Wangfujing Branch of Hehe Valley Restaurant
小吃快餐 · ⭐ 3.9
B1 Floor, North Building, Department Store No. 255 Wangfujing Street
Dishes
Chicken and Beef Rice BowlDouble meat rice with chicken and beef, using chicken breast or thigh and beef brisket or tenderloin. Marinated and stir-fried separately, served over rice with soy sauce, wine, ginger, garlic, and optional vegetables like green pepper and onion.
Taiwanese Braised Pork RiceTaiwanese braised pork rice features fatty pork belly that becomes tender and juicy after braising. The rich, savory sauce is made from soy sauce, sugar, cooking wine, and other seasonings. During cooking, the braised pork and rice are steamed together, allowing the rice to fully absorb the flavorful sauce, resulting in an appealing color and taste.
Curry Beef Cutlet Rice BowlCurry beef cutlet rice is primarily made with beef brisket and pork cutlets. The beef brisket is diced and stewed together with onions, carrots, and other vegetables, then seasoned with curry powder or curry paste. The pork cutlet is marinated and pan-fried until crispy on the outside and tender on the inside. Rice is served as the base, with the stewed curry beef and pan-fried pork cutlet neatly arranged on top, drizzled with a little sauce.
Curry Beef RiceCurry beef rice is a rice dish primarily made with beef and curry. Tender, flavorful beef is mixed with rich, aromatic curry sauce and poured over steaming hot rice, creating an enticing golden-yellow color.
Kung Pao Chicken with Sauce Chicken RiceKung Pao Chicken and Secret Sauce Chicken Cutlet Rice Bowl, featuring tender chicken breast cooked into two distinct dishes: Kung Pao Chicken with a spicy and slightly numbing flavor, paired with peanuts and dried chilies for a rich texture; and Secret Sauce Chicken Cutlet marinated in a special sauce and grilled to golden crispiness. Both are served over soft, fluffy rice, creating a delicious and satisfying rice bowl dish.
Kung Pao Chicken RiceKung Pao Chicken Rice is a Chinese rice dish featuring diced chicken, peanuts, and rice as its main ingredients. The chicken pieces are marinated and stir-fried until flavorful, then combined with crunchy peanuts and a specially prepared Kung Pao sauce, finally poured over steaming hot rice to create an appealing color and aroma.
Dry-Braised Fish RiceDry-burned boiled fish rice features fresh fish as the main ingredient, paired with bean sprouts and green vegetables. The fish slices are marinated with seasonings, then cooked, and subsequently stir-fried with aromatic ingredients such as fermented broad bean paste, chili peppers, and Sichuan peppercorns. Finally, the prepared fish and its sauce are poured over rice. The cooking process emphasizes precise heat control to ensure the fish meat remains tender and flavorful.
Spicy Braised Pork Meatballs RiceHot braised lion's head rice features pork meatballs simmered in a special sauce over rice. The meatballs are made with minced pork, scallions, ginger, egg white, and starch, shaped into balls, then slowly cooked in the sauce until flavorful. Served with rice and garnished with a few greens.
Secret-Recipe Chicken Rice BowlSpicy chicken cutlet rice features marinated breast meat, pan-seared to crispy outside and tender inside, served with rice and seasonal vegetables, drizzled with a special sauce.
Rich Soy MilkRich soy milk made from yellow beans, soaked, ground, filtered, and boiled. Soaked beans are blended with water, strained to remove pulp, then heated to a thick, smooth consistency. Enjoy plain or add sugar.
Golden Award Dongpo Rice BowlGolden Award Dongpo Rice Bowl features pork belly braised with soy sauce, sugar, and yellow wine until tender, served over rice with a rich sauce, often garnished with greens.
Golden Dongpo Pork RiceA premium dish featuring slow-cooked pork belly in a savory sauce, served over fragrant rice.
Dumpling Family FeastDumpling family feast features pork, shrimp, and vegetables in dumpling filling, cooked in chicken or clear broth. Includes egg skin, greens, ham, mushrooms for rich flavor and nutrition. Wrap filling in skins, boil, serve in soup bowl with toppings and broth, garnish with scallions or cilantro.