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Jiahuo Yi Pin Zhou (Hongjunying Store)

小吃快餐 · ⭐ 4.2

Unit F2-61, 2nd Floor, No. 53, Hongjunying Village

Dishes

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  Beijing-style Braised Noodles with Green Beans

  Beijing-style flat bean stewed noodles is a traditional Beijing noodle dish, primarily made with flat beans and noodles. The noodles are first cooked, then simmered together with stir-fried flat beans and seasonings until fully flavored.
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  Jiahe Meat-filled Flatbread

  Jiahe Meat Sandwich is a traditional Chinese pastry featuring roasted flatbread stuffed with tender, well-seasoned pork that has been slowly stewed to perfection. The flatbread has a golden, crispy exterior and a soft interior, while the meat is juicy and flavorful.
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  Lentil Stew Noodles

  Lentil stewed noodles is a home-style noodle dish made primarily with lentils and noodles. The noodles are first partially cooked, then simmered together with lentils and seasonings until fully tender and well-flavored, with the lentils becoming soft and tender.
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  Handmade Chives and Egg Dumplings

  Handmade chive and egg dumplings made with fresh chives and eggs, mixed and seasoned, then wrapped in dumpling wrappers and boiled or pan-fried. Emphasis on flavor balance and texture.
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  Signature Century Egg and Pork Porridge

  Our signature century egg and pork congee is based on rice, enriched with chopped century eggs and marinated lean pork, slowly simmered until the rice grains are soft and the porridge thick and creamy. The century egg adds a distinctive flavor, while the pork boosts protein content, resulting in a smooth and satisfying texture.
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  Special Fried Pancake

  Special fried pancakes are a traditional Chinese dish made by mixing flour, eggs, and vegetables like chives or carrots into a batter, then pan-fried until golden brown on both sides. Simple to prepare, with a crispy exterior and tender interior.
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  Sugar-glazed Osmanthus Cake

  Sugar-glazed osmanthus cake is a traditional dessert made from glutinous rice flour, sugar, and osmanthus. Mix the rice flour with water to form a paste, add sugar for flavor, mix in dried osmanthus, pour into a mold, steam until cooked, then cool and cut into pieces.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Beijing-style Sugar-coated Haws Ice Porridge

  Old Beijing sugar-coated hawthorn ice porridge is a dessert blending tradition and innovation, featuring glutinous rice, red beans, hawthorn, rock sugar, and a touch of osmanthus. Cook rice into porridge, add boiled red beans and chopped hawthorn, sweeten with rock sugar, chill until set, then sprinkle with osmanthus before serving.
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  Labazhou

  Labazhou is a traditional festival food made by simmering a variety of grains and legumes. Common ingredients include rice, millet, glutinous rice, red beans, green beans, peanuts, lotus seeds, red dates, and longan. To prepare it, all ingredients are washed and placed in a pot with water, then cooked until soft and porridge-like. It is typically eaten on the eighth day of the twelfth lunar month.
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  Pickled Garlic with Black Moss

  Garlic and black fungus salad is a cold dish made with腊八蒜 (Laba garlic) and black wood ear mushrooms. The mushrooms are soaked and blanched, while Laba garlic is made by soaking garlic in rice vinegar on the eighth day of the twelfth lunar month, turning the cloves emerald green. Mix the prepared mushrooms with Laba garlic, add salt and sesame oil, then toss to serve.
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  Golden Wheat Flowing Sand Bun

  Golden wheat flow sand bun is a steamed pastry with wheat flour skin and filling made primarily from salted egg yolk and butter. The dough is rolled, filled, sealed, and steamed until soft with a flowing center.

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