San'er Restaurant
Sichuan cuisine · ⭐ 3.6
120 meters west of the intersection of Jinggang'ao Expressway (G4) Exit and Liuzhuangzi Road
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 120 meters west of the intersection of Jinggang'ao Expressway (G4) Exit and Liuzhuangzi Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Fresh Ingredients Stir-Fry, Maoxuewang, Duck Blood and Vermicelli Soup.
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: 3.6
- Address: 120 meters west of the intersection of Jinggang'ao Expressway (G4) Exit and Liuzhuangzi Road
- Popular dishes: Three Fresh Ingredients Stir-Fry, Maoxuewang, Duck Blood and Vermicelli Soup
China trip · China travel
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Dishes
Three Fresh Ingredients Stir-FryDì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Duck Blood and Vermicelli SoupDuck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.