Texas-Style BBQ (Tao Ran Ting Branch)
小吃快餐 · ⭐ 3.9
No. 63, Taoran Pavilion Road
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. 63, Taoran Pavilion Road. 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: Braised Chicken in Original Sauce, Shandong Steamed Buns with Chopped Dough, Pan-Seared Chicken Thigh.
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: 3.9
- Address: No. 63, Taoran Pavilion Road
- Popular dishes: Braised Chicken in Original Sauce, Shandong Steamed Buns with Chopped Dough, Pan-Seared Chicken Thigh, Old Soup Large Chicken Leg, Low-Fat Pig Trotter in Old Soup
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Dishes
Braised Chicken in Original SauceOriginal juice braised chicken is a traditional dish made with a whole chicken as the main ingredient. After marinating, it is slowly stewed in its own juices until the meat becomes tender and the broth becomes rich. During cooking, few seasonings are added to preserve the natural flavor of the chicken.
Shandong Steamed Buns with Chopped DoughShandong qiangmian mantou is a traditional Chinese flour food made primarily from flour, water, and a small amount of alkali. The dough is kneaded repeatedly to develop elasticity, then divided, rolled into rounds, and steamed. It has a chewy, elastic texture.
Pan-Seared Chicken ThighFillet chicken leg is a dish made primarily from chicken legs, typically boneless and marinated with seasonings, then cooked by pan-frying, grilling, or stewing to achieve a slightly charred surface and tender interior.
Old Soup Large Chicken LegOld broth large chicken leg is a dish made by slow-cooking whole chicken legs in a rich broth made from old hen and pork bones. The meat is tender and fully absorbs the flavorful essence of the broth.
Low-Fat Pig Trotter in Old SoupOld broth lean pig trotters made with pig trotters, blanched to remove odor, then slowly stewed in a rich broth made from various spices and bones. The trotters become tender and flavorful while fat is effectively removed, preserving gelatin and texture.
Aromatic Braised Chicken WingsChicken wings are slowly braised in a traditional broth with various spices. After blanching to remove odor, they're simmered with star anise, cinnamon, bay leaves, and ginger until tender and fragrant.
Spicy Chicken Hearts in Rich BrothOld broth spicy chicken hearts is a dish featuring chicken hearts as the main ingredient. After cleaning and blanching to remove odor, the hearts are stewed in old broth with chili and Sichuan pepper for rich flavor.
Fresh Chicken Gizzard with Old Soup and MushroomsOld broth fresh mushroom chicken gizzard dish features chicken gizzards and fresh mushrooms slowly stewed in rich broth, absorbing its savory flavor without excessive seasoning.
Spicy Five-Spice Chicken Feet in Fresh SoupFresh old broth five-spice chicken feet, made with chicken feet blanched and slowly simmered in a rich broth seasoned with star anise, cassia bark, bay leaves, Sichuan pepper, and cloves for a soft, chewy texture.
Fresh Sauce Beef ShankFresh sauce beef shank is made from beef shank, blanched and slowly stewed with soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, firm texture with chewiness, and rich sauce aroma.