Zhen Gong Fang (Miyun Branch)
小吃快餐 · ⭐ 3.5
No. 102, Building A3, Baishicheng Commercial Street (Shahe Morning Market)
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. 102, Building A3, Baishicheng Commercial Street (Shahe Morning Market). 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, Gongfang Pig Head Meat, Gongfang Pig Liver.
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: 3.5
- Address: No. 102, Building A3, Baishicheng Commercial Street (Shahe Morning Market)
- Popular dishes: Cold Dish Platter, Gongfang Pig Head Meat, Gongfang Pig Liver, Gongfang Pig Trotters, Gongfang Fish Ball
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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.
Gongfang Pig Head MeatGongfang pig head meat is a dish made primarily from pig's head, cleaned, blanched, then slowly stewed with spices and seasonings until tender, sliced and served. It has a bright red color, soft texture, and rich spice flavor.
Gongfang Pig LiverGongfang pig liver is a dish featuring pig liver as the main ingredient. Sliced liver is marinated with rice wine and light soy sauce, then quickly stir-fried or blanched to maintain tenderness. Often cooked with green peppers and onions to enhance flavor.
Gongfang Pig TrottersGongfang pig trotters are made from pig trotters, blanched and then simmered slowly with soy sauce, cooking wine, ginger slices, green onions, and other seasonings until tender and flavorful. The finished dish has a glossy red color, soft texture, and rich taste.
Gongfang Fish BallGongfang Balyu is a dish made primarily with fresh mackerel, typically cleaned, cut or left whole, then marinated and cooked by frying, pan-frying, or stewing. Common seasonings include scallions, ginger, garlic, and cooking wine to enhance flavor and reduce fishiness; some recipes add soy sauce and sugar for deeper taste. The finished fish is tender and flavorful.
Mixed Bamboo ShootsA cold dish made with fresh bamboo shoots, sliced and blanched or eaten raw, then mixed with seasonings like soy sauce, vinegar, garlic, and sesame oil.
Deluxe Chicken LegDelicious chicken thighs marinated and then pan-fried or grilled to golden perfection, with tender meat. Served with a flavorful sauce or vegetables to preserve the original taste of the chicken.
Delicate Duck GizzardPork liver is a dish made primarily with duck gizzards, sliced or shredded after cleaning and stir-fried with scallions, ginger, garlic, and green and red peppers. Seasoned with soy sauce, cooking wine, and oyster sauce, it's quickly stir-fried to keep the gizzards tender and crisp.
Spicy Chicken FeetChicken feet with duck or pork gizzard add texture, blanched, marinated, then cooked and seasoned. Careful heat control ensures tender yet chewy chicken feet and crisp gizzards.