He Restaurant
江浙菜 · ⭐ 3.9
2nd Floor, Beijing Gehua Kaiyuan Hotel, No. 19 Gulouwai Street
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 2nd Floor, Beijing Gehua Kaiyuan Hotel, No. 19 Gulouwai Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Two-Flavor Fresh Squid from Sea Fishing, Cantonese-style raw crab, Clay Pot Baked 9-Year Lanzhou Lily.
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: 江浙菜
- Rating: 3.9
- Address: 2nd Floor, Beijing Gehua Kaiyuan Hotel, No. 19 Gulouwai Street
- Popular dishes: Two-Flavor Fresh Squid from Sea Fishing, Cantonese-style raw crab, Clay Pot Baked 9-Year Lanzhou Lily, Crispy Scallion Oil Braised Fresh Abalone, Braised Old Pigeon with Fish Maw
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Dishes
Two-Flavor Fresh Squid from Sea FishingFreshly caught squid sliced into rings, steamed to preserve its natural flavor and stir-fried with garlic and chili for a bold taste—offering two distinct flavors in one dish.
Cantonese-style raw crabChao Shan raw-marinated baby lobster is a cold dish made with fresh baby lobsters marinated in salt, garlic, ginger, chili, soy sauce, and vinegar. After cleaning, the lobsters are mixed with seasonings and refrigerated for several hours to absorb flavors while preserving their natural freshness.
Clay Pot Baked 9-Year Lanzhou LilyA dish featuring premium Lanzhou-produced lilies, peeled fresh lilies are slow-cooked in a clay pot with seasonings to absorb the broth's flavor while maintaining their crisp tenderness.
Crispy Scallion Oil Braised Fresh AbaloneFresh abalone is braised and served with crispy scallion oil, creating a tender, flavorful dish with a crunchy, aromatic finish.
Braised Old Pigeon with Fish MawA nourishing soup made with bird's nest and old pigeon. Soak the bird's nest beforehand, then simmer with cleaned pigeon, water, and seasonings until the meat is tender and the broth thickens.
Soy Sauce Ice CreamSoy sauce ice cream is an innovative dessert made with premium ice cream base, topped with a specially crafted soy sauce seasoning. The savory saltiness of the soy sauce blends harmoniously with the sweetness of the ice cream, creating a unique contrast in taste.
Lime Crispy Wagyu RibeyeLime-crusted wagyu short ribs feature marinated wagyu ribeye, coated in crispy batter and deep-fried until golden. Served with lime juice for a refreshing tang that enhances the tender meat.
Steamed Clam in Premium SoupTop broth blanched Zhanggang clam is a dish made from fresh Zhanggang clams, quickly blanched in high-quality broth. The clam meat is tender and retains its freshness after brief boiling, with clear, fragrant soup highlighting the natural flavor of the clam.
Steamed Yellow Croaker with Chicken OilFresh yellow croaker dried and sliced, steamed with chicken fat, absorbing its aroma, tender and rich in flavor.
Black Truffle Abalone Stew with Qiantang River EelMade with Qiantang River eel as the main ingredient, paired with black truffle and bird's nest, slow-cooked to perfection. Eel is deboned and sliced, then simmered with rehydrated bird's nest, premium broth, black truffle slices, and seasonings.