Shui Shui Yugan (Guang'an Branch)
Hot pot · ⭐ 3.8
60 meters south of the intersection of Guang'anmen Wai Street and Guang'anmen Chezhan Dong Street, west side of the road
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 60 meters south of the intersection of Guang'anmen Wai Street and Guang'anmen Chezhan Dong Street, west side of the road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-grid Red Soup Base, Mixed Vegetable Salad, Spicy Beef and Ox Tripe Slices.
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: 3.8
- Address: 60 meters south of the intersection of Guang'anmen Wai Street and Guang'anmen Chezhan Dong Street, west side of the road
- Popular dishes: Nine-grid Red Soup Base, Mixed Vegetable Salad, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken Rice Bowl, Xiaolongbao
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Dishes
Nine-grid Red Soup BaseNine-grid red soup base made with beef tallow, chili, Sichuan peppercorns, doubanjiang and spices, simmered with meat. Divided into nine sections for separate cooking of ingredients like beef, tripe, beef intestine, and vegetables.
Mixed Vegetable SaladA colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
XiaolongbaoXiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
Spicy Duck IntestinesA cold dish made with duck intestines, cleaned and blanched, then mixed with peanuts, green onions, ginger, garlic, and seasoned with soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, and sesame paste.
江团鱼Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Fish-Flavored EggplantFish-flavored eggplant is a Chinese dish featuring eggplant cut into strips, fried or pan-fried, then stir-fried with a fish-flavor sauce made from garlic, ginger, scallions, doubanjiang, vinegar, sugar, soy sauce, starch, and water.