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Qingyun Lou Restaurant (Shichahai Branch)

北京菜 · ⭐ 4.1

2nd Floor, Qingyun Building, No. 22, Qianhai East Riverside Road (beside Yinding Bridge)

Dishes

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  Nine-grid Dessert Platter

  A nine-grid pastry platter features various small pastries made using steaming, frying, and baking methods. Main ingredients include glutinous rice flour, wheat flour, red bean paste, meat filling, shrimp, and vegetables. Each grid holds one delicately crafted pastry, perfect for sharing.
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  Qingyunlou Grilled Meat

  Qingyunlou's grilling method uses fresh beef and mutton, sliced and grilled on a hot plate with onions and green peppers. Minimal seasoning highlights the natural flavors and aroma from grilling.
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  Stir-fried Pork Tenderloin

  Crispy pork tenderloin is a Chinese dish made with pork tenderloin slices coated in egg white and starch, then quickly fried in oil. It's stir-fried with a sauce of sugar, vinegar, soy sauce, and cooking wine, resulting in a tender, golden-brown texture.
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  Signature Crispy Meatballs

  Signature crispy meatballs made from pork or beef mince mixed with starch, egg, scallions, ginger, and garlic, shaped into balls and deep-fried until golden and crunchy. Crispy outside, tender and juicy inside.
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  Ink Cloud Yam

  Ink Cloud Mountain Yam is a dish featuring mountain yam as the main ingredient. Sliced yam is blanched and mixed with ink-like sauce made from black sesame and food coloring, creating a striking black-and-white effect. It's often served with clear soup or broth to enhance its light, cloud-like texture.
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  Yimeng Mountain Free-Range Chicken Stir-Fry

  Yimeng Mountain stir-fried free-range chicken is a dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces and stir-fried with scallions, ginger, garlic, and seasonings to maintain its tender texture.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stewed Fresh Shrimp and Clams in Clay Pot

  A seafood dish featuring fresh shrimp and clams stewed in a clay pot with garlic, ginger, and seasonings, resulting in a rich, savory flavor.
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  Classic Nine-Turn Intestines

  Nine-turn intestine is a dish made primarily from pork intestines, processed through multiple steps including boiling, blanching, braising, and frying to achieve a soft yet elastic texture. It's seasoned with soy sauce, sugar, vinegar, cooking wine, star anise, cinnamon, and other spices for rich, layered flavors.
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  Old Beijing Sour Milk

  Old Beijing sour milk is a traditional dairy product made by fermenting milk, with a tangy and thick texture. It is usually sweetened slightly with sugar and is a common drink in Beijing.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Sour Radish Stir-Fried Glass Noodles

  Suanluobo stir-fried vermicelli is a dish made primarily with sour radish and vermicelli. Soak the vermicelli beforehand, slice the sour radish. Heat oil in a pan, stir-fry the sour radish until fragrant, then add the vermicelli and season to taste.

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