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He Xing Lou • Yu Shen Zhui Zi Wang (Yue Liang He Dian)

北京菜 · ⭐ 4.6

No. 18 Hebin Road, Moon River, Xinhua Subdistrict

Dishes

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  State Banquet Old Oil Pancake (6)

  National banquet old oil cake made from flour, water, and edible oil. Dough is kneaded, divided into small portions, rolled into thin rounds, and deep-fried until golden and crispy. Crispy outside, soft inside, with traditional Chinese pastry characteristics.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Imperial Pork Knuckle King

  Imperial Pork Shank King features pork shank as the main ingredient, prepared through blanching, caramelizing sugar, and slow stewing. The shank is marinated, then gently stewed until tender, resulting in rich, flavorful meat and glossy sauce with a bright red color and deep taste.
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  Signature Oil Cake

  Signature oil cakes are made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, brushed with oil, folded, flattened again, then fried in hot oil until golden brown on both sides. Crispy outside, soft inside.
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  Signature Hu Lu Si

  Signature Hu Lu Si is a dish featuring hu lu si as the main ingredient, typically stir-fried with garlic, green and red peppers, and seasonings. It emphasizes quick cooking to retain the crisp texture of the vegetable.
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  Stone Pot Yongning Tofu

  Stoneware Yongning tofu is a dish made with soft tofu, minced meat, and vegetables, cooked in a stone pot. The tofu develops a slightly crispy surface while staying tender inside, absorbing the savory flavors of the meat and vegetables.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Duo Ye Sour Radish Fish

  Duo Ye Sour Radish Fish is a Sichuan dish made with fresh fish meat and sour radish, ginger, garlic, and other seasonings. The fish is tender, and the sour radish is crisp, offering a rich and layered flavor.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.
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  Crispy Eel Roll Wraps

  Crispy eel rolls are made with eel as the main ingredient. After marinating, the eel is coated in starch or batter and deep-fried until the exterior becomes crispy. The fried eel strips are then rolled into pan-fried thin pancakes and served with a sauce.
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  Bread Temptation

  Bread Temptation is a creative dessert featuring toast bread as its main ingredient. First, the toast is cut into cubes and baked until golden and crispy. Then, a hollow is created in the center and filled with vanilla ice cream. Finally, it is drizzled with chocolate or caramel sauce and served with fresh fruit cubes.

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