WanNan Shui Xiang · Hui Yun (Guanghua Lu Dian)
地方菜 · ⭐ 4.9
East Entrance, 1st Floor, Building 5, Yili Eco Plaza, 15 Guanghua Road
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 East Entrance, 1st Floor, Building 5, Yili Eco Plaza, 15 Guanghua Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bagongshan Tofu Hot Pot, Huizhou Stir-Fry, Handmade Oil Stick.
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: 地方菜
- Rating: 4.9
- Address: East Entrance, 1st Floor, Building 5, Yili Eco Plaza, 15 Guanghua Road
- Popular dishes: Bagongshan Tofu Hot Pot, Huizhou Stir-Fry, Handmade Oil Stick, Chicken Soup with Matsutake Mushroom, French Lemon Shrimp Balls
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Dishes
Bagongshan Tofu Hot PotBegongshan tofu stew features soft tofu with pork belly, mushrooms, and greens, simmered in a clay pot to absorb the rich broth. Careful heat control ensures tender, intact tofu.
Huizhou Stir-FryHuizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
Handmade Oil StickHandmade large oil sticks made from flour, water, baking soda, and a pinch of salt, fermented, stretched, and deep-fried in hot oil. Golden brown, crispy outside, soft and elastic inside, with a fluffy texture.
Chicken Soup with Matsutake MushroomA traditional soup made with fresh matsutake mushrooms and old hen, slowly simmered for hours to create a rich, nutritious broth.
French Lemon Shrimp BallsFrench lemon shrimp balls feature fresh shrimp, peeled and deveined, pan-fried in olive oil until slightly pink, then simmered with lemon juice, garlic, and white wine, finished with parsley. Tender shrimp with a bright acidity from lemon and wine.
Classic Stinky Mandarin FishStinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned for several days to develop its unique flavor, then pan-fried in hot oil and simmered with ginger, garlic, scallions, and a savory sauce.
Hu Shi Premium Hot PotHushi Special Pot is a stew featuring pork, tofu, cabbage, and vermicelli. Pork slices are blanched, then combined with tofu, cabbage, and vermicelli in broth or water, slowly simmered until flavors meld.
Bird's Nest ChickenAbalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
Braised Abalone with Black PorkAbalone and black pork stew is a dish featuring tender abalone and marbled black pork, slow-cooked to perfection for rich flavor and soft texture.
Fresh Vegetable Spicy ChickenFresh vegetable numbing chicken features chicken with green peppers, carrots, and onions, marinated and then boiled or stir-fried. Tender chicken and crisp vegetables are seasoned with Sichuan pepper and chili for a distinctive numbing-spicy flavor.