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Jiahua Yi Pin Zhou (Beijing West Railway Station North Square Henghua Mansion Store)

小吃快餐 · ⭐ 3.9

1st Floor, North Hengda Building, No. 120-2 Lianhuachi East Road, Taipingqiao Subdistrict

Dishes

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  Three-Flavor Steamed Dumplings

  Three-delight steamed dumplings feature pork, shrimp, and mushrooms in a seasoned filling, wrapped in thin dough and steamed. No extra water is added to maintain a dry, flavorful texture.
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  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
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  Beijing-style Braised Noodles with Green Beans

  Beijing-style flat bean stewed noodles is a traditional Beijing noodle dish, primarily made with flat beans and noodles. The noodles are first cooked, then simmered together with stir-fried flat beans and seasonings until fully flavored.
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  Princess Custard Bun

  Princess Milk Custard Bun is a Chinese pastry with a flour wrapper and milk custard filling. Made by fermenting dough, rolling it thin, wrapping it around a creamy filling of eggs, milk, sugar, and butter, then steaming until cooked. The outer skin is soft, and the inner filling is smooth and rich.
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  Jiahe Fresh Shrimp Dumplings

  Jiahe Fresh Shrimp Dumplings are made with fresh shrimp as the main ingredient, paired with premium flour for the dumpling wrappers. The wrappers are thin yet resilient, while the shrimp is tender and juicy, enhanced by a moderate amount of seasonings for added aroma. After steaming, they appear translucent and crystal-clear, offering a delicious and satisfying taste.
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  Lentil Stew Noodles

  Lentil stewed noodles is a home-style noodle dish made primarily with lentils and noodles. The noodles are first partially cooked, then simmered together with lentils and seasonings until fully tender and well-flavored, with the lentils becoming soft and tender.
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  Signature Century Egg and Pork Porridge

  Our signature century egg and pork congee is based on rice, enriched with chopped century eggs and marinated lean pork, slowly simmered until the rice grains are soft and the porridge thick and creamy. The century egg adds a distinctive flavor, while the pork boosts protein content, resulting in a smooth and satisfying texture.
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  Walnut Black Rice Porridge

  Walnut black rice porridge is a porridge made mainly with black rice and walnut kernels. Black rice is cooked until soft, then mixed with walnut kernels for a smooth and nutritious texture.
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  Beef Patty

  Beef patties are made primarily from tender beef, finely chopped and mixed with spices, then pressed into a patty shape. When cooked, the patties are pan-fried until golden brown on both sides, resulting in a juicy and flavorful texture with rich taste.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Vegetarian Three-Fresh Dumplings

  Vegetarian potstickers are made with a dough wrapper filled with a mixture of mushrooms, chives, and tofu. Shaped into half-moons, they're pan-fried until golden and crispy, then steamed with water until the filling is tender and juicy.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Silver Ear Mushroom and Pumpkin Porridge

  Silver ear fungus and pumpkin porridge is made by boiling pumpkin pieces, rehydrated silver ear fungus torn into small pieces, and rice together in water until the rice softens, the pumpkin melts, and the silver ear releases its gelatinous texture, forming a thick porridge.

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