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Shi Qiu (East San Huan Middle Road Branch)

北京菜 · ⭐ 4.6

First building at the intersection of Dongsanhuan Zhong Road Auxiliary Road and Guanghua North 1st Street (opposite Maledi)

Dishes

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  Traditional Fruitwood Roast Duck

  Traditional fruitwood-roasted duck is made from tender Beijing duck, roasted over fruitwood fuel. During roasting, the duck skin becomes crispy while the meat stays juicy and fragrant.
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  Stir-Fried Green Beans

  Home-style green beans is a Chinese home-cooked dish using fresh beans as the main ingredient. Wash and cut beans into segments, stir-fry in oil until slightly cooked, then add minced garlic and salt, stir well. Some recipes include minced meat or chili for extra flavor.
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  Hawthorn Liver

  Sour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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  Salted Eel with Italian Balsamic Dressing

  Salted fish marinated and pan-fried until golden, then topped with a sauce made primarily from Italian balsamic vinegar, sautéed with onions and garlic, and thickened. The dish has a glossy appearance, with crispy exterior and tender interior, and rich, flavorful sauce.
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  Caramelized Durian

  A sweet dish made with durian flesh. Fresh durian is de-seeded and cut into pieces, coated in starch, then deep-fried until golden. Sugar and water are cooked into a syrup, quickly mixed with the fried durian to coat each piece evenly with sugar threads, forming a crisp sweet shell when cooled.
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  Shijiu Unique Fish Head

  Shijiu Juewei Fish Head features fresh fish head with bean sprouts, tofu, and pickled chili, slow-cooked to create a rich broth and tender fish meat.
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  Osmanthus Taro Custard

  Guìhuā Shānyào Lào is a dessert made by steaming yam, mashing it into a smooth paste, then mixing with sugar, milk or cream. It's delicately smooth with osmanthus flowers on top for a fresh aroma. No complex seasonings are added, highlighting the natural flavor of yam and the fragrance of osmanthus.
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  Grilled Lamb on Hot Plate

  Charcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
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  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
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  Jasmine-Scented Roast Duck

  Roast duck is made from a whole duck, marinated and roasted in a hanging oven, resulting in crispy skin and tender meat. Jasmine fragrance is infused by adding jasmine tea or petals during marination, giving the duck a unique floral aroma.
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  Qingdao Shrimp with Chinese Cabbage

  Qingdao shrimp stir-fried with cabbage is a dish using fresh shrimp and cabbage. Peel and clean the shrimp, cut cabbage into segments. Stir-fry shrimp until colored, then add cabbage and cook. Add water, simmer until cabbage is tender, season and reduce sauce.
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  Fish Bean Curd Egg and Chinese Cabbage Soup

  This soup is made with fish bean curd, eggs, and Chinese cabbage. The fish bean curd is blanched and then cooked together with eggs and Chinese cabbage, resulting in a fresh and light flavor.
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  Black Chicken Mushroom Spicy Chicken with Bones Removed

  Black chicken mushroom spicy chicken is a Sichuan dish made with black chicken mushrooms and chicken. The chicken is deboned and stir-fried with black chicken mushrooms and chili, offering a fresh and slightly spicy flavor.

Reviews

• stout_navy_bean
  The hawthorn and foie gras appetizer was honestly amazing — sweet and tangy, super rich but not greasy at all, and that hawthorn just cuts through it perfectly. A must-try for fall/winter. The fish head was massive, like a huge portion, and the meat was so tender with basically no bones. Paired with the crispy fried dough sticks you soak in the broth, every bite was different — so much going on. The space itself has a really cool artsy vibe, soft lighting, and it's super spacious so you don't feel cramped. Service was great too, the staff were warm and attentive, brought food out fast and kept refilling tea and swapping out plates without me even asking. Everything tasted authentic, ingredients were fresh, the kind of meal you wanna actually slow down and enjoy. Definitely coming back.