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Huixiang Tianxia · Bao Gui Zi (Beiqing Lu Dian)

湘菜 · ⭐ 4.5

Ground-floor commercial unit, Youyijia Garden Zhongli (opposite Xianshenghui Supermarket, 50 meters south of the south gate of Beijing City University)

Dishes

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  Big Lake Fish Head with Fried Dough Sticks

  Big Lake Fish Head with Fried Dough Sticks is a Chinese dish made with fish head from a large lake, paired with fried dough sticks. The fish head is stewed or pan-fried, offering a tender texture, while the fried dough sticks are crispy and soft inside, enhancing the flavor when eaten together.
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  Anhua Black Tea

  Anhua Black Tea is a fermented dark tea from Anhua, Hunan, made from mature leaves through processes like steaming, rolling, pile fermentation, and drying, offering a rich, aged aroma and smooth taste.
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  Hui-style Stinky Mandarin Fish

  Huizhou-style stinky mandarin fish uses fresh mandarin fish, fermented to develop a unique aroma, then pan-fried until crispy and simmered with seasonings. Skillful control of heat and seasoning ensures tender meat and distinctive flavor.
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  Handmade Taizhou Tofu

  A traditional dish made from fresh soybeans, hand-pressed into soft and delicate tofu, often served with a savory sauce or broth.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Stewed Bamboo Shoots in Oil

  Oil-braised smoked bamboo shoots is a dish featuring fresh bamboo shoots as the main ingredient. After blanching to remove bitterness, the shoots are stir-fried with葱姜蒜, then simmered in water or broth until tender and flavorful, finishing with a glossy glaze. Proper heat control ensures soft texture and rich flavor absorption.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Tea Oil Beef Stir-Fry

  Tea oil beef features fresh yellow beef sliced and marinated, then stir-fried with tea oil to absorb its aroma while maintaining tenderness.
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  Mushroom Fragrant Pigeon Soup

  Mushroom Fragrant Pigeon Soup is made with pigeon meat and various mushrooms, cooked by stewing. The soup is clear, delicious, and has a rich mushroom aroma and the rich flavor of pigeon meat.
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  Ask Guest to Kill Chicken

  Questioner's chicken is a dish made from live chickens, cleaned and cooked in water with ginger and scallions. The meat can be eaten plain or with dipping sauce.
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  Yangque Lake Chili Stir-Fried Native Pig

  Yangque Lake Chili Stir-Fried Native Pig is a dish made with native pig from Yangque Lake, stir-fried with chili and other seasonings. The meat is tender and the taste is spicy and fragrant, highlighting local characteristics.
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  Yangque Lake Chili Stir-Fried Wild Boar Pork

  Yangque Lake chili stir-fried wild boar pork is a dish made primarily with fresh wild boar pork and Yangque Lake chili peppers. The wild boar pork is sliced and stir-fried together with the chilies, preserving the original flavors of the ingredients. The cooking process typically involves minimal oil and seasonings for simple preparation.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.

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