Jian Dong Yuan · Ji De Sheng Yan
北京菜 · ⭐ 4.8
No. 162, Fuchengmen Inner Street
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. 162, Fuchengmen Inner Street. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Midsummer Night Shrimp, Buddha Jumps Over the Wall, 15-Year-Old Tangerine Peel with Black Fungus and Pear Stew.
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: 北京菜
- Rating: 4.8
- Address: No. 162, Fuchengmen Inner Street
- Popular dishes: Midsummer Night Shrimp, Buddha Jumps Over the Wall, 15-Year-Old Tangerine Peel with Black Fungus and Pear Stew, Mango Sago with Bird's Nest, Fugu Sauté
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Dishes
Midsummer Night ShrimpSummer Night Prawn Tail features fresh large prawns, deveined and留尾, marinated with salt and cooking wine, then blanched. Topped with shredded carrots and cucumbers to resemble a peacock's tail. Finished with a sauce of soy sauce, sugar, vinegar, and a touch of starch—refreshing and visually stunning.
Buddha Jumps Over the WallBuddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
15-Year-Old Tangerine Peel with Black Fungus and Pear StewStew aged tangerine peel and yellow ear fungus with sliced fragrant pear, simmered slowly until tender and the broth becomes rich. Main ingredients: aged tangerine peel, yellow ear fungus, and fragrant pear, prepared by stewing.
Mango Sago with Bird's NestA dessert featuring sago, mango, coconut milk, pomelo flesh, and fresh lychee. Cook sago, mix with coconut milk and mango puree, add pomelo and lychee, then chill before serving. Bird's nest is dried and soaked, then stewed until soft, served together with the dessert.
Fugu SautéFired fugu is made from fresh pufferfish, with toxic parts removed, marinated in seasonings, then slowly cooked. Ingredients like ginger, scallions, and garlic are added, along with soy sauce and cooking wine for flavor.
Braised PufferfishBraised 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.
Braised First FreshBraised First Fresh is a Chinese dish made with fresh fish as the main ingredient, cooked with scallions, garlic, and other seasonings using the braising technique. It has a tender texture and rich flavor.
Tan's Sea Cucumber with Four TreasuresTanan's Sea Cucumber Stew with Four Treasures is a dish featuring sea cucumber, abalone, shark fin, and fish maw, slowly simmered to absorb the rich broth, resulting in a soft, delicate, and flavorful texture.