Hanjiang Hui
Cantonese cuisine · ⭐ 4.5
Unit 12, 2nd Floor, Building C, Qiaofu Fangcaodi Shopping Center, No. 9, Dongqiaolu
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 Unit 12, 2nd Floor, Building C, Qiaofu Fangcaodi Shopping Center, No. 9, Dongqiaolu. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: 30-Year-Old Preserved Turnip Rice Porridge, Old Goose Head and Deboned Goose Feet, Crispy Bluefin Tuna with Sea Cucumber.
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: Cantonese cuisine
- Rating: 4.5
- Address: Unit 12, 2nd Floor, Building C, Qiaofu Fangcaodi Shopping Center, No. 9, Dongqiaolu
- Popular dishes: 30-Year-Old Preserved Turnip Rice Porridge, Old Goose Head and Deboned Goose Feet, Crispy Bluefin Tuna with Sea Cucumber, Live-Marinated Ice Cream Crab, Crab Meat with Scallop and Winter Melon Stew
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Dishes
30-Year-Old Preserved Turnip Rice PorridgeA rice porridge made by simmering aged pickled mustard greens, fermented for 30 years, with rice. The deeply flavored pickled greens blend with the soft, sticky rice to create a uniquely savory taste.
Old Goose Head and Deboned Goose FeetThis dish uses the head and boneless goose feet of Chenghai old goose, slowly stewed to make the meat tender and flavorful. The goose head is rich in collagen, while the goose feet are chewy, creating a layered taste experience.
Crispy Bluefin Tuna with Sea CucumberAussie crispy blue meat sea cucumber dish featuring marinated blue fish coated in crispy batter and fried until golden, paired with soaked sea cucumber steamed or stir-fried for a rich, layered texture.
Live-Marinated Ice Cream CrabFresh crab ice cream is made by mixing crab meat with a creamy sauce of cream, mayonnaise, and lemon juice, then marinated without heating to preserve the tender texture.
Crab Meat with Scallop and Winter Melon StewCrab meat, scallops, and winter melon stewed together in a clay pot with broth or water for a rich, harmonious flavor.
Golden Basil White EggplantGolden herb ivory eggplant is a dish featuring ivory eggplant as the main ingredient, cooked with golden herb (a type of herb). The eggplant is sliced, then fried or stir-fried, and mixed with golden herb and seasonings to absorb their flavors.
Golden Basil EggplantGolden herb fried eggplant is a dish featuring green eggplants sliced and pan-fried until slightly crispy, then stir-fried with garlic, scallions, soy sauce, and sugar, finished with golden herb (coriander) for aroma. Cooking requires precise heat control to achieve tender, flavorful eggplant.
Windsauce Abalone Stir-fryStir-fried South Australia conch slices with special seasoning, marinated and quickly blanched or lightly stir-fried to retain tenderness, then drizzled with rich sauce for a unique flavor.
Raoping Black Pig Butterfly BoneMade from the butterfly bone of Raoping black pork, marinated and then pan-seared or braised. Main ingredient is black pork butterfly bone, seasoned with ginger slices and green onions. Cooking preserves tenderness and original flavor.
Pigeon Wing and FinPigeon and shark fin is a dish made from pigeon meat and shark fins. The pigeon meat is stewed with rehydrated shark fins to infuse the pigeon's flavor into the fins, creating a unique taste. Ginger slices and scallions are typically added to remove fishy odor and enhance aroma.