Ruijinfu Gongyinguan
北京菜 · ⭐ 4.4
Langlizi Taishen Xianghe Hotel Courtyard, No. 5 Bei Qing Road
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 Langlizi Taishen Xianghe Hotel Courtyard, No. 5 Bei Qing Road. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Shrimp Balls with Cashews, Hawthorn Liver, Scenery of Yimeng.
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: 北京菜
- Rating: 4.4
- Address: Langlizi Taishen Xianghe Hotel Courtyard, No. 5 Bei Qing Road
- Popular dishes: Kung Pao Shrimp Balls with Cashews, Hawthorn Liver, Scenery of Yimeng, Stir-Fried Noodles with Seasoning, Royal Crab Roe and Shark's Fin Stew
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Dishes
Kung Pao Shrimp Balls with CashewsKung Pao Cashew Shrimp Balls is a dish made with shrimp balls, cashews, peanuts, green and red peppers. The seasoned shrimp balls are fried or steamed, then stir-fried with sautéed cashews, scallions, ginger, garlic, and Kung Pao sauce to absorb the rich flavors.
Hawthorn LiverSour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
Scenery of YimengYimeng Scenery is a dish featuring fresh local vegetables and meats such as pork, tofu, potatoes, and carrots, cooked by stewing or stir-frying to preserve the original flavors.
Stir-Fried Noodles with SeasoningStir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
Royal Crab Roe and Shark's Fin StewRoyal crab roe and bird's nest stew features soaked bird's nest, crab roe, and pork stomach. The ingredients are gently simmered to create a rich broth with tender textures. Precise heat control ensures the bird's nest remains elastic and the pork stomach is fully cooked and flavorful.
Scallion-Braised Six-Year Sea Cucumber KingScallion-braised sea cucumber king made with premium sea cucumbers and scallion segments, prepared by blanching, stir-frying, and slow stewing. Soaked sea cucumbers are sautéed with scallions and simmered in broth to absorb rich flavors.
Pea CakeMung bean cake is a traditional dessert made primarily from mung beans. The beans are ground into a paste, mixed with sugar and water, then steamed. It has a smooth, soft texture and a light green color.
Flower Pepper Braised Australian VealThinly sliced Australian beef stir-fried with fresh Sichuan peppercorns, quickly cooked to retain tenderness and original flavor, with the unique numbing aroma of the peppercorns.
Fresh Abalone Pan-Fried DumplingsFresh clam pan-fried buns filled with fresh shellfish, pork, scallions, and ginger, wrapped in dough and pan-fried until golden and crispy on the bottom, while the top remains steamed and tender.
Golden Crispy Sea Cucumber SoupGolden crispy hairtail egg soup made with hairtail eggs, egg white, and premium broth. Hairtail eggs are sliced or shredded, then gently cooked with beaten egg white over low heat until the egg forms a thin crisp layer. Seasoned to enhance flavor. Clear broth, tender texture, elastic hairtail eggs, and delicate crisp egg white.