Wutong Xiao Yuan · Yue Shi Rong Hui Cai (Fahuai Temple Branch)
特色菜 · ⭐ 3.8
No. A47, Moshikou Street
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. A47, Moshikou Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Four-Corner Bean with Peach Nuts, Organic Soy Milk, Sea Coconut Stewed Chicken.
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: 特色菜
- Rating: 3.8
- Address: No. A47, Moshikou Street
- Popular dishes: Four-Corner Bean with Peach Nuts, Organic Soy Milk, Sea Coconut Stewed Chicken, Glass-braised Pigeon, Braised Pufferfish
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Four-Corner Bean with Peach NutsFour-corner bean with peach nuts is a cold dish made with four-corner beans and peach kernels. The beans are blanched and mixed with peach kernels, then seasoned and tossed.
Organic Soy MilkOrganic soy milk is a plant-based drink made from organic soybeans through soaking, grinding, filtering, and boiling. No chemical additives or preservatives are added during production.
Sea Coconut Stewed ChickenSea coconut stewed with black chicken is a dish featuring sea coconut and black chicken as main ingredients. After washing and cutting the black chicken into pieces, it is cooked together with sea coconut in a pot with water and seasonings until the meat becomes tender and the sea coconut absorbs the flavors, resulting in a rich broth.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Braised PufferfishBraised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
Scallion-braised Organic Sea CucumberScallion-braised organic sea cucumber is a dish featuring organic sea cucumber and scallions. After soaking, the sea cucumber is stewed with sliced scallions and seasoned with broth, soy sauce, and cooking wine, slowly simmered until tender and infused with scallion aroma.
Black Truffle Sauce Pan-Fried Shrimp with YamThis dish features fresh shrimp as the main ingredient, pan-fried with Chinese yam (shan yao), and finished with a black truffle sauce. The shrimp and yam are first prepared and lightly browned in a pan, while the truffle sauce is reduced by simmering to enhance its rich aroma and flavor.
Black Truffle Divine ChickenBlack truffle chicken features tender chicken with black truffle slices or paste, slow-cooked or steamed. The dish offers a rich, aromatic flavor and smooth texture.