Hongxi Golf Chinese Restaurant
特色菜 · ⭐ 3.8
No. 8 Donghuan North Road, Yizhuang Economic and Technological Development Zone, Daxing District
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. 8 Donghuan North Road, Yizhuang Economic and Technological Development Zone, Daxing District. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Health-Preserving Millet with Sea Cucumber, Black Pepper Shrimp Balls with Bamboo Shoots, Spicy Pepper Stir-Fried Pork Collar Bones.
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: 特色菜
- Rating: 3.8
- Address: No. 8 Donghuan North Road, Yizhuang Economic and Technological Development Zone, Daxing District
- Popular dishes: Health-Preserving Millet with Sea Cucumber, Black Pepper Shrimp Balls with Bamboo Shoots, Spicy Pepper Stir-Fried Pork Collar Bones
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
Health-Preserving Millet with Sea CucumberA nourishing dish of sea cucumber and millet stewed together, featuring tender sea cucumber and fragrant millet cooked slowly in water or broth.
Black Pepper Shrimp Balls with Bamboo ShootsBlack pepper shrimp balls made from fresh shrimp paste mixed with bamboo shoot cubes, shaped into balls, fried or boiled, then stir-fried with black pepper.
Spicy Pepper Stir-Fried Pork Collar BonesFresh chili stir-fried pork cartilage is a dish made by quickly stir-frying pork cartilage with fresh chilies. After blanching, the pork cartilage is cooked with sliced fresh chilies and seasonings until tender, preserving the crisp texture of the cartilage and the fresh aroma of the chilies.