Xū Xiū Hòubò Chuān·Záojí Cū Huǒguǎn (Cíyún Sì Diàn)
Hot pot · ⭐ 4.8
Yanjingli Zhong Street No. 27 Courtyard, Shuyuan Courtyard
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 Yanjingli Zhong Street No. 27 Courtyard, Shuyuan Courtyard. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 18-Hour Wagyu Ribeye, One-Brush Fermented Vinegar Hot Pot, Loofah.
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: Hot pot
- Rating: 4.8
- Address: Yanjingli Zhong Street No. 27 Courtyard, Shuyuan Courtyard
- Popular dishes: 18-Hour Wagyu Ribeye, One-Brush Fermented Vinegar Hot Pot, Loofah, Rushan Oyster, Octopus
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Dishes
18-Hour Wagyu RibeyeSelected from the tenderest part of the beef, slow-cooked for 18 hours at low temperature to retain tenderness and natural flavor.
One-Brush Fermented Vinegar Hot PotA first stir of the fermented rice vinegar hot pot is based on a broth made from pork or chicken bones, with fermented rice vinegar as the main seasoning. It includes sliced pork, seafood (like shrimp and shellfish), and vegetables (such as cabbage and bean sprouts), all cooked together. First boil the base, then add ingredients one by one to cook.
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Rushan OysterRushan oysters, made with fresh Rushan oysters as the main ingredient, paired with simple seasonings such as garlic and soy sauce, then steamed or grilled. This preparation preserves the natural flavor of the oysters, resulting in a tender and delicious dish that is a delight for seafood lovers.
OctopusOctopus is a dish primarily made with octopus as the main ingredient. After cleaning, it is usually blanched or boiled, then stir-fried or mixed cold with seasonings according to taste. Common cooking methods include stir-frying, braising in brown sauce, or marinating, often combined with辅料 such as scallions, ginger, garlic, and chili peppers.
Taihu No.1 Luo ShrimpTaihu No.1 Lobster Prawn: Freshwater prawns raised in Taihu region, boiled in clear water, then mixed with a seasoning sauce sautéed with scallion, ginger, and garlic. Keeps the shrimp tender and flavorful, highlighting its natural taste.
海南地道糟粕醋锅海南地道糟粕醋锅以酒糟发酵产生的酸醋为汤底，主要食材包括海菜、海白螺、鲜虾、鱼片、牛杂、鸭血等。制作时先将糟粕醋汤底煮沸，再依次加入海鲜、肉类和蔬菜涮煮而成。
Hainan Air-Freighted Wenchang ChickenHainan-transported Wenchang chicken is a dish featuring fresh Wenchang chicken flown in, cleaned, slaughtered, blanched, then steamed or served cold to preserve its natural flavor. Typically enjoyed with special dipping sauces like garlic soy sauce or ginger-green onion paste.
Pearl River NoodlesJiangzhuang noodles are made with noodles, pork, shrimp, eggs, and vegetables. The cooked noodles are mixed with a seasoned sauce and topped with stir-fried ingredients for a rich, balanced flavor.
Crispy Mandarin FishCrispy Wanyu Fish is made from fresh Wanyu fish, carefully processed and marinated with a special seasoning. It is then quickly fried at high temperature until golden and crispy. The dish features a golden color and tender, juicy fish meat with a crispy exterior.
Crispy Meat GrouperCrispy Monkfish is a dish featuring monkfish as the main ingredient. The fish slices are marinated with salt and cooking wine, then coated with starch or egg white before being deep-fried until golden and crispy outside while remaining tender inside.