Mai Xiang Large-Filling Dumplings (Xinlong Building Store)
小吃快餐 · ⭐ 3.4
B1 Floor, Building C, Xinlong Building, Jiancaicheng West Road, Meilianmei Supermarket Food Court
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 B1 Floor, Building C, Xinlong Building, Jiancaicheng West Road, Meilianmei Supermarket Food Court. 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: Sweet Tomato Stir-Fry, Fennel Pork Dumplings, Pan-fried 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: 3.4
- Address: B1 Floor, Building C, Xinlong Building, Jiancaicheng West Road, Meilianmei Supermarket Food Court
- Popular dishes: Sweet Tomato Stir-Fry, Fennel Pork Dumplings, Pan-fried Dumplings, Leek and Egg Dumplings
China trip · China travel
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Dishes
Sweet Tomato Stir-FrySugar-mixed tomatoes is a cold dish made by mixing fresh tomatoes with sugar. Wash and cut tomatoes into pieces or slices, sprinkle with sugar, and let sit to allow the sugar to penetrate, creating a balanced sweet-sour flavor.
Fennel Pork DumplingsFennel pork dumplings are made primarily with fresh fennel and pork. The fennel is chopped and mixed with seasoned pork filling, then wrapped in dough wrappers and cooked by boiling or steaming.
Pan-fried DumplingsJiaozi is a traditional Chinese snack made by wrapping pork and cabbage in a flour dough, shaped into a half-moon, then pan-fried until the bottom is golden and crispy while the top remains soft and juicy.
Leek and Egg DumplingsLeek and egg dumplings are a classic Chinese dumpling made with fresh leeks and eggs as the main ingredients. The preparation involves chopping the leeks, mixing them with cooked eggs, adding appropriate seasonings to create the filling, then wrapping the filling in dumpling wrappers and boiling until cooked through.