Light and Shadow Restaurant (Summer Palace Branch)
江浙菜 · ⭐ 3.5
No. 33 Beigongmen, Yiheyuan Park, Qinglongqiao East Street
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. 33 Beigongmen, Yiheyuan Park, Qinglongqiao East Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongpo Pork, Wenzhou Noodles with Sauce, Wenzhou Stir-Fried Rice Noodles.
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: 江浙菜
- Rating: 3.5
- Address: No. 33 Beigongmen, Yiheyuan Park, Qinglongqiao East Street
- Popular dishes: Dongpo Pork, Wenzhou Noodles with Sauce, Wenzhou Stir-Fried Rice Noodles, Salt-Baked Squab, Braised Zhoushan Large Cod
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Dishes
Dongpo PorkDongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
Wenzhou Noodles with SauceWenzhou mixed noodles are cold noodles made with boiled noodles, vegetables like cucumber, carrot, and bean sprouts, and a special sauce. The sauce is typically made from soy sauce, sesame oil, vinegar, garlic, and chili oil, offering a refreshing and unique flavor.
Wenzhou Stir-Fried Rice NoodlesWenzhou fried rice noodles is a dish made by stir-frying rice noodle sheets with lean meat, shrimp, and vegetables. Soak the noodles beforehand, drain, then stir-fry with ingredients and seasonings.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Braised Zhoushan Large CodRed-braised Zhoushan large ribbonfish is a dish featuring ribbonfish caught in the Zhoushan waters. The fish is cut into segments, blanched to remove fishy odor, then pan-fried until golden brown on both sides. It's stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, allowing the fish to absorb flavors and become tender, then reduced to a glossy finish.
Preserved Meat Clay Pot RiceFatty rice in a clay pot with cured meats like sausage and pork, plus vegetables, slowly stewed for a soft, fragrant dish.
Spicy Wine-Steamed AbaloneCleaned flower snails are cooked with chili, ginger slices, and garlic in a pot. Add yellow wine, soy sauce, sugar, and water, then simmer until the snails are flavorful and the sauce thickens.
Steamed Crab in WineSteamed fresh crabs soaked in a marinade of yellow wine, soy sauce, ginger slices, and scallions, absorbing the rich aroma and flavors for a delicious taste.
Steamed Glutinous Rice with Blue CrabSteamed glutinous rice with blue crab uses blue crab and glutinous rice as main ingredients. Glutinous rice is soaked beforehand and steamed together with the crab. The crab, cleaned and placed directly on the rice, infuses the rice with its fresh flavor during steaming.