"Gourmet" Stir-Fry in Beitou: Qiyuan Seafood’s Crispy-Outside-Soft-Inside Diced Beef

▲ Can stir-fry go gourmet? That’s the philosophy at Qiyuan Seafood. This diced beef features a refined texture and is a signature dish. (Photo by reporter Huang Kexiang)

Reported by Chen Ziying / Taipei

The common impression of stir-fry restaurants is that they are noisy and bustling places, but this one in Beitou offers a very different atmosphere. Qiyuan Seafood Restaurant’s official website states: “Stir-fry can also be gourmet!” This is the philosophy of founder Chef Chen. One of their signature dishes, diced beef, is made by cutting boneless beef short ribs into cubes. Not only is the presentation refined, but the texture is also exquisite—with a slightly charred exterior and tender interior—making it the restaurant’s standout dish.

Chef Chen became an apprentice at 18, ran a night market stall at 20, and later worked as a chef at a French restaurant. Ultimately, he discovered his deep connection to Taiwanese cuisine and wanted to offer his guests high-quality, refined dishes through his own restaurant. Restaurant manager Shen Yuxiang said: “Our specialty is diverse flavors—we serve not only Taiwanese cuisine but also Shanghai and Cantonese dishes. We also update our menu every one to two months based on customer preferences.”

 
 
▲ The menu features diverse and abundant dishes with a focus on refinement. (Photo by reporter Huang Kexiang)

The signature stir-fry dish, “diced beef,” uses American boneless beef short ribs to create a better texture. The meat is not marinated but cooked with precise heat control to achieve a slightly charred exterior and tender interior—it must never be overcooked, which would make it tough. The crispy-outside-soft-inside diced beef offers an exceptionally refined taste.

For cold dishes, the top recommendations are white shrimp spring rolls and “Songbai Changqing.” The “white shrimp spring rolls” use napa cabbage kept whole for extra crispness, chilled to maintain texture, paired with carefully selected fresh shrimp for a refreshing and sweet taste. The “Songbai Changqing” is made with Shandong cabbage, also chilled for crispness, then tossed with shredded scallions, garlic, chili, peanuts, fried tofu, and rice vinegar. Its mildly tangy and salty flavor makes it a perfect appetizer.

The braised pork is tender yet firm, with a fragrant aroma. The chef simmers it over low heat to retain its juiciness while maintaining a firm texture. (Photo by reporter Huang Kexiang)



▲ White shrimp spring rolls are the chef’s signature dish, offering a refreshing and sweet taste. (Photo by reporter Huang Kexiang)


▲ Qiyuan Seafood’s interior decor is also quite different from other stir-fry restaurants. (Photo by reporter Huang Kexiang)

[Qiyuan Seafood]
Address: No. 512, Daye Road, Beitou District, Taipei City
Phone: (02) 2891-1249
Business Hours: Weekdays 11:30–14:00, 17:30–21:30 (holiday hours start half an hour earlier)
Prices: White shrimp spring rolls 160 TWD, diced beef 250 TWD, Songbai Changqing 100 TWD

%Record your visit