Shan Bao Niao · Meat Carpaccio Omakase (Dongdianlu Branch)
日料 · ⭐ 4.7
1st Floor, Building 2, Runcheng Center, Dongdaqiao, Chaoyang District
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 1st Floor, Building 2, Runcheng Center, Dongdaqiao, Chaoyang District. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Purple radish with caviar, Sea Urchin Wagyu Croissant, Softshell Turtle Leg.
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: 日料
- Rating: 4.7
- Address: 1st Floor, Building 2, Runcheng Center, Dongdaqiao, Chaoyang District
- Popular dishes: Purple radish with caviar, Sea Urchin Wagyu Croissant, Softshell Turtle Leg, Turtle Leg, Softshell Turtle Edge
China trip · China travel
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Dishes
Purple radish with caviarSliced purple radish paired with caviar offers a crisp texture from the radish and a savory richness from the caviar, creating a striking contrast in taste.
Sea Urchin Wagyu CroissantSea urchin and wagyu croissant: flaky croissant baked golden, filled with fresh sea urchin and slow-cooked wagyu for rich, layered flavors.
Softshell Turtle LegSoftshell turtle leg stewed with ginger and scallions, resulting in tender meat and rich broth.
Turtle LegSoft and flavorful dish made from turtle legs, typically simmered or braised with seasonings.
Softshell Turtle EdgeSoft-shelled turtle裙边 is a dish made by blanching and stir-frying the turtle's edge, then slow-cooking it in broth or seasonings. The edge is tender and rich in collagen, often cooked with ginger slices and scallions.
Bamboo Chicken DryBamboo Forest Chicken is a dish made with chicken, marinated in salt, soy sauce, and cooking wine, then air-dried overnight in a bamboo forest to absorb the清香 and dehydrate.
Chicken TendonChicken tendon is a dish primarily made with chicken tendons, carefully processed and cooked to achieve a chewy texture. The preparation typically includes steps such as cleaning, marinating, and stir-frying, combined with appropriate seasonings that allow the chicken tendons to fully absorb the flavors, resulting in a unique taste.
Pigeon LegPigeon legs are made from fresh pigeon thighs, cleaned and marinated before being stewed or braised. Ginger slices and green onions are added for a tender texture and rich flavor.
Pigeon LegPigeon legs are made from fresh pigeon thighs, marinated and then stewed or braised to make the meat tender and flavorful. Typically seasoned with ginger, scallions, and cooking wine, some recipes add soy sauce and sugar.
Foie Gras and Pigeon Breast SandwichFoie gras and squab breast sandwich features roasted squab breast and pan-seared foie gras, paired with fresh vegetables and a special sauce, all nestled in toasted bread. The squab is tender, the foie gras rich, creating a layered flavor experience.