Yuhuatai Restaurant

Yuhuatai Restaurant is a time-honored restaurant offering Jiangsu Huaiyang food in Beijing. It was set up in early 1921 in Bamiancao, Wangfujingbeikou, and moved finally to Yuzhongxili, Madian, Xicheng District.

  The Huaiyang chefs from Yuhuatai Restaurant were put in important positions, some in Beijing Hotel and the State Council to serve the premier and the marshals, some worked as private chef of Mr. Mei Lanfang. Nowadays Yuhuatai Restaurant carries on its tradition, and is featured with dishes of fish, shrimp and crab. The foods made by this restaurant have well-chosen materials, focus on the main material and degree of heating, are delicately cooked, and have different cooking methods in all four seasons. In 1990, Yuhuatai Restaurant created the All Eel Banquet with 33 hot dishes including Sautéed Eel and Litchi, Sautéed Eel and Hot Pepper, etc. the chef was the Huaiyang food master Zhang Fuzhi.

  Featured dishes: Braised Shredded Chicken with Ham and Dried Bean Curd, Sautéed Eel Tail, Deep-Fried Fish in Sweet and Sour Sauce, Sautéed Abalone with Chicken and Asparagus, Fried Pigeon Egg with Walnut, Fried Spawn, Braised Chicken with Eight Treasures, Braised Crucian, Braised Shark’s Fin with Crab Roe; Flower snacks: Huaiyang Steamed Dumpling, Steamed Dumpling of Glutinous Rice, Yangzhou Pot Noodle