Yi Hai Ren Jia (Kangding Jie Dian)
家常菜 · ⭐ 4.7
No. 18, Kangding Street, Beijing Economic-Technological Development Area, Taihu Town; No. 11 Building, Units 5, 6, and 7
Dishes
Yi Hai Big NoodlesYihai Da Lapian is a cold dish made primarily with wide rice noodles. The noodles are boiled, then rinsed in cold water to make them smooth and elastic, then mixed with shredded cucumber, carrot, bean sprouts, and seasoned sauce.
Yihai Stewed TofuYihai stewed tofu is a dish featuring soft tofu with seafood (like shrimp, squid) and vegetables (such as greens, carrots), simmered together. Tofu is blanched to remove odor, then cooked with seafood and vegetables in broth or water over low heat until flavors blend.
Qian Dao Lake Fish Head with FlatbreadQianshan Lake Fish Head with Flatbread is a dish featuring large fish heads from Qianshan Lake as the main ingredient. The fish head is cut into pieces and stewed together with辅料 such as ginger slices and green onion segments, along with seasonings like soy sauce and cooking wine. It is slowly simmered until the broth becomes rich and flavorful. Then, baked flatbread is immersed in the soup, allowing it to absorb the delicious fish flavor and creating a unique taste.
Kung Pao ChickenKung 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.
Seafood Mǎoxiě WàngSeafood 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.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Fish Head with PancakeFish head with flatbread is a dish featuring fish head, typically from bighead carp or silver carp, stir-fried or stewed with seasonings, served with flatbread or steamed bun slices soaked in the flavorful broth.
Gan Flavor Stone Pot Chicken FeetGan Flavor Stone Pot Chicken Feet is a dish made with chicken feet and spices such as chili and Sichuan pepper, cooked in a stone pot. It has a fragrant and slightly spicy taste with strong regional characteristics.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Sizzling Shredded CabbageA dish featuring cabbage torn by hand and quickly stir-fried on a hot iron plate, seasoned with garlic and chili to retain its crisp texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Leek DumplingsScallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.