Taihe Hu Xuan Lu Zhu
小吃快餐 · ⭐ 3.7
60 meters south of the intersection of Jingzhou Road and Fangyi Road, east side of the 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 60 meters south of the intersection of Jingzhou Road and Fangyi Road, east side of the 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: Cold Dish Platter, Braised Pork Offal, Pork Skin Jelly.
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: 3.7
- Address: 60 meters south of the intersection of Jingzhou Road and Fangyi Road, east side of the road
- Popular dishes: Cold Dish Platter, Braised Pork Offal, Pork Skin Jelly
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
Cold Dish PlatterA cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
Braised Pork OffalStewed dishes are made by boiling hoisin sauce, cooked pig intestines, and pig lungs together. The main ingredients include pig intestines, pig lungs, and baozi (a type of Chinese flatbread). Through a unique stewing process, the ingredients fully absorb the stewing sauce, resulting in a rich and flavorful dish.
Pork Skin JellyMeat皮冻 is a traditional dish primarily made from pork skin. The preparation involves cleaning the pork skin thoroughly, then simmering it until tender. Afterward, the meat皮 is filtered out, leaving only the broth. This broth is poured into a container and chilled until it solidifies. Finally, it is cut into pieces for serving.