Xi Shan Ya Yuan
北京菜 · ⭐ 3.7
No. 3 Minzhuang Road, Siji Huigu
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. 3 Minzhuang Road, Siji Huigu. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sweet Soy Sauce Braised Fish Head, Cool Jelly Frozen Millennium Fruit, Emperor's Roast Duck with Rose.
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: 北京菜
- Rating: 3.7
- Address: No. 3 Minzhuang Road, Siji Huigu
- Popular dishes: Sweet Soy Sauce Braised Fish Head, Cool Jelly Frozen Millennium Fruit, Emperor's Roast Duck with Rose, Cheese Fruit Ice, Squirrel-shaped Mandarin Fish
China trip · China travel
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Dishes
Sweet Soy Sauce Braised Fish HeadBeijing-style braised fish head with fresh fish head, Beijing sauce, scallions, ginger, and garlic. Pan-fry the fish head until golden brown, then simmer slowly with sauce and seasonings to absorb rich flavors.
Cool Jelly Frozen Millennium FruitCool Jelly Frozen Millennium Fruit is a refreshing dessert made with millennium fruit, juice, and gelatin. It has a crisp texture and is suitable for summer.
Emperor's Roast Duck with RoseEmperor's焖炉 Rose Roast Duck features premium Peking duck, marinated and roasted in a traditional焖炉. The skin is crispy, the meat tender and juicy. Slow-roasted in a焖炉 for rich aroma, served with rose or sweet bean sauce.
Cheese Fruit IceCheese fruit ice is a cold dessert made primarily from cheese and fruits. Mixed and frozen, it creates a refreshing sweet treat often lightly sweetened with sugar or honey.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Seductive Hemp FishA flavorful dish featuring fresh carp marinated in spices, deep-fried to crispy perfection, and glazed with a secret sauce for an irresistible taste.
Fragrant Abalone StewXiangyi Abalone Pot features fresh abalone with chicken, ham, and mushrooms, slow-cooked in broth for a rich, tender, and flavorful dish.
Charcoal Grill-Roasted MeatHuangni stove grilled meat involves slicing fresh beef, lamb, or pork thinly, marinating it, and grilling directly on a heated iron plate. The plate is placed in a clay stove over charcoal for consistent high heat, resulting in crispy outside and tender inside with rich aroma.