Qingkong Japanese Cuisine (Jinbao Street Branch)
日料 · ⭐ 4.8
1st Floor, South Entrance, Huali Building, No. 58, Jinbao 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 1st Floor, South Entrance, Huali Building, No. 58, Jinbao Street. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Echigo Citrus Ice Cream, Miso Soup, Wagyu Rice Bowl.
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: 日料
- Rating: 4.8
- Address: 1st Floor, South Entrance, Huali Building, No. 58, Jinbao Street
- Popular dishes: Echigo Citrus Ice Cream, Miso Soup, Wagyu Rice Bowl, Black Fish Dish, Blackmouth Fish with Yamato Rice
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Dishes
Echigo Citrus Ice CreamYoshino tangerine ice cream is made primarily from the specialty tangerine of Ehime Prefecture, Japan. The juice is mixed with cream and sugar, then frozen to preserve its fresh citrus aroma and slightly tart flavor.
Miso SoupMiso soup is a traditional Japanese soup dish, seasoned primarily with miso paste and made by simmering ingredients such as tofu, kelp, and green onions. The preparation is simple: prepare the ingredients, dissolve the miso in the broth, then add the ingredients and cook until done.
Wagyu Rice BowlWagyu donburi features premium wagyu beef slow-cooked with rice, onions, and carrots in a cast-iron pot. The marinated beef is simmered with rice, resulting in tender meat and fragrant rice infused with rich beef flavor.
Black Fish DishA dish made with black fish, steamed or braised with ginger, garlic, and chili, resulting in tender and flavorful meat.
Blackmouth Fish with Yamato RiceBlackthroat fish with Yumegokami rice is simmered in a clay pot with vegetables and seasonings. The tender fish blends with the rice, absorbing the rich broth for a flavorful dish.
Natural Bluefin Tuna BellyNatural bluefin tuna belly uses the rich, fatty part of premium bluefin tuna. Tender and oily, it's typically served raw as sashimi or sushi, or lightly seared to enhance flavor while preserving its natural taste.
Pine Needle Crab Sashimi松叶蟹真丈 is a dish featuring hairy crab as the main ingredient. The crab meat is mixed with a seasoned sauce and served on or alongside the crab shell, often with additional garnishes. It's typically prepared by steaming or gentle heating to preserve the tender texture of the crab meat.
Matsutake Crab Rice BowlSakura crab rice is made with fresh sakura crab, rice, kelp broth, and a touch of soy sauce, slowly cooked in an iron pot. The rice absorbs the crab's flavor, becoming soft and chewy, while the crab remains sweet. A hint of green onion or ginger adds aroma.
Oyster on the CliffOyster on the rocks is a dish made with fresh oysters and辅料 like green peas and carrot cubes. It's stir-fried together, seasoned appropriately, then thickened to create a tender, smooth texture.
Steamed Fresh EelWhite-braised natural eel is a dish featuring fresh eel as the main ingredient, simmered with soy sauce, sugar, and cooking wine to absorb the flavors while preserving its original taste.
Abalone TempuraFried abalone tempura made with fresh abalone, marinated and coated in a batter of flour, egg, and water, then deep-fried until golden and crispy while keeping the abalone tender inside.