Moscow Restaurant
俄罗斯菜 · ⭐ 4.1
No. 135, Xizhimen Wai Street
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 No. 135, Xizhimen Wai Street. It is a 俄罗斯菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Rye Bread Basket, Creamy Roasted Mixed Vegetables, Creamy Matsutake Mushroom Soup.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of 俄罗斯菜, so check ingredients and flavors before ordering.
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: 俄罗斯菜
- Rating: 4.1
- Address: No. 135, Xizhimen Wai Street
- Popular dishes: Rye Bread Basket, Creamy Roasted Mixed Vegetables, Creamy Matsutake Mushroom Soup, Cream Baked Fish, French Pan-Seared Foie Gras with Red Wine
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Dishes
Rye Bread BasketA rye bread basket features rye bread as the main ingredient, typically served in a basket with slices or chunks of baked rye bread, often accompanied by butter, jam, cheese, or pickled vegetables.
Creamy Roasted Mixed VegetablesCreamy baked vegetable medley is a roasted dish primarily made with various vegetables, cheese, and cream. The preparation involves mixing the chopped vegetables with cheese and cream, then baking them in a dish until the surface turns golden and fills the air with rich dairy aroma.
Creamy Matsutake Mushroom SoupCreamy chanterelle mushroom soup made with chanterelles and fresh mushrooms, simmered with milk or cream. Sliced mushrooms are blanched first, then cooked with chanterelles until tender, finally blended with cream for a rich, smooth texture.
Cream Baked FishCreamy baked fish made with fresh fish and vegetables like onions, carrots, and mushrooms, seasoned with cream, butter, and spices, then baked until tender with sauce infused into the fish.
French Pan-Seared Foie Gras with Red WineSliced foie gras pan-seared in butter until golden, slow-cooked in red wine to absorb flavor, seasoned with a touch of onion and herbs for a rich, delicate taste.
Premium Beef Stew in CanPremium pot-braised beef with flank steak, carrots, potatoes, soy sauce, cooking wine, star anise, and cinnamon, slowly simmered in a pot.
Delicious Sour CucumberFresh cucumbers are cleaned, sliced, salted to remove excess water, then soaked with vinegar, sugar, garlic slices, and chili. No heating is used—flavor is absorbed through pickling.
Moscow BorschtMoscow borscht is made primarily with beets, combined with potatoes, carrots, onions, and other vegetables, simmered until tender, then enhanced with beef or bone broth for flavor, and finally seasoned with sour cream and spices.
Moscow-Style Sausage with SauerkrautMoscow-style sausages with sauerkraut feature grilled sausages and fermented cabbage. Sausages are made from pork or beef, marinated and grilled. Sauerkraut is made from salted and fermented Chinese cabbage, offering a tangy taste. Together, the sausages are crispy outside and tender inside, while the sauerkraut refreshes and balances the richness.
Capital Salad with Duck LiverCapital Salad with Duck Liver is a dish featuring duck liver as the main ingredient, combined with fresh vegetables such as lettuce, tomato, and cucumber. The duck liver is prepared by slow-cooking or pan-searing, then sliced and mixed with a dressing, served with nuts for added texture.