Xiu Chu Mansion Xun
江浙菜 · ⭐ 4.2
No. 85 Beilucaoyuan, Qianmen Subdistrict
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. 85 Beilucaoyuan, Qianmen Subdistrict. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chilled Crawfish, Ningbo Crab Stir-Fry with Eighteen Cuts, Braised Large Silver Pomfret from East China Sea.
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: 江浙菜
- Rating: 4.2
- Address: No. 85 Beilucaoyuan, Qianmen Subdistrict
- Popular dishes: Chilled Crawfish, Ningbo Crab Stir-Fry with Eighteen Cuts, Braised Large Silver Pomfret from East China Sea, Pan-fried Hairtail, Slow-Cooked Secret-Recipe Steak
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Dishes
Chilled CrawfishCold-prepared crayfish is made from fresh crayfish that are cleaned, boiled, and then rapidly cooled to make the meat firm. It is typically braised with spices and seasonings such as Sichuan pepper, star anise, ginger slices, and garlic cloves, then soaked in ice water to enhance its crisp texture.
Ningbo Crab Stir-Fry with Eighteen CutsNing-style spider crab, cut into eighteen pieces, is a traditional Ningbo dish. The cleaned crab is marinated with ginger and scallions, then fried or steamed to keep the meat tender and fresh.
Braised Large Silver Pomfret from East China SeaHome-style braised large silver pomfret from the East China Sea, featuring fresh fish pan-fried until golden and simmered with ginger, scallion, garlic, soy sauce, and cooking wine for rich flavor.
Pan-fried HairtailCrispy fried hairtail is a Chinese dish featuring hairtail as the main ingredient. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
Slow-Cooked Secret-Recipe SteakPremium steak slow-roasted over low heat for tender, juicy results. Marinated with secret sauce and cooked with fresh vegetables to preserve natural flavors.
Fenghua Taro Milk SoupFenghua taro milk soup features fresh taro steamed, mashed, and mixed with milk or coconut milk, then gently simmered until thick. Sugar is added to taste. The result is a creamy, smooth, white dessert.
Red Crab PasteRed crab paste is made from crab roe and bones, stir-fried and seasoned. Crush crab bones, sauté with roe, then add oil, salt, sugar, and cooking wine to simmer into a thick sauce.
Radish Noodle SaladRadish noodle salad is made with shredded white radish and noodles. The radish is blanched or stir-fried, then mixed or dressed with cooked thin noodles. Seasonings like green onions and garlic are commonly added, and some recipes use broth or soy sauce for a flavorful sauce that blends the radish's freshness with the noodles' savory taste.
Xun Chu Fish CakeXun Chef's fish cake is made from fresh fish meat, mixed with starch, egg white, scallions, ginger, and other辅料 to form a paste, then steamed or pan-fried. It has a white or light yellow color and a smooth, elastic texture.
Caviar-Scented TofuCube tofu, pan-fried until golden, then simmered in broth and finished with caviar. Main ingredients: tofu and caviar. Methods: frying, simmering, mixing.