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Beijing Fangheng Holiday Hotel Jumai Xuan Chinese Restaurant (Wangjing Branch)

家常菜 · ⭐ 4.8

Hotel Fangheng Holiday, No. 3 Building, Courtyard No. 6 Futong East Street

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Taojiao Vegetarian Stew

  Puto Peach Gelatin Stew features peach gelatin with lotus seeds, silver ear fungus, and red dates, simmered slowly in vegetarian broth. Clear in color, soft and smooth in texture.
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  Boiling Fragrant Sichuan Fish

  Boiling Fragrant Spicy Fish is a dish featuring fresh fish and vegetables like bean sprouts, cabbage, and lettuce. It's cooked with oil, doubanjiang, chili, and Sichuan peppercorns, then simmered and served with tender fish and crisp vegetables.
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  Amber Almonds with Crystal Tomatoes

  This dish features walnuts and tomatoes as main ingredients. Walnuts are fried until golden and crispy, while peeled tomatoes are diced and mixed with the walnuts. Sugar, vinegar, and a pinch of salt are added for a balanced sweet-sour flavor.
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  Steamed Guangdong Tender Cabbage

  Steamed Guangdong Tender Cabbage is a Cantonese dish made with fresh Guangdong tender cabbage, quickly blanched in boiling water. It has a fresh and tender texture, preserving the original flavor and nutrition of the ingredients.
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  Stir-Fried Beef with Sauce

  A dish of stir-fried beef made with fresh yellow beef, onions, green peppers, and other ingredients, quickly cooked to retain tenderness and freshness.
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  Blueberry Cream Yam

  Blueberry cream yam is a dish featuring yam as the main ingredient, combined with blueberry sauce and cream. The steamed yam is mashed, mixed with cream, then topped with blueberry sauce or blended with fresh blueberries for a layered texture.
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  Spicy Chongqing Blood Duck Hot Pot

  Spicy Chongqing-style Mao Xue Wang made with duck blood, bean sprouts, luncheon meat, tripe, and intestines, stir-fried with chili, Sichuan pepper, and doubanjiang. Ingredients are blanched first, then simmered with the seasoned base, finished with scallions and cilantro.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Fragrant Durian Pastry

  Fragrant durian puff is made with fresh durian flesh wrapped in flaky pastry, featuring a golden crispy crust and rich durian filling.
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  Fresh Fruit Kung Pao Black Tiger Shrimp

  Fresh fruit Kung Pao Black Tiger Shrimp features fresh black tiger shrimp with pineapple, cucumber, and carrot, stir-fried in a spicy Kung Pao sauce made from soy sauce, vinegar, sugar, chili, garlic, and ginger. The shrimp is blanched or pan-seared and tossed with vegetables, then finished with a thickened sauce for vibrant color and rich flavor.

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