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Jinghua Lou Food Hall (Olympic Village Branch)

北京菜 · ⭐ 4.8

Room 202, Floor 2, Building 111, Huizhong North Neighborhood

Dishes

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  Beijing-style Dry-braised Yellow Croaker

  Beijing-style dry-braised large yellow croaker with fresh fish marinated, pan-fried until golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until flavorful and slightly caramelized.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Dried Fruit Medley

  Fuzi Gan is a sweet dish made primarily from various dried fruits such as apples, pears, red dates, hawthorn, and raisins. The fruits are cut into pieces and cooked with sugar or honey until soft and thickened into a jam-like consistency.
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  Stir-Fried Double Crisp

  Oil-blasted Double Crisp is a traditional Chinese dish featuring pork stomach and chicken gizzard as main ingredients. The preparation involves slicing the pork stomach and chicken gizzard thinly, then quickly stir-frying them in hot oil to preserve their tender texture, while adding just the right amount of seasonings for flavor.
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  Braised Lamb

  Stewed mutton is a dish made primarily with mutton, blanched and then simmered with scallions, ginger, star anise, and other spices. Soy sauce and cooking wine are added, and it's slowly braised until the meat is tender and the sauce thickened.
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  Rose Cake

  Rose cake is a traditional pastry made with rose petals as the filling, featuring a crispy outer crust and a sweet, fragrant interior. To prepare it, fresh rose petals are mixed with sugar and other seasonings to create the filling, which is then wrapped in dough and baked.
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  Rose Flower Cake

  Rose flower cake is a traditional snack made primarily from fresh rose petals, flour, and granulated sugar. The rose petals are washed, mixed with sugar and marinated to serve as the filling. Flour and water are combined to form dough, which is rolled into thin sheets, filled with the rose mixture, and baked until golden and crispy.
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  Braised Meatballs in Clay Pot

  Stewed pork meatballs in clay pot, made by mixing minced pork with scallions, ginger, egg, and starch, then simmered slowly in water or broth. Tender meatballs with rich, savory soup.
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  Stir-fried Cuttlefish Heads with Mustard Greens

  Yuan爆 Zhe Tou is a dish primarily made with zhe head and辅料 (side ingredient) of coriander. After cleaning, the zhe head is stir-fried together with coriander, preserving its original flavor and freshness, resulting in a tender texture and rich aroma.
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  Crab Roe Phoenix Chicken Slices

  Crab Roe Phoenix Chicken Slices is a dish made primarily from chicken breast, sliced thinly and marinated with egg white and starch, then stir-fried together with crab roe. The chicken slices are tender and smooth, while the crab roe adds a rich, fragrant flavor, creating a complex and satisfying texture.
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  Sauce-Braised Pork Cubes

  Sweet and sour pork is a dish made primarily from diced pork, stir-fried with various sauces. The pork cubes are carefully cut and mixed with a specially prepared sauce, then quickly stir-fried to achieve an appealing color and rich aroma.
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  Peanut Sauce Beef Tripe

  Sesame sauce pig kidney slices is a cold dish featuring pig kidneys blanched, sliced, and mixed with sesame paste, garlic, soy sauce, vinegar, and chili oil. Crisp texture with rich flavor.

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