Shi Ba Cai Guan
Sichuan cuisine · ⭐ 4.2
No. 16, Shuiyuan 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 No. 16, Shuiyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Mao Xue Wang, Stir-Fried Beef with Yellow Onion, Smoked Bamboo Shoots with Rural Sausage.
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: 4.2
- Address: No. 16, Shuiyuan Road
- Popular dishes: Traditional Mao Xue Wang, Stir-Fried Beef with Yellow Onion, Smoked Bamboo Shoots with Rural Sausage, Dry Pot Fresh Intestines, Spicy Sour Chicken Offal
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Dishes
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Smoked Bamboo Shoots with Rural SausageSmoked bamboo shoots with rural sausage is a Chinese stir-fry dish made with smoked bamboo shoots and traditional cured meat. The smoked bamboo shoots are sliced and stir-fried with the rural sausage, preserving the original flavor of the ingredients, with a fresh and fragrant taste.
Dry Pot Fresh IntestinesA Sichuan dish made with fresh pork intestines stir-fried in a dry pot with vegetables, delivering a rich and spicy flavor.
Spicy Sour Chicken OffalSpicy sour chicken offal made with chicken organs, chili, garlic, and ginger for a tangy and appetizing flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Spicy Pork with Black PepperA Chinese dish made with black pork and chili peppers. Sliced black pork is stir-fried with chilies and seasoned for tender meat and rich spiciness.
Spicy Money EggSpicy Money Egg is a dish made primarily with eggs and lean meat. Eggs are fried until the edges are slightly crispy, forming a shape like coins, then stir-fried with minced lean meat, chili, scallions, ginger, and garlic. Seasoned properly, it highlights tender eggs and well-absorbed spicy flavors.