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Hua Jia Yi Yuan (Si Jiqing Branch)

北京菜 · ⭐ 4.8

No. 51 Kunming Lake South Road, Building F, Unit 20

Dishes

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  Beijing Eight Delicacies

  Jing Ba Jian is a traditional Beijing pastry made primarily from flour, sugar, oil, and various fillings such as red bean paste, jujube paste, walnuts, and sesame. The dough is rolled into sheets, filled with the chosen ingredients, shaped into different forms, and then baked or steamed. The finished product is delicately shaped and has a soft, flaky texture.
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  Eight Banner Lamb Ribs

  Eight Banner Lamb Ribs is a dish featuring lamb ribs as the main ingredient, typically fresh rib cuts marinated and then grilled or pan-fried. Common marinades include soy sauce, cooking wine, ginger slices, and garlic, enhancing flavor. The finished dish has a golden color, tender meat, and rich aromatic spices.
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  Baba's Big Stir-Fried Pork

  Baba's Big Stir-Fried Pork is a home-style dish primarily made with pork belly, usually stir-fried together with vegetables such as green peppers and onions. To prepare, slice or cut the pork belly into pieces, then fry it to render the fat. Add seasonings and vegetables, quickly stir-frying until fully cooked.
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  Baba's Meat Pie

  Baba's meat pie is a type of dough-based dish made primarily with pork. The pork is minced and mixed with seasonings such as scallions and ginger, then wrapped in dough, sealed by pinching, and either pan-fried or steamed. The finished product has a slightly crispy outer crust and a tender, juicy filling.
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  Bayi's Premium Caviar Duck

  Premium duck meat is marinated and cooked with caviar, using a special technique to ensure tenderness and flavor infusion, while caviar adds a unique taste and texture.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Yiyuan Wangba Chicken

  Yiyuan Wangba Chicken is a cold dish made from a whole chicken, boiled and shredded. It's served with scallions, ginger, cilantro, and a special sauce of soy sauce, vinegar, sugar, garlic, and chili oil.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Qing Dynasty Roast Duck

  Qing Dynasty roasted duck uses premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Flower Family Bok Choy

  Hua Family Cabbage is a dish primarily made with napa cabbage. Typically, the cabbage is cut into segments and stir-fried together with pork slices and garlic cloves. It is seasoned with an appropriate amount of soy sauce, salt, and a small amount of sugar, then cooked until the cabbage becomes soft and fully absorbs the flavors.

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