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Yixin Hui Xiang Strait Sisters Tea Cuisine Hall (Beijing Station Branch)

粤菜 · ⭐ 3.5

Shop 2-8-18, First Span West of Waiting Room No. 8, Beijing Railway Station

Dishes

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  Oden

  Oden is a traditional Japanese snack made with various ingredients such as fish balls, meatballs, tofu, and more, all simmered in a specially prepared broth. The ingredients are skewered on bamboo sticks and slowly cooked in the broth until they absorb the rich flavors, resulting in a delicious and savory taste.
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  Taiwanese Braised Beef Noodles

  Taiwanese braised beef noodles feature beef or flank, onions, carrots, and ginger, slow-cooked with soy sauce, sugar, star anise, and cinnamon. Served with hand-pulled or machine-made wide noodles, topped with green onions or cilantro.
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  Pork Cutlet Curry Rice

  Pork cutlet curry rice features pork tenderloin as the main ingredient, marinated and pan-fried until golden brown, then simmered with vegetables such as onions and carrots. Curry paste or curry cubes are added for flavor, and the dish is served over rice. The preparation emphasizes the tenderness of the meat and the harmonious blend of curry aroma.
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  Passion Orange Orange

  Passion Orange is a drink made primarily from passion fruit and oranges. Extract the pulp from passion fruit, mix with freshly squeezed orange juice, add sugar or honey to taste, stir well, then serve chilled or over ice.
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  Passion Fruit and Kumquat

  Passion fruit and kumquat salad: Slice seedless kumquats, scoop passion fruit pulp, mix with sugar and a splash of lemon juice, chill, and serve.
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  Tomato Sauce Noodles

  Tomato sauce noodles are made by stir-frying noodles with tomato sauce or fresh tomatoes. Cook noodles first, then sauté tomatoes or sauce in oil, add water and seasonings to make a thick sauce, and finally mix it with the noodles.
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  Egg and Chives Dumplings

  Egg and chive dumplings are made primarily with eggs and chives. The eggs are stir-fried and mixed with finely chopped chives, then seasoned and blended to form the filling. The dough is made from flour and water, wrapped around the filling by pinching the edges closed, and then boiled or steamed until cooked through.

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