Hua Jia Yi Yuan (Total Store)
北京菜 · ⭐ 4.6
No. 235 Dongzhimen Inner Street (150 meters east of Exit B, Beixinqiao Station, Line 5)
Dishes
Beijing Eight DelicaciesJing 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.
Eight Banner Lamb RibsEight 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.
Baba's Big Stir-Fried PorkBaba'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.
Baba's Meat PieBaba'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.
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.
Yiyuan Wangba ChickenYiyuan 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.
New-style MaoxuewangA 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.
Premium Huangfen Tofu with SeafoodPremium Huangfen Fo Tiao Qiang features premium ingredients like abalone, sea cucumber, shark fin, fish maw, scallop, chicken, and pig trotters, slowly stewed for hours. Ingredients are soaked, then simmered in clay pot with broth, yellow wine, and seasonings to blend flavors.
Flower Family Bok ChoyHua 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.
Yongzheng Roast DuckYongzheng Roast Duck is made from tender Peking duck, marinated and then roasted in a special oven. Before roasting, the duck is seasoned with a unique blend of spices to infuse flavor, then hung in the oven and slowly roasted over fruitwood charcoal, resulting in crispy skin and tender meat. After roasting, it is sliced and served on a plate, typically accompanied by lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping and eating.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.