焖小柒黄焖鸡米饭(石佛营店)
小吃快餐 · ⭐ 3.6
Opposite the southwest entrance of Xuantejia Yuan West Gate 2, Shifo Ying Road (next to Yaowang Xiaoyao Seafood Dapaidang)
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 Opposite the southwest entrance of Xuantejia Yuan West Gate 2, Shifo Ying Road (next to Yaowang Xiaoyao Seafood Dapaidang). 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: Signature Braised Pork Belly, Signature Braised Chicken with Yellow Sauce, Braised Pork Belly.
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: Opposite the southwest entrance of Xuantejia Yuan West Gate 2, Shifo Ying Road (next to Yaowang Xiaoyao Seafood Dapaidang)
- Popular dishes: Signature Braised Pork Belly, Signature Braised Chicken with Yellow Sauce, Braised Pork Belly
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Dishes
Signature Braised Pork BellySignature braised pork belly with crispy skin, slow-cooked with potatoes, green peppers, soy sauce, cooking wine, star anise, and ginger for tender, flavorful meat and rich broth.
Signature Braised Chicken with Yellow SauceSignature Braised Chicken with Yellow Sauce is made primarily from chicken, combined with ingredients such as potatoes, mushrooms, and green peppers, prepared by slow stewing. The chicken is first marinated, then cooked together with the辅料 in a pot, adding soy sauce, cooking wine, star anise, ginger slices, and other seasonings to simmer slowly over low heat, allowing the chicken to absorb the flavors, becoming tender and juicy, with a rich and flavorful broth.
Braised Pork BellyBraised pork belly is made with fatty pork, blanched and cut into pieces, then stewed with scallions, ginger, garlic, star anise, and other spices. First, the pork is fried to release oil, then seasoned with soy sauce, sugar, and cooking wine, followed by slow simmering until tender and the sauce thickens.