Qiu Lu Yuan Restaurant (Ba Wang Green Valley Branch)
Sichuan cuisine · ⭐ 3.7
No. 105, 1st Floor, Building 1, Yard No. 9, Yongjia South Road
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. 105, 1st Floor, Building 1, Yard No. 9, Yongjia South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dahongpao Boiling Sichuan River Fish, Kung Pao Chicken, Spicy Sliced Pork over Rice.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 105, 1st Floor, Building 1, Yard No. 9, Yongjia South Road
- Popular dishes: Dahongpao Boiling Sichuan River Fish, Kung Pao Chicken, Spicy Sliced Pork over Rice, Boiling Sichuan Fish, Sichuan Boiled Pork
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Dishes
Dahongpao Boiling Sichuan River FishDahongpao Boiling Sichuan River Fish is a Sichuan dish made with fresh fish, vegetables like bean sprouts and greens, and a special spicy chili sauce. The fish is tender, and the broth is rich and fragrant.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Sliced Pork over RiceSpicy pork rice bowl features tender pork slices with bean sprouts and greens, boiled and topped with hot oil, chili, and Sichuan pepper. Served over rice for a fragrant, flavorful dish.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Sichuan Boiled PorkOld Sichuan boiled pork slices use pork tenderloin as the main ingredient, paired with vegetables like mung bean sprouts and cabbage. The meat is marinated with starch and egg white, quickly blanched in boiling water, then mixed with stir-fried doubanjiang, chili, and Sichuan peppercorns, finally drizzled with hot oil for aroma.
Stir-fried Pork with Long Green ChiliStir-fried pork with small chili peppers is a Chinese home-style dish using pork and small chili peppers as main ingredients. Pork slices or strips are stir-fried with the peppers and seasoned with soy sauce, garlic, ginger, and other condiments until cooked through. Simple and quick to prepare, it offers a fresh and fragrant taste.
Spicy Chicken Cubes over RiceSpicy Chicken Cubes over Rice is a rice dish made by stir-frying diced chicken with chili peppers and various spices. The chicken is cut into small cubes and quickly stir-fried at high heat with fresh chilies, Sichuan peppercorns, and other seasonings to keep the meat tender, then poured over steaming hot rice, allowing the rice to fully absorb the rich aroma of the spicy chicken.
Fresh Lemon Sour FishFresh lemon sour cabbage fish features fresh grass carp, paired with pickled mustard greens, lemon slices, and ginger. The fish is marinated in rice wine and salt, then stewed with the greens and finished with lemon for a bright flavor. Chili and Sichuan peppercorns add depth.