Spicy Seafood (Tian Village Food City, Gate 3)
鱼鲜 · ⭐
No. 104, 1st Floor, Building 12, Chang Qianyuan Jingyi Li
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. 104, 1st Floor, Building 12, Chang Qianyuan Jingyi Li. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fresh Salmon, Spicy Mussels in Noodles, Thai-style raw prawn salad.
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: 鱼鲜
- Rating:
- Address: No. 104, 1st Floor, Building 12, Chang Qianyuan Jingyi Li
- Popular dishes: Fresh Salmon, Spicy Mussels in Noodles, Thai-style raw prawn salad, Mustard Octopus, Spicy Snail Stir-fry
China trip · China travel
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Dishes
Fresh SalmonFresh salmon is a raw dish made primarily from fresh salmon, cleaned and stored chilled without heating to preserve its original flavor and texture.
Spicy Mussels in NoodlesSpicy mussels are made with fresh mussels, seasoned with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. After cleaning and blanching until open, they're tossed in a spicy sauce of soy sauce, vinegar, sugar, and chili oil.
Thai-style raw prawn saladThai-style raw prawn salad made with fresh shrimp and marinated in Thai spices like lime juice, fish sauce, chili, garlic, lemongrass, and onion—no cooking required.
Mustard OctopusTender octopus marinated with mustard sauce, garlic, and ginger, offering a unique blend of spicy mustard and fresh seafood 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 Duck HeartsSpicy duck hearts is a dish made primarily from duck hearts, stir-fried with chili and Sichuan pepper. Ginger, garlic, and green onions are added for aroma, and high-heat stir-frying ensures the hearts are flavorful and chewy.
Spicy Duck FeetSpicy duck feet is a dish made primarily from duck feet, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic. The duck feet are tender with a rich, spicy flavor.
Spicy Duck LiverSpicy duck liver is a dish featuring duck liver as the main ingredient. After cleaning, the liver is marinated with wine and ginger to remove odor, then stir-fried with chili, garlic, and ginger for a bright red color, tender texture, and distinct spicy flavor.
Spicy Duck GizzardSpicy duck gizzard is a dish made primarily with duck gizzards, sliced after cleaning and stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion for aroma. High-heat quick stir-frying keeps the gizzard tender while absorbing the spicy flavor.
Spicy Duck TonguesSpicy duck tongues are a dish made primarily from duck tongues, blanched and then stir-fried with chili, Sichuan pepper, ginger, and garlic. The tongues are tender with a rich, distinct spicy flavor.