Kuntai Jiahe Hotel · ZuYun Xuan Chinese Restaurant
特色菜 · ⭐ 4.4
1st Floor, Kuntai Jiahe Hotel, No. 107, Huilongguan West Street (East of Beijiao Farm Bridge)
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 1st Floor, Kuntai Jiahe Hotel, No. 107, Huilongguan West Street (East of Beijiao Farm Bridge). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-fried Fresh Pig's Trotter, Crispy Sesame Meatballs, Maoxuewang.
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: 特色菜
- Rating: 4.4
- Address: 1st Floor, Kuntai Jiahe Hotel, No. 107, Huilongguan West Street (East of Beijiao Farm Bridge)
- Popular dishes: Stir-fried Fresh Pig's Trotter, Crispy Sesame Meatballs, Maoxuewang, Fish Head with Shark Fins in Reservoir Soup, Boiled Whole Beef
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Dishes
Stir-fried Fresh Pig's TrotterStir-fried fresh pig's stomach with ginger, garlic, onion, and green/red peppers, cooked quickly at high heat. Pig's stomach is cleaned, blanched, then simmered in a clay pot to absorb flavors while staying tender.
Crispy Sesame MeatballsCrispy sesame meatballs are small pork dumplings made with minced pork and starch, deep-fried until golden and crispy, then coated evenly with toasted white sesame seeds. The seasoned meat is shaped into balls, fried in hot oil, and finished with a sprinkle of sesame for aroma.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Fish Head with Shark Fins in Reservoir SoupA dish featuring reservoir fish head and bird's nest, stir-fried then slowly stewed with ginger and scallions until the broth is rich, the fish head tender, and the bird's nest soft.
Boiled Whole BeefSichuan-style boiled beef is a dish featuring beef slices quickly blanched in boiling water, then cooked with bean sprouts and cabbage in a spicy broth made with fermented broad bean paste, chili, Sichuan peppercorns, ginger, and garlic.
Stir-Fried Pig Kidney SlicesSpicy pig kidney stir-fry is a Chinese dish featuring pig kidneys sliced with floral cuts, blanched, then quickly stir-fried with green pepper, red pepper, scallions, ginger, and garlic. Seasoned and cooked with precise heat to maintain tenderness.
Oatmeal Baked Old PumpkinOatmeal-baked old pumpkin is a dish made primarily from old pumpkin and oatmeal. After peeling and seeding, the pumpkin is cut into pieces, mixed with oatmeal, seasoned, and baked at low temperature until soft inside and slightly crispy outside.
Braised Soft-shelled Turtle with Mei CaiStewed soft-shelled turtle with preserved mustard greens is a dish featuring turtle as the main ingredient, paired with preserved mustard greens and seasoned sauce. The turtle is simmered slowly with soy sauce, yellow wine, and sugar until tender and flavorful, while the greens absorb the rich broth.
Black Truffle Pan-Seared Free-Range Chicken StewMade with free-range chicken, pan-seared with black truffle and simmered in rich broth. Tender chicken, aromatic truffle, and flavorful sauce.