Lashishang Water Boiled Meat (Zhujiazhuang Village Branch)
Sichuan cuisine · ⭐ 3.6
Xingmào Third Street, Zhujiang Siji Yuecheng
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 Xingmào Third Street, Zhujiang Siji Yuecheng. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Harbin Sausage, Hand-剥 Bamboo Shoots.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.6
- Address: Xingmào Third Street, Zhujiang Siji Yuecheng
- Popular dishes: Spicy Chicken with Chili Sauce, Harbin Sausage, Hand-剥 Bamboo Shoots, Crisp Lotus Stem, Handmade Dumplings
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Harbin SausageHarbin sausage is made primarily from pork, casings, starch, garlic, and other ingredients, and is processed through marinating, grinding, stuffing into casings, baking, boiling, and smoking.
Hand-剥 Bamboo ShootsHand-peeled bamboo shoots is a traditional dish made primarily from fresh bamboo shoots. After being washed and boiled, the shoots are manually peeled to reveal their tender, white flesh. They are then lightly mixed with simple seasonings to preserve their natural flavor, resulting in a fresh, tender, and refreshing taste.
Crisp Lotus StemRefreshing lotus stem is a cold dish made primarily from fresh lotus stems. After washing and cutting the stems into segments, briefly blanch in boiling water, then cool with cold water to maintain crispness. Mix with minced garlic, vinegar, soy sauce, sugar, and chili oil.
Handmade DumplingsHandmade dumplings made with flour-based wrappers filled with pork, cabbage, scallions, and ginger, crafted by hand and boiled before serving.
Homemade Braised Tofu SkinHomemade braised tofu skin made from soybean sheets, soaked and blanched, then slowly simmered with soy sauce, star anise, cinnamon, and bay leaves. The tofu skin absorbs the rich broth, becoming tender and flavorful.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish featuring clams as the main ingredient, stir-fried with green and red chili peppers and minced garlic. First, clean the clams thoroughly, then quickly stir-fry them at high heat with seasonings to preserve their fresh and tender texture.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Chen Vinegar DumplingsChen vinegar dumplings are a traditional snack made by wrapping a pork filling mixed with aged vinegar, scallions, ginger, and seasonings in dough and steamed.