Jiao Dian Chuan Cai Zhi Zu Shiyi Dao Cai (Housha Yu Dian)
Sichuan cuisine · ⭐ 4.5
No. 20 Yuqing Road, Courtyard B-135
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. 20 Yuqing Road, Courtyard B-135. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 18-Second Stir-Fried Pig Liver, Spicy Double Pepper Rabbit, Stir-Fried Pork.
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: 4.5
- Address: No. 20 Yuqing Road, Courtyard B-135
- Popular dishes: 18-Second Stir-Fried Pig Liver, Spicy Double Pepper Rabbit, Stir-Fried Pork, Stir-Fried Lotus Root Strips, Village-style Pan-fried Chicken
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Dishes
18-Second Stir-Fried Pig LiverLiver slices marinated with rice wine and soy sauce, quickly stir-fried with green peppers and onions in under 18 seconds to keep the liver tender.
Spicy Double Pepper RabbitDouble Pepper霸王 Rabbit is a dish made with rabbit meat stir-fried with green and red peppers. Rabbit meat is blanched to remove odor, then stir-fried with sliced green and red peppers and seasoned ingredients until flavorful.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Stir-Fried Lotus Root StripsStir-fried lotus root strips is a Chinese home-style dish using fresh lotus root as the main ingredient. Slice, blanch, then stir-fry with garlic and green pepper, season with salt and soy sauce.
Village-style Pan-fried ChickenCun Cun Xiao Jian Ji is a home-style dish made with chicken. Fresh chicken thigh or breast meat is cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown on both sides. Garlic and chili are added for flavor, and the dish is finished with chopped green onions. Proper heat control ensures crispy outside and tender inside.
Steam-Pot Seasonal VegetablesSteam-cooked seasonal vegetables made with fresh ingredients like carrots, broccoli, green peas, and corn, steamed in a steam pot to retain natural flavor and nutrition.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Stir-Fried Rice Noodle SheetsFried shredded rice noodles is a stir-fry dish using rice noodles as the main ingredient, chopped and cooked with vegetables and meat. Typically soaked, cut, then stir-fried with葱姜蒜, green pepper, carrot, and seasonings.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Spicy Frog with Fresh ChiliesFresh pepper jumping frog features frog legs with fresh green and red peppers, garlic, ginger, and scallions, stir-fried quickly over high heat. Frog legs are cleaned, marinated in wine and salt, then stir-fried with fresh peppers and seasonings until cooked through.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.