Beijing Royal Cuisine Museum (Yuxiandu)
Signature Dishes
Steamed Boneless Qiaozui Fish with Black Bean Sauce
The fish is incredibly delicate and completely boneless. The aroma of the fermented black bean sauce infuses every layer, making it exceptionally savoury and fresh.
Buddha Jumps Over the Wall
The sea cucumber is tender, the fish maw soft yet pleasantly chewy, and the tendon rich and springy. The pigeon egg is slow-braised until soft and flavourful, almost like fish maw in texture. The shiitake mushrooms are plump and juicy with a deep aroma. The broth is rich, savoury, and full of collagen.
Charcoal-Black Beef with Lotus Leaf Aroma
The slow-braised beef is deeply seasoned, meltingly soft, and lightly sweet with a lovely note of dried tangerine peel.
Pan-Seared Jumbo Shrimp with Basil and Chinese Yam
Crispy on the outside and tender inside, bursting with fragrance.
Key Information
No. 117, North Xisihuan Road, Haidian District, Beijing
Mon-Sun: 10:30-14:00, 17:00-21:00
010-88491680
Reserve a Table
Reservation Fee
Covers concierge booking support for hard-to-book restaurants, strong alternatives if needed, and dish-selection guidance