Hu Zi Da Chu · Super Xiao Chao Rou (Gui Ju Zhong Xin Dian)
Hunan cuisine · ⭐ 4.4
Unit 03A25, Level L3, Beijing Huiju Center, No. 15 Xinning Street
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 Unit 03A25, Level L3, Beijing Huiju Center, No. 15 Xinning Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Crisp Bamboo Shoots, Lafa Wrap, Youxian Fragrant Tofu Cubes.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 4.4
- Address: Unit 03A25, Level L3, Beijing Huiju Center, No. 15 Xinning Street
- Popular dishes: Stir-Fried Crisp Bamboo Shoots, Lafa Wrap, Youxian Fragrant Tofu Cubes, Seafood Tofu, Stir-Fried Fresh Beef
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Dishes
Stir-Fried Crisp Bamboo ShootsStir-fried脆笋 is a Chinese dish made from fresh bamboo shoots, sliced and quickly stir-fried with garlic, chili, and other seasonings. It's cooked at high heat to preserve the crisp texture.
Lafa WrapLa Fa wraps are thin flour tortillas filled with lettuce, cucumber, carrot strips, chicken or beef, and topped with sauce. Lay the tortilla flat, add sliced vegetables and meat, then fold and enjoy.
Youxian Fragrant Tofu CubesYouxian fragrant tofu skin is primarily made from Youxian specialty tofu slices, which are sliced, fried, and then stir-fried with chili peppers, garlic, and other seasonings. The dish has a golden color, with the tofu skin crispy on the outside and tender on the inside.
Seafood TofuSeafood tofu is a dish made primarily with tofu and seafood. Tofu cubes are cooked with shrimp, squid, clams, and other seafood using stir-frying, boiling, or stewing methods, with seasonings added to blend the flavors.
Stir-Fried Fresh BeefStir-fried fresh beef is a dish made primarily with fresh beef and适量 vegetables, quickly stir-fried over high heat. The beef is sliced thinly, mixed thoroughly with seasonings, and rapidly stir-fried over high heat until cooked, preserving the tender and juicy texture of the beef.
Braised String Beans in Clay PotA dish featuring thin slices of yardlong beans stewed in a clay pot with garlic and ginger, absorbing the broth's flavor while retaining a tender texture and fresh bean aroma.
Minced Meat Steamed EggMinced pork meatballs steamed with eggs, a dish where seasoned pork is shaped into patties and placed on egg mixture, then steamed until tender and fragrant.
King Mushroom Chicken SoupKing mushroom chicken soup made with premium chicken and rare mushrooms like shiitake, cordyceps, and king oyster mushroom, slowly simmered for a clear broth and rich flavor.
Super Stir-Fried PorkSuper Stir-Fried Pork is a home-style dish made primarily with pork and vegetables such as green peppers and red peppers, quickly stir-fried at high heat. To prepare, slice the pork and cut the vegetables into thin strips, then add seasonings and stir-fry quickly to preserve the natural flavors of the ingredients.
Spicy Chili and Eggplant MashA spicy Hunan dish made by mashing eggplant, preserved egg, and chili together in a mortar for a bold, aromatic flavor.
Spicy Beef Soup with Golden BrothFresh braised beef in golden broth features beef rolls with golden soup base, cabbage, tofu, and mushrooms, slowly simmered to perfection. The beef is tender, and the ingredients absorb the rich flavors.
Reviews
- balmy_shrewMy friend and I ordered a few dishes and honestly everything was really good. The stir-fried yellow beef and the green beans with eggs were the standouts — super fragrant, you can really taste that wok hei. Staff was friendly and the food came out pretty fast. Prices are great and the portions are huge, we left totally full. The seafood tofu is worth trying too, it's light but has a really nice fresh flavor. Overall super worth it, perfect for a casual dinner.
