanbanbidian Village. 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: Pickled Vegetable Trio, Millet and Pumpkin Porridge, Pan-fried Pork and Scallion Dumplings.
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. 50, Xi Yijie, Nanbanbidian Village
- Popular dishes: Pickled Vegetable Trio, Millet and Pumpkin Porridge, Pan-fried Pork and Scallion Dumplings, Pan-fried Pork and Scallion Dumplings, Hollow Sesame Ball
China trip · China travel
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Dishes
Pickled Vegetable TrioPickled Vegetable Trio is a Chinese cold dish made with three types of pickled vegetables, mainly including water spinach, radish, and mustard greens. The vegetables are cut into pieces and mixed with salt and soy sauce, resulting in a crisp and salty taste.
Millet and Pumpkin PorridgeXiaomi pumpkin porridge is a home-style porridge made primarily from millet and pumpkin. The preparation method is simple: wash the millet, add it to the pot along with cubed pumpkin, pour in an appropriate amount of water, and simmer until the porridge thickens and the grains are soft.
Pan-fried Pork and Scallion DumplingsPan-fried pork and scallion dumplings are made by wrapping seasoned pork filling in dough, shaping into small buns, steaming, then pan-frying until the bottom is golden and crispy.
Pan-fried Pork and Scallion DumplingsPan-fried pork and scallion dumplings made with minced pork and chopped scallions, seasoned and wrapped in dough, then pan-fried until golden and crispy on the bottom.
Hollow Sesame BallA traditional Chinese dessert made from glutinous rice flour, filled with sweet bean paste or sesame, deep-fried until golden and crispy.
Rice VinegarRice vinegar is a seasoning made primarily from rice through fermentation. Rice is steamed, mixed with koji for saccharification and alcohol fermentation, then converted to acetic acid by acetobacter, resulting in a sour liquid condiment.
Chili OilChili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
Spicy KimchiKimchi is a dish made primarily from cabbage, seasoned with chili powder, garlic, and other spices. After washing and drying the cabbage, it is mixed evenly with a specially prepared chili paste and then fermented to allow full flavor absorption.
Sour Pickled BeansSour pickled beans is a dish made primarily from green beans, which are fermented to develop a unique sour taste. In the preparation process, the beans are first selected and washed, then dried. Next, they are mixed with seasonings such as salt, sugar, and chili peppers, and then sealed for fermentation until they acquire a tangy aroma and flavor.
Glutinous Rice BallZongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.