Maidong Old Taste (Xilu Nanli Community Store)
小吃快餐 · ⭐ 3.6
Ground Floor, No. 28 Xilu Nanli Courtyard Community
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 Ground Floor, No. 28 Xilu Nanli Courtyard Community. 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: Sichuan Spicy Sausage, Lemon Chicken Feet, Zongzi.
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: 3.6
- Address: Ground Floor, No. 28 Xilu Nanli Courtyard Community
- Popular dishes: Sichuan Spicy Sausage, Lemon Chicken Feet, Zongzi, Braised Pork Elbow
China trip · China travel
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Dishes
Sichuan Spicy SausageSichuan spicy sausage is made from pork, seasoned with chili, Sichuan pepper, salt, sugar, and白酒, then stuffed into casings and air-dried or smoked.
Lemon Chicken FeetLemon chicken feet is a refreshing cold dish made primarily from chicken feet, seasoned and marinated with lemon juice, garlic, cilantro, and other seasonings. After being boiled, the chicken feet are thoroughly mixed with the dressing and refrigerated for several hours to allow the flavors to fully penetrate.
ZongziZongzi is a traditional food made by wrapping glutinous rice and various fillings in bamboo leaves, then steamed. Main ingredients include glutinous rice, bamboo leaves, pork, red bean paste, and salted egg yolk; regional variations may add mushrooms, chestnuts, or dried shrimp. The filling is placed in the leaves, shaped into triangles or squares, tied with string, and steamed for several hours.
Braised Pork ElbowBraised pork knuckle is a traditional dish made primarily from pork knuckles. First, the pork knuckles are cleaned thoroughly and then marinated to allow them to absorb flavor fully. Next, the marinated knuckles are simmered slowly in a rich sauce until the meat becomes tender and the sauce thickens. Finally, the dish is served sliced.