Boneless Fish Oil-Poached Meat
Sichuan cuisine · ⭐ 3.5
No. 308 Chengshousi Road, Chengwaicheng Food Plaza, 3rd Floor, Booth No. 10
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. 308 Chengshousi Road, Chengwaicheng Food Plaza, 3rd Floor, Booth No. 10. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Boiled Mixed Vegetables, Spicy Sour Golden Soup Fish, Spicy Crispy Pork Bits.
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: 3.5
- Address: No. 308 Chengshousi Road, Chengwaicheng Food Plaza, 3rd Floor, Booth No. 10
- Popular dishes: Boiled Mixed Vegetables, Spicy Sour Golden Soup Fish, Spicy Crispy Pork Bits
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
Boiled Mixed VegetablesSichuan-style mixed vegetables and meat dish with bean sprouts, cabbage, wood ear mushrooms, carrots, beef or pork slices. Cooked briefly, then stir-fried in hot oil with doubanjiang, chili, and Sichuan peppercorns, simmered in broth, garnished with green onions or cilantro.- Spicy Sour Golden Soup FishSpicy sour golden soup boiled fish features fresh fish slices with bean sprouts and cabbage, simmered in a special spicy sour golden broth. Fish slices are marinated, blanched, then cooked in the hot golden soup, finished with Sichuan pepper and chili for flavor.
Spicy Crispy Pork BitsSpicy crispy pork strips made from pork tenderloin, marinated, coated in starch paste, and deep-fried until golden and crunchy. Stir-fried with dried chilies and Sichuan peppercorns to infuse rich flavor.