Su XiaoNiu Beef Skewers (Hilongguan Neighbor Center Store)
Barbecue · ⭐ 4.6
Fengya Garden Phase III
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 Fengya Garden Phase III. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Beef Skewers, Medium-Rare Beef, Big Bone Noodle Soup.
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: Barbecue
- Rating: 4.6
- Address: Fengya Garden Phase III
- Popular dishes: Beef Skewers, Medium-Rare Beef, Big Bone Noodle Soup, Grilled Pork Belly, Spicy Cucumber Salad
China trip · China travel
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Dishes
Beef SkewersBeef skewers are made by cutting beef into small pieces and threading them onto bamboo sticks. Typically, the beef is marinated and then grilled over charcoal or a grill until the surface is slightly charred and the inside is cooked through.
Medium-Rare BeefRare beef is a dish made primarily from high-quality beef, prepared using a special cooking technique. The beef is cooked to a rare state, preserving its tenderness and original flavor, then seasoned with simple seasonings to fully highlight the beef's natural taste.
Big Bone Noodle SoupBig Bone Noodle Soup is a traditional Chinese soup made with big bones, flour, and water to create noodles, served in a richly simmered bone broth. Main ingredients include big bones, flour, and seasonings, offering a rich and nutritious flavor.
Grilled Pork BellyCharcoal-grilled pork belly is made from fresh pork belly, marinated and then grilled on heated stones, resulting in a crispy exterior and tender interior with rich aroma as the fat melts and infuses the meat.
Spicy Cucumber SaladCucumber salad is a cold dish made primarily with cucumbers. The cucumbers are smashed and cut into segments, then mixed with garlic, vinegar, salt, sugar, and sesame oil.
Premium Crispy Chicken BreastPremium crispy chest meat uses pork or chicken breast, marinated and then fried or pan-seared for a crunchy exterior and tender interior. Main ingredient is animal chest muscle, seasoned with spices.
Australian Wagyu SkewersAustralian Wagyu skewers are made with premium Australian Wagyu beef, cut into small pieces and threaded onto bamboo skewers. After a simple marinade, they are grilled or pan-fried to preserve the natural flavor of the beef.
Juicy Milk-Scented Corn KernelsJuicy milk-scented corn kernels is a dish made with fresh corn kernels, stir-fried with milk and butter. The corn kernels are crispy on the outside and tender on the inside, with a rich milk flavor.
Sweet ToastSweet bread slices are made from toast bread, spread with sweet fruit jam or honey, and then baked or pan-fried. Common accompaniments include cream, chocolate sauce, or diced fruits, offering a sweet and soft texture.
Secret-Recipe QQ Chicken FramesSpecial recipe QQ chicken frames made from chicken frames, marinated and then boiled or braised. The chicken frames absorb the secret seasoning, resulting in a chewy, resilient texture with firm meat.
Mustard Beef Tenderloin StripsMustard-glazed pork tenderloin strips are blanched, sliced, and mixed with mustard sauce, soy sauce, vinegar, and sugar for a crisp texture and unique flavor.
Naked Shrimp RunNaked-running shrimp is a dish featuring fresh shrimp as the main ingredient. The shrimp are deveined while keeping the tails intact, then marinated with salt and cooking wine before being quickly blanched or pan-fried to maintain tender texture. Typically, it's stir-fried with scallions, ginger, and garlic, seasoned with a touch of soy sauce and sugar, and finished with a light cornstarch slurry to coat the shrimp in a glossy sauce.
Premium Beef Tripe Hot PotThe premium tripe hot pot features fresh tripe as the main ingredient, paired with beef intestine, duck blood, potato slices, bean sprouts, and other side dishes. The broth is simmered using beef tallow hot pot base and a blend of spices, and ingredients are cooked one by one in the boiling soup.