Hui Feng Tang Restaurant (North Wa Road Branch)
家常菜 · ⭐ 4.0
Room 1, Beijing Ruyi Business Hotel, No. 17 Beiwang Road West Lane
Dishes
Nine-Turned IntestinesNine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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.
Crispy Fried MeatballsDry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
Huifeng Scallion-Braised Sea CucumberHuiFeng葱烧海参 features sea cucumber and scallions, simmered slowly with broth, soy sauce, and cooking wine after the sea cucumber is rehydrated.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Braised Pig's Foot TipsBraised pig trotter tips is a dish featuring pig trotter tips as the main ingredient, blanched and then stewed or braised with seasonings until tender and flavorful. Commonly includes葱,姜,蒜, soy sauce, and cooking wine, slowly cooked until the sauce thickens.
Stewed Sea Urchin Egg SoupStewed monkfish roe soup is made primarily with monkfish roe, combined with辅料 such as egg white, ham, and dried mushrooms. It is prepared through steps including blanching, simmering, and thickening with a starch slurry. The monkfish roe must be cleaned beforehand and then slowly stewed in a rich broth along with other ingredients. Finally, egg white is added to form delicate threads, resulting in a smooth and richly textured soup.
Premium Roast DuckPremium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
Stir-fried Three Whites in Fermented SauceZao Liu San Bai is a traditional dish made primarily with fish slices, chicken breast slices, and bamboo shoot slices. To prepare it, the three main ingredients are sliced thinly, then marinated with fermented rice wine brine for a short time. Next, they are quickly stir-fried in hot oil to retain their tenderness, and finally, a specially prepared fermented rice wine sauce is poured over them to enhance the unique flavor.
Sauced Fish SlicesStir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
Old Beijing Roast LambOld Beijing roasted mutton is a traditional Beijing dish, primarily made with mutton. The preparation involves cutting the mutton into pieces, marinating it with a special seasoning, and then roasting it until golden and crispy.
Fish Head with FlatbreadFish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.