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Tan Jia Cai Restaurant of Beijing

北京菜 · ⭐ 4.8

7th Floor, Building C, Beijing Hotel, No. 33, East Chang'an Avenue (near Wangfujing Street)

Dishes

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  First-Class Abalone

  First-class abalone stewed slowly with broth, ham, and chicken. Abalone must be soaked beforehand to maintain tenderness, resulting in rich broth and well-blended flavors.
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  Stewed Large Shrimp

  A dish of large shrimp stewed with aromatics and seasonings until the sauce thickens, resulting in tender, flavorful shrimp.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Stewed Large Shrimp

  Oil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
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  Clear Soup with Shark's Fin

  Clear soup with bird's nest is made primarily from bird's nest and clear broth, carefully prepared. The bird's nest must be soaked beforehand to swell, then stewed together with the clear broth until it becomes transparent and soft.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Chicken Noodle Bowl

  Chicken wing rice features marinated chicken wings grilled or fried, served over steamed rice with vegetables and a savory sauce. Garlic, ginger, and scallions may be added for extra flavor.
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  Hanlin Buddha Jumps Over the Wall

  Hanlin Buddha Jumps Over the Wall is a traditional Fujian dish made by stewing various precious ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, chicken, duck, pig trotters, and ham. Layered in a clay pot with broth and seasonings, it's slowly simmered for hours to blend flavors.
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  Hanlin Premium Lo Han Large Shrimp

  Hanlin Premium Lo Han Large Shrimp is a Chinese delicacy made with fresh large shrimp, special sauce, and various ingredients. The shrimp meat is tender, with a rich texture and delicious taste.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Mini Buddha's Delight

  Mini Buddha's Delight is an exquisite Chinese stew featuring abalone, sea cucumber, shark fin, fish maw, scallop, ham, chicken, and pig trotters. Layered in small bowls with broth and seasonings, it's steamed slowly for hours to blend flavors.
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  Fish Maw

  Fish maw is a dried product made from fish swim bladders, with the main ingredient being fish bladder. To prepare it, the swim bladders are cleaned and then air-dried or dried in a dryer to form semi-transparent thin sheets. Before cooking, it must be soaked in water to rehydrate. It is commonly used in soups or stir-fries.
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  Braised Shark Fin

  Huangfen Fish Maw is a dish featuring fish maw as the main ingredient, typically cooked with chicken, ham, and mushrooms using a slow stewing method. The fish maw is soaked beforehand and simmered gently with seasonings to fully absorb the flavors.

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