Chahofang Shuyuan
Cantonese cuisine · ⭐ 3.7
No. 24 Caihefang, Shanyuan 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 No. 24 Caihefang, Shanyuan Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Pouch Tofu with Pufferfish Dry, Stir-Fried Shrimp, Steamed Eastern Sea Bass.
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: Cantonese cuisine
- Rating: 3.7
- Address: No. 24 Caihefang, Shanyuan Street
- Popular dishes: Pouch Tofu with Pufferfish Dry, Stir-Fried Shrimp, Steamed Eastern Sea Bass, Fried Puning Tofu, Braised Sea Cucumber with Green Onion
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Dishes
Pouch Tofu with Pufferfish DryBudou Tofu Pufferfish Dry is a dish made by wrapping pufferfish dry in soft tofu. The tofu is hollowed out into a pouch shape, filled with chopped pufferfish dry, and then steamed or pan-fried to preserve the original flavors of the ingredients.
Stir-Fried ShrimpClear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
Steamed Eastern Sea BassSteamed East Blue Snapper is a dish featuring East Blue Snapper fish as the main ingredient. The fish is cleaned and scored on the surface, then seasoned with ginger slices and scallions before being steamed over water in a steamer to preserve the natural flavor and freshness of the fish meat.
Fried Puning TofuFried Puning tofu is a Guangdong regional specialty dish primarily made with soft tofu. The tofu is cut into pieces, lightly coated with starch or flour, and deep-fried in hot oil until the exterior turns golden and crispy while the inside remains tender. It is usually served with a sauce or eaten as-is, offering a delightful contrast of crispy outer texture and soft inner consistency.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.