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Yihua Restaurant

北京菜 · ⭐ 4.1

Yunhe Dadi Road

Dishes

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  Beijing-style Stewed Tripe

  Beijing-style stewed pig intestines is a traditional Beijing dish primarily made with pork intestines. The intestines are processed through blanching, boiling, and slow stewing, then simmered with seasonings such as green onions, ginger, and garlic to achieve a soft, flavorful texture.
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  Beijing First-Class Crispy Lamb

  Jingcheng Yipin Su Yangrou is a dish featuring lamb as the main ingredient. Cubes of leg or flank meat are marinated, deep-fried until crispy outside and tender inside, then stewed with scallions, ginger, garlic, star anise, and bay leaves for rich flavor and soft texture.
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  Signature Crispy Prawn

  Signature Crispy Shrimp is made with fresh large shrimp, specially seasoned and deep-fried until golden and crispy. The crispy crust is crafted from a blend of spices and breadcrumbs, giving the shrimp a fragrant, crunchy exterior and rich texture.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Sheep Fat Tofu with Sesame

  羊油麻豆腐 is a dish made primarily from tofu, enhanced with mutton fat and sesame. The tofu is cut into cubes and pan-fried until lightly golden, then combined and cooked with sautéed mutton fat and sesame, allowing the tofu to absorb the rich aroma of the mutton fat while being coated in sesame seeds, resulting in a complex and satisfying texture.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Premium Stinky Mandarin Fish

  Golden Grade Stinky Mandarin Fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is salted and seasoned for several days to develop its unique flavor, then pan-fried or braised with ginger, garlic, and scallions for a rich taste.
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  Bullhead Fish Head

  Bàowáng fish head is a dish featuring a large fish head, typically from bighead carp or silver carp, seasoned with ginger, scallions, and garlic, then stewed or braised. The fish head is first pan-fried until slightly golden, then simmered slowly with broth, soy sauce, and cooking wine to create tender meat and rich soup.
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  Bullfish Head with Pancakes

  Bullfish Head with Pancakes is a Chinese dish made with a large fish head and pancakes. The fish head is fried and stewed with seasonings, offering a tender texture, while the pancakes serve as a side that can be dipped in the broth.
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  Fresh Fruit Mustard Shrimp Balls

  Fresh fruit mustard shrimp balls made with fresh shrimp, diced fruits like mango, apple, or pineapple, and a touch of mustard sauce. Shrimp is blanched for tenderness, fruits add sweetness, and mustard brings a mild heat—refreshing and appetizing.

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