Yu Xiao Yuan Fresh Fish Restaurant - Rural Stir-Fry
农家菜 · ⭐ 4.8
No. 4, Zhengjie, Beibaiyan Village, Xiwengzhuang Town
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. 4, Zhengjie, Beibaiyan Village, Xiwengzhuang Town. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Veal Cutlet Pot, Dried Green Beans, Mixed Jasmine Shoots.
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: 农家菜
- Rating: 4.8
- Address: No. 4, Zhengjie, Beibaiyan Village, Xiwengzhuang Town
- Popular dishes: Veal Cutlet Pot, Dried Green Beans, Mixed Jasmine Shoots, Pan-fried Egg with Greens, Scrambled Egg Pancake
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Dishes
Veal Cutlet PotBeef stew with fresh steak, potatoes, carrots, onions, and seasonings, slowly cooked until flavors blend and the broth becomes rich.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
Mixed Jasmine ShootsA cold dish featuring fresh jasmine flower buds, blanched, drained, and mixed with salt, sesame oil, a touch of sugar, and garlic. Simple preparation highlights the natural flavor of the ingredients.
Pan-fried Egg with GreensPan-fried egg cake is a home-style dish made primarily with fresh free-range eggs. The preparation is simple: beat the eggs, season with适量 salt and pepper, then cook in a flat pan with oil until golden brown on both sides.
Scrambled Egg PancakeScrambled eggs is a home-style dish made primarily with eggs. beaten eggs are fried in hot oil until set, and seasonings like scallions and salt enhance the flavor. Depending on the region, it may be stir-fried with greens, ham, or tofu for a rich texture.
Reservoir FishReservoir fish is a dish made from fresh fish caught in reservoirs, typically carp, grass carp, or silver carp. The fish is cleaned and cooked by steaming, braising, or stewing, with ginger slices, green onions, and cooking wine to remove fishy odor and enhance flavor. Some recipes add tofu or potatoes as side ingredients.
Fried Small Male AnchoviesA dish made by frying small male anchovies that have been marinated, resulting in a crispy exterior and tender, savory interior.
Fried Small FishFried small fish is a deep-fried dish primarily made with small fish. Fresh small fish are typically cleaned, marinated briefly with salt and cooking wine, then lightly coated in starch or flour before being fried in hot oil until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.
Fried Sichuan Pepper ShootsFried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
Spicy Mala FishA spicy and numbing fish dish made with fresh carp, seasoned with Sichuan peppercorns and chili peppers for a bold, aromatic flavor.
Pork Skin JellyMeat皮冻 is a traditional dish primarily made from pork skin. The preparation involves cleaning the pork skin thoroughly, then simmering it until tender. Afterward, the meat皮 is filtered out, leaving only the broth. This broth is poured into a container and chilled until it solidifies. Finally, it is cut into pieces for serving.