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Zhou Qi Ye Sichuan Sand Pot Restaurant

Sichuan cuisine · ⭐ 4.3

5 meters from the entrance of Beijing University of Chemical Technology (East Campus), Hepingjie Subdistrict

Dishes

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  Seven Uncle's Maoxuewang

  A classic Sichuan-style hot pot dish made with duck blood, beef tripe, fish intestine, pork intestine, and vegetables, simmered in a spicy numbing broth for bold flavor.
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  Braised Duck with Spicy Sauce

  A dish featuring roasted duck as the main ingredient, cooked with vegetables and seasonings in a clay pot. Main ingredients include sliced roast duck, bean sprouts, cabbage, and vermicelli, simmered together in a clay pot with broth or seasoning sauce.
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  Stewed Vegetable Shrimp Mousse

  Stewed vegetable shrimp mousse is a Chinese dish made with fresh shrimp meat and seasonal vegetables, cooked slowly in a clay pot. The shrimp mousse has a tender texture and is combined with various vegetables for a light and fresh taste.
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  Pot-Baked Winter Melon Meatballs

  Pot-baked winter melon meatballs is a Chinese dish made with winter melon and pork. The winter melon is peeled and chopped, mixed with pork, seasoned, and shaped into meatballs, then cooked in a pot with water. It has a tender texture and a light broth.
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  Braised Eggplant in Clay Pot

  Braised eggplant with pork belly is made with eggplant and fatty pork, seasoned with garlic, ginger, and green onions. Eggplant cubes are stewed with pork in a clay pot with soy sauce and oyster sauce until tender.
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  Braised Pork with Soybeans in Clay Pot

  Braised pork belly with yellow beans is a dish made primarily from pork belly and yellow beans. Pork belly is blanched to remove odor, then simmered slowly in a clay pot with soaked yellow beans, soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

Reviews

• Charlie_4
  My classmate had been hyping up this place, said the Sichuan clay pot stuff was really something, so we had to check it out. The clay pot eggplant (qie zi bao) was actually amazing — the eggplant was super soft and soaked up all the flavor, and they even tucked two little dumplings in there, which was such a nice touch. The suan cai yu (pickled cabbage fish) had this rich, savory broth and the fish was so tender, with just the right kick of sour and spicy. The vibe inside has this kind of old-school retro feel to it, and the staff were really friendly, helped us order without any issues. We got the set meal and the portions were huge, super worth the price. They also threw in a free little side dish and rice refills, which honestly made the whole experience even better. I'd totally come back.