Su Shi Yu (Shu Shi Yu)
Hot pot · ⭐ 3.9
No. 15 Xinpeng North Road, Yuyang Subdistrict, Pinggu District (80 meters west of Wanfu Roast Duck Restaurant)
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 No. 15 Xinpeng North Road, Yuyang Subdistrict, Pinggu District (80 meters west of Wanfu Roast Duck Restaurant). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Mixed Vegetable Salad, Stewed Chicken Gizzards, Stir-fried Celery Sprouts.
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: 3.9
- Address: No. 15 Xinpeng North Road, Yuyang Subdistrict, Pinggu District (80 meters west of Wanfu Roast Duck Restaurant)
- Popular dishes: Mixed Vegetable Salad, Stewed Chicken Gizzards, Stir-fried Celery Sprouts, Sliced Fish Hot Pot, Fried Dough Sticks
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Dishes
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.
Stewed Chicken GizzardsHome-style stewed chicken gizzards is a炖菜 featuring chicken gizzards as the main ingredient, typically cooked with ginger slices, scallions, garlic, and seasonings like soy sauce and cooking wine, simmered gently until tender and flavorful.
Stir-fried Celery SproutsCrisp celery sprouts salad is a cold dish made with fresh celery sprouts. Wash and blanch or drain the sprouts, then mix with seasonings like salt, sesame oil, garlic, and chili oil. Simple to prepare with a refreshing crunch.
Sliced Fish Hot PotSpicy fish hot pot features river carp as the main ingredient, paired with bean sprouts, rice noodles, and cabbage, cooked in beef fat or clear broth. The fish meat is tender; slices are blanched first, then vegetables are added to finish cooking.
Fried Dough SticksFried paicha is a crispy snack made primarily from flour, mixed with water and seasonings to form a batter, then deep-fried. During preparation, the batter is squeezed into thin strips and fried in hot oil until golden and crisp. The finished product resembles a small fork in shape, hence the name 'paicha'.
Tendon and Brain MeatGintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
Pickled Garlic Chicken FeetGarlic chicken feet is a cold dish made with chicken feet and pickled腊八蒜 (Laba garlic). The chicken feet are blanched and cooled, then mixed with sliced Laba garlic. Seasonings such as vinegar, sugar, salt, and chili are added, and the mixture is refrigerated for several hours or overnight to allow the flavors to meld.
Braised Catfish with SauceStewed loach fish with sauce, made by simmering fresh loach fish with fermented broad bean paste, ginger, garlic, and other seasonings until flavorful.
Fish-Flavored Shredded Pork Rice BowlFish-flavored shredded pork with rice is a Chinese rice dish featuring pork strips, wood ear mushrooms, carrots, and green peppers as main ingredients. The pork strips are first stir-fried with seasonings, then vegetables are added and cooked until flavorful. Finally, it is served over steaming hot rice, resulting in tender pork and crisp vegetables with a rich, savory sauce.