Spicy Village Hot Pot & Grilled Fish
Sichuan cuisine · ⭐ 3.6
Underground Level 1, Student Service and Activity Center, No. 3 Shangyuan Village, Dongwu Road
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 Underground Level 1, Student Service and Activity Center, No. 3 Shangyuan Village, Dongwu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Arctic Mini, Dry-burned Sea Bass, Beancurd Skin.
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: 3.6
- Address: Underground Level 1, Student Service and Activity Center, No. 3 Shangyuan Village, Dongwu Road
- Popular dishes: Arctic Mini, Dry-burned Sea Bass, Beancurd Skin, Spicy Frog and Fish Head, Braised Fish Head with Sauce
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Dishes
Arctic MiniNorth Ice Mini is an exquisite dish featuring fresh seafood as its main ingredient. It uses small-sized seafood specialties from the North Ice Ocean, such as tiny shrimp and fish, which are lightly marinated and then gently slow-cooked with fresh vegetables and fruit juices. Finally, it is enhanced with a specially crafted sauce to highlight the original freshness of the seafood.
Dry-burned Sea BassDry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
Beancurd SkinTripe, primarily made from beef tripe, is carefully prepared and stir-fried with a specially crafted seasoning. The dish features a bright color, tender texture, and rich nutrition.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Braised Fish Head with SauceBraised fish head with fresh fish head, scallions, ginger, garlic, doubanjiang, light soy sauce, and dark soy sauce, pan-fried then simmered slowly in water or broth until flavorful.
Spicy Grilled FishSpicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.