Xiang You Ji Zhengcun Longjiang Zhuo Jiu Fan (Shou Jing Hui Dian)
小吃快餐 · ⭐ 4.1
No. 60 Fangfei Road, Courtyard 3, Building 1, 1st Floor, Room 141
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 60 Fangfei Road, Courtyard 3, Building 1, 1st Floor, Room 141. 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 Pork Intestines, Braised Pork Intestines Rice, Braised Egg.
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: 4.1
- Address: No. 60 Fangfei Road, Courtyard 3, Building 1, 1st Floor, Room 141
- Popular dishes: Braised Pork Intestines, Braised Pork Intestines Rice, Braised Egg, Taiwanese Braised Pork, Cantonese Roast Duck (Large)
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Dishes
Braised Pork IntestinesStewed pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices, allowing the intestines to absorb the rich flavors. The finished product is soft yet chewy with a bright red color.
Braised Pork Intestines RiceStewed pork intestine rice features cleaned and blanched intestines simmered slowly in a seasoned broth with various spices, absorbing rich flavors. Served over steamed white rice, often with boiled eggs or side dishes.
Braised EggMarinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
Taiwanese Braised PorkTaiwanese braised pork is primarily made with fatty pork belly, seasoned with soy sauce, rock sugar, star anise, cassia bark, and bay leaves, then slowly simmered until the meat is tender and glossy red. It is typically served with rice or steamed buns.
Cantonese Roast Duck (Large)Cantonese roast duck in large portion uses a whole duck as main ingredient, marinated and air-dried before roasting in a挂炉. Crispy skin, tender meat, and bright red color. Honey water is brushed on the duck to enhance shine and flavor.
Shenjing Roast Goose RiceDeep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
Hong Kong-style Barbecue PorkHong Kong-style barbecued pork is made from pork tenderloin, marinated with soy sauce, sugar, oyster sauce, honey, and five-spice powder, then grilled. The meat is tender and juicy, with a glossy red surface and a honey-like aroma.
Secret-Recipe Pig TrottersBraised pig trotters are simmered with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and bay leaves until tender and flavorful.
Longjiang Pig TrotterLungjiang pig trotter is a dish featuring pig trotters as the main ingredient, typically blanched, stir-fried, then slowly stewed with soy sauce, sugar, and spices to achieve a soft, flavorful texture with a glossy red color.
Large Serving of Longjiang Pig Trotter RiceLarge portion of Longjiang pig trotter rice features trotters and rice, with trotters tenderized through blanching and stewing, seasoned with soy sauce, star anise, and cinnamon.