Sichuan-Hunan Cuisine Crayfish (Hebei Village Store)
Sichuan cuisine · ⭐ 3.6
No. 33, Hebei Village East Road, Nancai Town
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, Hebei Village East Road, Nancai Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lamb Leg, Spicy Frog Legs in Dry Pot, Steamed Small Oysters.
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: No. 33, Hebei Village East Road, Nancai Town
- Popular dishes: Lamb Leg, Spicy Frog Legs in Dry Pot, Steamed Small Oysters, Steamed Turbot Head, Grilled Halibut Head
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Lamb LegLamb leg is made from tender lamb leg meat, marinated and then cooked by roasting or stewing. The meat is tender, flavorful, and nutritious, making it a favorite among diners.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Steamed Small OystersSteamed small oysters is a dish made primarily from fresh small oysters, steamed in clear water. After washing, oysters are arranged on a plate with ginger threads and scallions, then steamed until cooked. Simple to prepare, it preserves the natural flavor of the oysters.
Steamed Turbot HeadSteamed flounder head is a dish featuring flounder head as the main ingredient. After cleaning, it's seasoned with ginger slices and scallions, then steamed over water to preserve its natural flavor and highlight the freshness of the fish head.
Grilled Halibut HeadGrilled halibut head made with fresh halibut heads, marinated with salt and cooking wine, then grilled until the skin is slightly charred and the flesh is fully cooked.
Shredded Pork with Northeastern NoodlesA dish featuring pork tenderloin strips and Northeastern rice noodles, stir-fried with seasonings,葱姜蒜, and a touch of soy sauce and sesame oil.
Steamed Large Oysters with Garlic and VermicelliCleaned large oysters are arranged with rehydrated vermicelli in a dish, topped with garlic, then steamed until fully cooked. A small amount of seasonings enhances the flavor.
Spicy Snail Stir-frySpicy snail is a dish primarily made with snails. First, the snails are cleaned and their internal organs removed, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to allow the snails to fully absorb the spicy and fragrant flavors.
Spicy Sea SnailSpicy horn snail is a dish featuring horn snails as the main ingredient, typically stir-fried with chili and Sichuan pepper to absorb the spicy and numbing flavors, enhanced by garlic, ginger, and green onions.
Spicy and Tasty BullfrogSpicy and savory frog legs are stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The tender frog meat is marinated and then stir-fried with chili and Sichuan pepper, allowing the flavors to fully penetrate.