Yishan Restaurant (Wan Shou Branch)
其他美食 · ⭐ 3.8
Building 16, Cuiwei Zhongli, Wanshou Road (near Tianfu Lihua Club)
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 Building 16, Cuiwei Zhongli, Wanshou Road (near Tianfu Lihua Club). It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongpo Pork, Gushì Goose Cubes, Big Knife Lamb.
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: 其他美食
- Rating: 3.8
- Address: Building 16, Cuiwei Zhongli, Wanshou Road (near Tianfu Lihua Club)
- Popular dishes: Dongpo Pork, Gushì Goose Cubes, Big Knife Lamb, Henan Steamed Vegetables, Liyang Black Goat Stewed with Rice Noodles
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Dishes
Dongpo PorkDongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
Gushì Goose CubesGushì Goose Pieces is made from meat geese originally from Gushì County in Henan Province. The geese are slaughtered, cleaned, boiled, cut into pieces, and then mixed with a specially prepared seasoning to create a unique flavor. The meat is tender and has a distinctive taste.
Big Knife LambDa Dao Yang Rou is a dish made from fresh mutton sliced thickly or in large pieces, marinated with scallions, ginger, garlic, then stewed or braised. Common seasonings include soy sauce, cooking wine, star anise, and cinnamon to make the meat tender and flavorful.
Henan Steamed VegetablesHenan steamed dishes are made primarily with various vegetables and meats, cooked by steaming. Common ingredients include potatoes, eggplants, green beans, pork belly, and tofu. Cut into pieces or slices, they are layered in a steamer with seasonings and steamed until ready to eat.
Liyang Black Goat Stewed with Rice NoodlesLiyang black goat stew with rice vermicelli is a slow-cooked dish featuring black goat meat and rice noodles. After blanching, the goat meat is simmered with ginger slices and green onions, then cooked with rehydrated rice vermicelli to absorb the rich flavor. The result is a savory broth, tender meat, and smooth noodles.
Special Blood Sauce DuckSpecial blood sauce duck is made with duck meat, duck blood, soy sauce, sugar, and spices, then stewed and reduced to a thick sauce. The duck meat is firm, and the duck blood blends into the sauce, creating a rich, glossy red glaze.
Premium Foguotiaoqiang精品佛跳墙 is a famous Fujian dish made primarily with premium seafood ingredients such as shark fin, sea cucumber, fish maw, and abalone, combined with chicken, pigeon eggs, dried mushrooms, and bamboo shoots. It is slowly stewed in rich broth, allowing the ingredients to blend fully and create an intense, aromatic flavor. The soup base is rich and smooth, offering a luxurious mouthfeel.
Braised White FishRed-braised white fish is a Chinese dish featuring white fish as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove odor, then pan-fried until lightly golden on both sides. It's simmered with soy sauce, sugar, scallions, ginger, and water until the sauce thickens and the fish absorbs the flavors.
Black Truffle Stewed Softshell TurtleBlack truffle stewed softshell turtle features turtle as the main ingredient, combined with black truffle, ginger slices, and green onions, cooked using the yellow stewing method. The turtle is blanched to remove odor, then simmered with black truffle to create a rich broth and well-infused flavors.
Black Pepper Onion Baked ShrimpBlack pepper onion baked shrimp features fresh shrimp with sliced onions, seasoned with black pepper and baked at high heat. Shrimp are deveined with tails intact, layered with onions in a baking dish, then drizzled with a sauce made from black pepper, soy sauce, and butter, and roasted until the shrimp are cooked through and slightly charred.