Longchang Flavor Rustic Wetland Cuisine (Nan Yuan Branch)
Sichuan cuisine · ⭐ 4.5
No. 6, Nandahongmen Road, Plot A12, Zone 2
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. 6, Nandahongmen Road, Plot A12, Zone 2. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Yellow Catfish, Farmhouse Taro Chicken, Assorted Braised Dishes.
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: Sichuan cuisine
- Rating: 4.5
- Address: No. 6, Nandahongmen Road, Plot A12, Zone 2
- Popular dishes: Young Ginger Yellow Catfish, Farmhouse Taro Chicken, Assorted Braised Dishes, Fragrant Pork Kidney Stir-Fry, Mapo Tofu
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Young Ginger Yellow CatfishA Sichuan dish featuring yellow catfish cooked with young ginger and chili, offering a spicy and aromatic flavor.
Farmhouse Taro ChickenFarmhouse taro chicken is a home-style dish made with chicken and taro. Chicken pieces are stewed with peeled taro segments, along with ginger and scallions, then slowly cooked until the chicken is tender and the taro absorbs the flavors. The dish offers rich textures—tender chicken and creamy taro.
Assorted Braised DishesA mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
Fragrant Pork Kidney Stir-FryFei Xiang腰花 is a dish made primarily from pig kidneys, seasoned with scallions, ginger, and garlic, and prepared by blanching and stir-frying. The kidneys are scored and treated to remove odor, then stir-fried with seasonings for a tender, fragrant result.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Cucumber and Peanut SaladWash the cucumber, slice it, roast and peel the peanuts. Mix with the cucumber, then add salt, vinegar, sesame oil, and other seasonings to taste.
Reviews
- acute_navy_beanSo I've been living near Wufutang for over a year now and have been to the flatfish place next door twice, but somehow this was my first time at this spot?? Honestly I'm officially calling it my Sichuan-Chongqing comfort food spot from now on! The farm-style taro chicken was literally just like the stuff I grew up eating back home — ginger shreds, chilies, all of it, and the taro got so soft it was falling apart and soaking up all the flavor. They give you this massive pot too, we took the leftovers home and just tossed other stuff in and it lasted us like a whole day. The kung pao chicken portion was huge too! And I could hear the kitchen staff talking with what sounded like Sichuan accents which made me super happy — please please don't let them get talked into dialing down the spice for northern palates, keep it this way!! Only downside is the main dining room was pretty empty but the staff all seemed to be tied up in the private rooms, so whenever we needed anything in the main hall we had to call them over like three or four times. Still gonna be back though lol.
