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Shanhe Hui (Yonghe Palace Branch)

特色菜 · ⭐ 4.9

Room 210, 2nd Floor, No. 101 Jiaodaokou East Street

Dishes

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  Beef Meatballs

  A Chinese dish made with fresh beef mixed with scallions, ginger, egg white, and starch, shaped into balls and cooked by boiling or steaming for a tender, savory flavor.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  宫保大明虾皇

  宫保大明虾皇是一道经典川式海鲜菜肴，选用新鲜大虾为主料，配以干辣椒、花椒、葱段、花生米等。制作时先将大虾开背去线，裹薄浆炸至外酥内嫩，再用宫保汁（由醋、糖、酱油等调制）快速翻炒收汁。成品色泽红亮，虾肉弹牙鲜美，口感层次丰富，兼具麻辣酸甜的经典宫保风味，香气浓郁诱人。
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  Signature Golden Hook Shark's Fin

  Signature Golden Hook Shark Fin features shark fin as the main ingredient, paired with ham, chicken, and dried mushrooms, prepared through soaking and stewing. The shark fin is tender, while the accompaniments are richly aromatic, offering a complex flavor profile.
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  Spring Water Matsutake Soup

  Spring water porcini soup is made with fresh porcini mushrooms and clear mountain spring water, carefully simmered to perfection. The aroma of the porcini blends perfectly with the sweet clarity of the spring water, resulting in a clear broth with a rich, full-bodied flavor.
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  Stewed Old Pigeon with Bamboo Shoots

  A nourishing soup made with old pigeon and bamboo fungus, slowly stewed to tenderize the meat and enrich the broth.
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  Stone Moss Chicken Stew with Fish Maw

  Stone olive stewed chicken with fish maw is a dish featuring stone olive, free-range chicken, and fish maw. Chicken is cut into pieces, cooked with rehydrated fish maw and stone olive in water over low heat until tender and the broth thickens.
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  Foshou Quanzhen Pin Fo Tiao Qiang

  Foshou Quanzhen Pin Fo Tiao Qiang is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, and ham. Layered in a clay pot with broth and seasonings, it's slowly stewed for hours to blend flavors.
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  老汤酱牛肉

  Old broth braised beef is a dish made primarily with beef, slow-cooked in an aged broth and then marinated with various spices and sauces. During preparation, the beef absorbs the essence of the broth through prolonged simmering, resulting in a richly savory flavor and tender meat texture.
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  Donkey-hide gelatin with scallion-braised sea cucumber

  Soft-shelled sea cucumber with Zhangqiu scallions, soaked sea cucumbers stir-fried with scallion segments, seasoned with broth, soy sauce, and cooking wine, finished with a thickened sauce. Donkey-hide gelatin added at the end for nourishing properties.
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  Donkey-hide gelatin with scallion-braised sea cucumber

  Ejiao Zhangqiu scallion-braised sea cucumber features sea cucumber as the main ingredient, simmered with Zhangqiu scallions and Ejiao. Soak the sea cucumber beforehand, cut scallions into segments, then braise together with broth, soy sauce, and cooking wine. Finally add Ejiao for enhanced nourishment.

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