Close

Qiandao Lake Yu Wei Guan (Exterior Studies University Branch)

江浙菜 · ⭐ 4.7

Opposite the South Gate of University of International Business and Economics, Beitucheng East Road

Dishes

• 

  Homestyle Flatbread

  Home-style烙饼 is a traditional flatbread made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, and cooked on a flat pan. Add scallions or sesame for flavor, and serve with stir-fries or soups.
• 

  Thousand Island Lake Fish Head Pot

  Fresh bighead carp head from Qiandao Lake, paired with tofu, ham, and mushrooms, slow-cooked in a clay pot. After blanching, the fish head is stewed with ingredients and spring water until the broth turns milky and the flesh becomes tender.
• 

  Preserved Vegetable Baked Pancake

  A Chinese pastry made with preserved vegetable and flour, filled with minced meat and baked until crispy.
• 

  Stir-fried Hangzhou Napa Cabbage

  Clear stir-fried Hangzhou cabbage is a home-style dish using Hangzhou cabbage as the main ingredient. After washing, the cabbage is cut into segments and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
• 

  Stir-fried Chicken Grass

  Clear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
• 

  Smoked Fish

  Braised fish is a Chinese dish made primarily from grass carp or black carp. The fish is cut into pieces, marinated, then deep-fried until crispy, and finally simmered with sugar, soy sauce, and vinegar to create a flavorful, glossy red dish.
• 

  Secret-Recipe Stinky Fish Tail

  Secret-spiced stinky fish tail made from fresh fish tails, fermented specially for a unique flavor. After marinating, it's simmered with various spices to deeply infuse the taste.
• 

  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
• 

  Scallion-Braised Fish Head with Flatbread

  Scallion-braised fish head with flatbread is a dish featuring fish head and scallions. The fish head is pan-fried and stewed with scallion segments, absorbing rich flavors. Flatbread (like scallion oil cake) is soaked in the broth at the end, becoming soft and delicious.
• 

  Iron Plate Tofu with Black Beans

  Sizzling毛豆腐 is a dish primarily made with毛豆腐, which is pan-fried on a hot iron plate until the surface is slightly charred while the inside remains tender. It is typically cooked together with seasonings such as minced garlic, chili, and soy sauce, allowing the tofu to absorb the flavors of the seasoning sauce.
• 

  Fermented Mustard Greens Baked Flatbread

  Mogangan cake is a pastry made with flour dough and filled primarily with fermented black mustard greens and pork belly. The filling is mixed, wrapped in dough, flattened into a饼, and baked until golden on both sides.
• 

  Crispy Moon Lake Silver Carp

  Crispy Moon Lake Silver Carp is a dish featuring fresh Moon Lake silver carp, coated in a light layer of starch or batter and deep-fried until golden and crispy. The exterior is crunchy while the fish meat remains tender.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews

• elegant_almond
  So I tried fish head from Qiandao Lake for the first time in Beijing and honestly, wow. The meat was super tender and had this perfect subtle sweetness, no fishy smell at all. The silver carp fish head hotpot was insanely flavorful — the broth was this rich milky white color and one sip literally blew my mind. And the scallion-braised fish head with flatbread was a must-try too, the bread soaked up all the sauce and had so much going on texture-wise. The staff was really nice and gave us some good recommendations when we were deciding what to order. Whole place was clean and comfy, great vibe for hanging out with friends. Definitely coming back.