Haosixie Luwei (Chaodongu Branch)
小吃快餐 · ⭐ 3.8
Room 106, 1st Floor, Commercial Building B, Che Dao Gou South Lane
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 Room 106, 1st Floor, Commercial Building B, Che Dao Gou South Lane. 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: Five-Spice Beef, Five-Spice Braised Chicken, Five-Spice Chicken Feet.
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: 3.8
- Address: Room 106, 1st Floor, Commercial Building B, Che Dao Gou South Lane
- Popular dishes: Five-Spice Beef, Five-Spice Braised Chicken, Five-Spice Chicken Feet, Sichuan-style Braised Duck Neck Bones, Eat pork knuckles to gain strength in autumn
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Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Five-Spice Braised ChickenFive-spice braised chicken uses whole chicken as the main ingredient, marinated and slowly stewed until tender, then seasoned with star anise, cassia bark, Sichuan pepper, cloves, and fennel seeds for rich flavor.
Five-Spice Chicken FeetFive-spice tiger skin chicken feet is a dish primarily made with chicken feet. After blanching and deep-frying, the chicken feet develop a tiger-striped texture on their surface, then they are simmered with five-spice powder, soy sauce, sugar, and other seasonings to absorb the flavors.
Sichuan-style Braised Duck Neck BonesThe duck neck bones are blanched and then slowly simmered in a seasoned broth with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. The main ingredient is duck neck bones, enhanced with spices such as star anise, cassia bark, bay leaves, and Sichuan peppercorns.
Eat pork knuckles to gain strength in autumnPork knuckle made from front or hind leg, blanched to remove odor, then simmered with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and other seasonings until tender. The dish has a glossy red color and is rich but not greasy.
Soy Sauce Flavored Pork LiverStir-fried pig liver with soy sauce flavor, marinated with wine and ginger to remove odor, then cooked with doubanjiang, soy sauce, and sugar for a tender, aromatic dish.
Braised Pork Trotters in Soy SauceBraised pig trotters are primarily made with pig trotters, which are first blanched and then stewed with soy sauce, cooking wine, rock sugar, star anise, cinnamon bark, and bay leaves until the trotters become tender and fully flavored.
Smoked Chicken FeetSmoked chicken feet is a dish made primarily from chicken feet, blanched, marinated with spices and seasonings, then smoked to infuse flavor. Smoking uses tea leaves, sugar, and spices to create a smoky aroma and tender texture.
Spicy Tiger Skin Chicken FeetChicken feet are blanched, then deep-fried until the skin wrinkles and resembles tiger skin. They are then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to fully absorb the spicy and numbing flavors.