星星酸菜鱼(玉府餐厅店)
Sichuan cuisine · ⭐ 3.7
Inside Yufu Restaurant, No. 11 Dongsi Kuaiyu Nan 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 Inside Yufu Restaurant, No. 11 Dongsi Kuaiyu Nan Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wide Rice Noodles, Sour Cabbage Fish, Enoki Mushroom.
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: Inside Yufu Restaurant, No. 11 Dongsi Kuaiyu Nan Street
- Popular dishes: Wide Rice Noodles, Sour Cabbage Fish, Enoki Mushroom, Glutinous Rice Ball
China trip · China travel
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Dishes
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Glutinous Rice BallZongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.