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和木THE HOME·四合院

特色菜 · ⭐ 4.9

No. 20 Qinlao Hutong, 1st Floor, Hanzhenyuan International Hotel (near Nanluoguxiang)

Dishes

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  Three Spring Oil-Poured Noodles

  San Chun oil-poured noodles feature hand-pulled noodles with cucumber ribbons, bean sprouts, and green onions. Cooked noodles are mixed with seasoning sauce and topped with hot oil to enhance aroma.
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  Winter: 20-Year-Aged Tangerine Peel Red Bean Paste with Peach Nectar

  Winter's 20-year-aged tangerine peel red bean paste stewed with peach jelly is a dessert featuring aged tangerine peel, red bean paste, and peach jelly. The ingredients are slowly simmered together for a rich, smooth texture.
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  Winter Red Chanterelle Soup with Sea Slips

  Winter Red Mushroom Soup with Fresh Clams is made from fresh clams and dried red mushrooms simmered in broth. Clams are blanched, mushrooms soaked, then gently cooked together for a clear, delicate flavor.
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  Winter Black Truffle Soft-Shell Lobster

  Fresh soft-shell lobster with black truffle seasoning, slow-cooked at low temperature to preserve its tender texture and the unique aroma of black truffle.
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  Appetizer Platter

  A selection of appetizers featuring a variety of fresh ingredients including vegetables, fruits, seafood, and meats, carefully arranged and plated to create a colorful and multi-layered taste experience. Each ingredient retains its natural flavor, enhanced by simple seasonings and cooking techniques that highlight the inherent deliciousness of the ingredients.
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  Pan-Seared Filet Mignon with Duck Liver

  Sirloin steak gently seared with a slight crust and tender, juicy interior; paired with duck liver slowly cooked at low temperature for a silky texture and rich flavor.
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  Signature Chili Lobster

  Signature spicy lobster features fresh lobster stir-fried with dried chilies, Sichuan peppercorns, ginger, and garlic for rich flavor penetration.
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  Sichuan Pepper Black Cod

  Black cod is marinated, pan-seared until slightly charred, then stir-fried with Sichuan pepper, mala pepper, scallions, ginger, garlic, and more, finished with broth to infuse flavor into tender fish with rich numbing-spicy aroma.
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  Lava Cake

  A lava cake is a dessert made primarily from dark chocolate, eggs, and low-gluten flour. Its distinctive feature is the flowing chocolate incorporated during preparation, resembling molten lava. The cake is baked to achieve a crispy exterior and soft interior, paired with melted chocolate for a rich and satisfying texture.
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  Grilled Australian Tenderloin

  Stone-grilled Australian veal steak using imported Australian beef, marinated and seared on a hot stone for tender, juicy meat with a slightly charred surface, preserving the original beef flavor.
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  Autumn · Stir-fried Deep-sea Cod in Rice Wine Sauce

  Autumn · Stir-fried Deep-sea Cod in Rice Wine Sauce is a Chinese dish made with deep-sea cod and rice wine sauce, along with scallions and ginger. The cod is tender, and the rice wine sauce adds a rich flavor.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Scallion Stir-Fried Sea Cucumber

  Scallion爆海参 is a Chinese dish featuring sea cucumber and scallion segments. Soak the sea cucumber beforehand, cut scallions into segments. Heat oil in a pan, stir-fry scallions until fragrant, then add sea cucumber, broth or water, and seasonings. Simmer until flavorful, then reduce sauce.
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  Lightly Pan-Seared Salted Beef

  Lightly seared salted veal uses premium veal, briefly marinated and quickly grilled at high heat for a slightly charred exterior and tender interior. Sea salt enhances the natural flavor and savory aroma of the beef.

Reviews

• QuinnFan59
  For my dad's birthday in 2026, I chose He Mu Siheyuan for a special meal. He Mu has several locations in Beijing, and I picked this one for its historical courtyard. We had a great experience with the 688 yuan per person group buy, excellent value for money. The food was mainly official cuisine with a Shandong influence, focusing on salty and savory flavors. The ingredients were high quality, like the pork in the 'Tang Zhuo Matsutake Two-Headed Black Pig' that was tender and free of any gamey taste when blanched in chicken broth. The 'Winter Charcoal Grilled Spicy Goose Liver and Beef' had perfectly marbled and tender beef that tasted like wagyu. The details in the dishes were impressive, such as the fennel and osmanthus in the 'Winter Flower Brewed Crab Meat Hot Spring Egg' and the corn in the 'Ginger蓉焗牛肝菌' that seemed to be peeled. The dessert '柿柿如意' was not only cute but also delicious, with good taste and presentation throughout. The only slight downside was that the meal was a bit rich overall, but that's common with high-end set menus, even more so with
  
• JamieTaster97
  For my dad's birthday in 2026, I chose the Hemu Siheyuan private kitchen for a special meal. Hemu has several locations in Beijing, and I picked this one for its historical courtyard. We had a great experience with the 688 yuan per person group deal, offering excellent value for money. The meal was primarily made up of official cuisine and Shandong flavors, with a focus on salty and savory dishes. The ingredients were well-chosen, including chicken, beef, abalone, and sea cucumber. For instance, the 'Tangzhuo Matsutake Two-Headed Black Pork' was cooked in chicken broth without any additional seasonings, and it was free of any gamey taste. The 'Winter Charcoal Grilled Spicy Goose Liver and Beef' had perfectly marbled and tender beef that tasted like wagyu. The details of the dishes were well executed, such as the 'Winter Flower Brewed Crab Meat Hot Spring Egg' which included fennel and osmanthus, and the 'Ginger蓉焗牛肝菌' with peeled corn. The dessert, '柿柿如意', was not only cute in appearance but also delicious, with a good meaning behind it. Overall, the flavors
  
• QuinnFoodie93
  Nestled in the Qinlao Hutong near Nanluoguxiang, you'll find this divine Siheyuan restaurant. The ambiance is unparalleled, with its traditional courtyard, complemented by blue skies and white clouds, making you feel like you've stepped into a painting. There are also replicas of dragon chairs and rickshaws for photo ops. The restaurant specializes in Chinese Omakase, where each dish is a work of art, and the service is impeccable, with waitstaff quietly explaining the dishes. Particularly noteworthy are the maple leaf-shaped snacks, which are delightfully crispy, and the stone-grilled Australian beef tenderloin, perfectly cooked and tender. The sea urchin sauce with braised fish maw is rich and flavorful. The caramel spring tea red gem dessert is a blend of tradition and innovation that leaves a lasting impression. It's perfect for business dinners, anniversaries, or bringing elders to experience. It's not cheap, but it's worth the price, so be sure to book in advance.
  
• CaseyTaster16
  Nestled in the Qinlao Hutong near Nanluoguxiang, you'll find this divine Siheyuan restaurant. The ambiance is unparalleled, with its traditional courtyard complemented by blue skies and white clouds, making you feel as if you've stepped into a painting. There are also replicas of dragon chairs and rickshaws for photo opportunities. The restaurant specializes in Chinese Omakase, where each dish is a work of art, and the service is impeccable, with waitstaff quietly explaining the dishes. Particularly noteworthy are the maple leaf-shaped snacks, which are delightfully crispy, and the stone-grilled Australian beef tenderloin, which is tender and perfectly cooked. The sea urchin sauce with braised fish maw is rich and flavorful. The caramel spring tea red gem dessert is a blend of tradition and innovation that leaves a lasting impression. It's perfect for business dinners, anniversaries, or bringing elders to experience. While the per person cost is high, it's worth it, and be sure to make a reservation in advance.
  
• JordanTaster62
  My partner and I dined here and the atmosphere was fantastic, with a charming old Beijing courtyard vibe. The red walls and green tiles, complemented by the swaying bamboo shadows, were truly picturesque and full of traditional charm. We tried the cheesy baked short ribs, which were tender and had that irresistible stretchy cheese. Paired with the truffle-infused abalone rice, the aroma was tantalizing, though it was a bit too hot. The service was attentive, with explanations for each dish, and the staff even proactively checked in on our dining experience. Overall, the meal was comfortable and the ambiance and food left a lasting impression, making it an ideal spot for a date.
  
• TaylorLover95
  My partner and I dined here and the atmosphere was fantastic, with a traditional Beijing courtyard vibe that made for great photos. The red walls and green tiles, complemented by the swaying bamboo shadows, were truly charming. We ordered the cheesy baked beef short ribs, which were tender and had that irresistible stretchy cheese. Paired with the truffle-infused abalone rice, the aroma was tantalizing, though it was a bit too hot. The service was attentive, with explanations for each dish, and the staff even proactively checked in on our dining experience. Overall, it was a comfortable meal, with both the setting and the food leaving a lasting impression. It's an excellent choice for a date.