Wuyi Rural Cuisine (Weisha Road Branch)
地方菜 · ⭐ 3.9
Building Jia5, Weierxia Avenue
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 Building Jia5, Weierxia Avenue. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bamboo Shoot Soup, Wuyi Bamboo Shoot Dried, Stir-Fried Loofah.
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: 地方菜
- Rating: 3.9
- Address: Building Jia5, Weierxia Avenue
- Popular dishes: Bamboo Shoot Soup, Wuyi Bamboo Shoot Dried, Stir-Fried Loofah, Pan-fried Yellow Croaker, Boiled Rice Soup
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Dishes
Bamboo Shoot SoupA nourishing soup made with fresh yam and meat or bones, known for its smooth texture and mild flavor.
Wuyi Bamboo Shoot DriedWuyi bamboo shoot dry is made from fresh bamboo shoots from the Wuyi Mountain area, processed by cleaning, boiling, and sun-drying or drying. No seasonings are added during production to preserve the natural flavor and crisp texture. Soak before use.
Stir-Fried LoofahStir-fried loofah is a dish primarily made with loofah, featuring a simple preparation method that preserves the vegetable's natural flavor. Peel the loofah, cut it into slices, and mince ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the loofah slices and stir-fry until cooked through. Season with salt and a small amount of chicken essence.
Pan-fried Yellow CroakerPan-fried yellow croaker is a dish made with fresh yellow croaker. After cleaning and marinating, the fish is fried in oil until golden brown on both sides, resulting in a crispy skin and tender interior.
Boiled Rice SoupBoiled rice soup is made primarily with rice and water or broth. It is simple to prepare and has a mild taste, often served as a main dish or side soup.
Beef with TaroBeef and taro stew features beef cubes and peeled taro chunks simmered together with seasonings until the beef is tender and the taro absorbs the flavors.
Tripe肚边肉 is made from lean pork taken from the belly area near the ribs, with skin intact. After slicing, it is marinated with soy sauce, cooking wine, and other seasonings, then stir-fried or braised. The finished dish has firm meat with a balanced mix of fat and lean, offering a rich and satisfying texture.
Crispy IntestinesCrunchy intestines are a dish made primarily from pig's large intestine, cleaned, blanched, sliced or diced, then stir-fried or stewed with辅料 like green pepper, onion, and garlic. It has a crisp, elastic texture.
Taro NoodlesYu'er Si is a dish made primarily from taro. After peeling, the taro is sliced into细丝 and blanched or stir-fried. It can be stir-fried with辅料 like green pepper and garlic for a crisp, tender texture.
Taro and Greens SoupTaro and greens soup made with taro and leafy vegetables, boiled until the taro is tender and the greens are cooked through, resulting in a fresh and clear broth.
Fermented Rice Wine FishStewed fish dish made with fresh fish marinated in rice wine lees, then steamed or boiled to absorb the wine aroma.
Fresh Bamboo Shoots with Sour CabbageFresh bamboo shoot and sour cabbage dish made by boiling or stir-frying sliced bamboo shoots with sour cabbage, seasoned with salt and ginger.