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Tang Yao, Chang'an Small Restaurant · Shaan Cuisine (Wangfujing APM Store)

地方菜 · ⭐ 4.4

No. 138 Wangfujing Street, Beijing APM, 5th Floor, Unit 531 (next to Lao Wang Hot Pot Cuisine)

Dishes

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  A Horse's Red Dust, the Concubine Smiles

  A single horse gallops with red dust, the imperial concubine smiles—this dish features fresh lychees as the main ingredient, adorned with a delicate sugar coating. The lychees are peeled and pitted, gently mixed with a specially prepared osmanthus honey sauce, then individually coated in a thin layer of sugar to reveal an enticing color. Finally, it is presented with refined plating that highlights the freshness and unique flavor of the lychees.
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  Yao Jin's Gourd Chicken

  Yao Jin Hu Lu Chicken is a dish made with a whole chicken that is marinated and then deep-fried until golden and crispy. Its distinctive feature is the chicken's shape resembling a gourd, with a golden color, crispy exterior, and tender interior, served with a specially prepared sauce for a unique flavor.
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  Taizong One-Bite Delight

  Tai Zong Yi Kou Xiang is made with selected pork, finely diced and marinated to perfection. It is stir-fried with spices and a secret sauce, resulting in a bright red color and tender, juicy meat.
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  Empress Glutinous Rice Wine Ice Dessert

  Empress glutinous rice wine ice jelly is a cold dish made with ice jelly and sweet fermented rice wine. The ice jelly, derived from plant starch, offers a smooth texture, while the rice wine adds a subtle sweetness and fermented aroma. Common additions include brown sugar syrup, crushed peanuts, and raisins to enhance flavor complexity.
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  Imperial Eight Treasures Steamed Cake

  Palace Eight Treasures Steamed Cake is a traditional Chinese dessert made from eight premium ingredients: glutinous rice, red dates, goji berries, lotus seeds, longan, peanuts, walnuts, and ginkgo nuts. Carefully proportioned and steamed to perfection, it boasts an appealing color, soft and sticky texture, sweet flavor, and distinct layers.
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  Imperial-Inscribed Oil-Poured Biangbiang Noodles

  Yu Ti You Po Biang Biang Noodles are made primarily with wide noodles, chili powder, garlic, and green onions. The cooking process involves removing the cooked noodles from the pot, adding seasonings, and then pouring hot oil over them to release a rich aroma.
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  Wu Meiniang Cold Noodles

  Wu Meiniang cold noodles are made from high-quality flour, served with shredded cucumber, bean sprouts, and shredded carrots. They are dressed with a sauce made from vinegar, soy sauce, chili oil, garlic water, and sesame paste, then mixed and enjoyed.
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  Tongguan Meat Sandwich

  Tongguan meat stuffed mantou is made by chopping tenderly stewed pork and placing it into a crispy baoji mantou, accompanied by辅料 such as green pepper and coriander. The main ingredients are pork, flour, and seasonings.
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  Qin Qiong Tofu Skin with Beef Tripe

  Qin Qiong tofu skin and beef tripe hot pot is a dish primarily made with tofu skin and beef tripe. The tofu skin is cut into strips and quickly blanched in boiling broth together with the beef tripe. The beef tripe must be thoroughly cleaned and blanched to remove any odor, while the tofu skin should retain its soft and chewy texture. It can be enjoyed with dipping sauces such as garlic paste, cilantro, and chili oil.
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  Luocheng Spicy Black Bass Slices

  Luocheng's oil-poured black fish slices is a dish featuring black fish slices marinated with seasonings, blanched, then topped with hot oil to enhance aroma. Garnished with scallion threads, ginger丝, and garlic, it enhances flavor.
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  Chang'an Lamb Soup with Flatbread

  Chang'an lamb soup with bone broth, noodles, and crumbled flatbread, seasoned with green onions and coriander. Main ingredients: lamb, flour, sheep bones, and side vegetables.
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  Golden Crab Flower Hot Pot

  Golden Chrysanthemum Hot Pot features fresh fish slices or shrimp, rolled into chrysanthemum shapes with petals, tofu, and vegetables, simmered in clear broth. Served with chrysanthemum petals for visual appeal.

Reviews

• boundless_sesame
  My friend and I were wandering around after some shopping and stumbled on this super unique spot. The decor is gorgeous — red lanterns hanging everywhere, wooden tables and chairs, the whole vibe honestly feels like you got teleported back to the old Tang dynasty. We ordered the crispy stuffed chicken and wow, the skin was perfectly crunchy and the meat inside was so juicy and tender, really delicious. Then we got the spicy sour noodles and they were amazing — nice and tangy with a kick, the noodles had great texture and the broth was super rich. Service was great too, the staff actually told us the story behind the dishes which was a really cool touch. The whole place is super photogenic, great for pictures. Honestly felt really comfortable and relaxed the whole time, would definitely come back.