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Shanyuan Restaurant (Tuanyuan Yuan Branch)

北京菜 · ⭐ 3.6

East Gate of Tuanhe Yuan Residential Community, Tuanhe Road

Dishes

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  Delicious Octopus

  Stir-fried octopus with fresh squid, seasoned with scallions, ginger, garlic, and chili for a chewy texture.
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  Big Plate King Rabbit

  Big plate霸王 Rabbit is a dish featuring rabbit meat, typically using fresh rabbit legs or body meat, stir-fried with chili, Sichuan pepper, ginger, and garlic. After marinating, the rabbit is stir-fried with vegetables and simmered in a special sauce until flavorful, resulting in a bright red color and tender texture.
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  Hui-style Stinky Salmon

  Hui-style stinky salmon uses fresh salmon, fermented to develop a unique aroma, then cooked with tofu, chili, ginger, and garlic. Traditional fermentation infuses flavor, finished by pan-frying or stewing.
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  Japanese Tofu

  Japanese tofu is a dish primarily made with soft tofu. Typically, the tofu is cut into pieces and blanched in water to remove the beany odor, then simmered in dashi or water. Finally, it is thickened with a slurry to make the sauce creamy. It can be served with ingredients such as shrimp, ham, and mushrooms, or enhanced with seasonings like soy sauce, salt, and sugar.
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  Hangzhou Steamed Dumplings

  Hangzhou steamed buns are a traditional snack made with pork filling and flour wrappers. The preparation involves mincing pork into a filling, mixing in seasonings, then combining flour and water in a specific ratio to form dough. The dough is rolled into thin skins, filled with the pork mixture, and finally steamed in a bamboo steamer until cooked.
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  Wine Commander Dry Pot King

  Drunk Commander Dry Pot is a dry pot dish featuring various meats and vegetables, including pork belly, chicken, duck blood, potatoes, lotus root, green peppers, and onions. Ingredients are blanched or pan-fried, then stir-fried with fermented bean paste, chili, Sichuan peppercorns, and seasonings, finishing with a splash of白酒 to enhance aroma.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Grilled Korean Eggplant

  Pan-fried Korean eggplant dish made by slicing eggplant and cooking it on a hot iron plate until tender, then stir-frying with Korean chili paste, garlic, and green onions for rich flavor absorption.
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  Sweet and Sour Pork

  Guobaorou 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.
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  Spicy Small River Shrimp

  Spicy small river shrimp is a dish made with fresh small river shrimp, seasoned with chili, ginger, and garlic. Clean the shrimp, stir-fry in oil, add chopped chili, ginger slices, and garlic, then cook until the shrimp turn red and release fragrance. Season and serve.

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