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Jiahuo Yi Pin (Xinchin Li Ji Xian Jiang Dian)

小吃快餐 · ⭐ 3.8

B1-029, Basement Level, No. 12 Jiuxianqiao Road

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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  Kung Fu Eight Treasure Porridge

  Gongfu Eight Treasure Porridge is made by slow-cooking glutinous rice, red beans, green beans, peanuts, lotus seeds, red dates, longan, and coix seed with rock sugar to create a rich, thick porridge.
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  Dried Scallop Shrimp Crab Clay Pot Rice Porridge

  Dry scallop shrimp crab clay pot rice porridge made with rice base, dry scallops, shrimp, and crab meat simmered together. Slow-cooked in a clay pot for soft rice and rich seafood flavor.
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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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  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 Summer Lotus Green Mung Bean Ice Porridge

  Special summer lotus bean ice porridge made with mung beans, cooled after cooking and served with ice or chilled for a refreshing taste. Sugar is added for flavor, and some versions include glutinous rice or lotus seeds for thickness and richness.
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  Tomato Stewed Beef Brisket

  Beef brisket stewed with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves simmering the beef brisket until tender, then adding tomato chunks to slowly stew, allowing the sweet and sour juice of the tomatoes to fully penetrate the beef. Finally, it is seasoned and reduced to thicken the sauce.
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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 crispy pancake

  Old Beijing Hu Ta Zi is a traditional Beijing dish made primarily from tender zucchini, eggs, and flour. The preparation involves shredding the zucchini into fine strands, mixing it with salt, eggs, and flour to form a batter, then frying it in a flat pan until both sides are golden brown.
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  Golden Soup Steamed Tofu with Pork

  Golden soup braised tofu with cured pork, made by simmering tofu cubes and dried cured pork in a golden broth typically made from tomatoes or soybean sprouts.
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  Silky Egg Custard

  Silky egg custard is a dish made primarily from eggs, mixed with water or broth, then steamed. Beat the eggs, add water or broth, strain to remove bubbles, pour into a container, and steam over medium heat until set and smooth.
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  Roasted Chicken Wings

  Grilled chicken wings made with chicken drumettes, marinated and baked until golden and crispy. Common marinade includes soy sauce, garlic, ginger, and cooking wine for flavor.

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