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Jing Xin Fa Hotel (Fengtai District Xin Fa Di Branch)

北京菜 · ⭐ 4.6

Opposite Shenongmen, Nanyuan West Road (200 meters west of Xinfadi Bridge)

Dishes

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  Jingxin Cold Mixed Vegetables

  Jingxin cold mixed vegetables feature fresh veggies like cucumber, carrot, and bean sprouts, seasoned with garlic, cilantro, and chili oil. Simply blanch or slice the vegetables and mix with seasonings.
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  Jingxin Stewed Tripe

  Jingxin Stewed Intestines is a dish featuring pig intestines as the main ingredient, cleaned and simmered with pig lungs and stomach. Seasoned with scallions, ginger, and cooking wine, it's slowly stewed until tender and flavorful, with a rich broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Lobster

  Boston lobster dish featuring boiled or steamed lobster meat, sautéed or mixed with butter, garlic, and onion; also used in lobster pasta or soup.
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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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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Stir-fried Tripe with Mustard Greens

  Shredded pig's stomach stir-fried with coriander is a dish primarily made with pig's stomach as the main ingredient and coriander as a辅料. The preparation involves boiling the pig's stomach until tender, slicing it into thin strips, then stir-frying it together with chopped coriander, and finally adding seasonings to quickly stir and mix evenly.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Crispy Eel Roll Wraps

  Crispy eel rolls are made with eel as the main ingredient. After marinating, the eel is coated in starch or batter and deep-fried until the exterior becomes crispy. The fried eel strips are then rolled into pan-fried thin pancakes and served with a sauce.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

Reviews

• Sam_1
  This place is super close to the subway, just a few minutes walk which is great after a long day of sightseeing. We got the signature Peking duck and omg the skin was so crispy and the meat just melted, plus the guy slicing it right at the table was honestly kinda mesmerizing to watch. They put these little dried osmanthus flowers on it too which sounds weird but added this really nice subtle floral smell. Also got the kung pao chicken (gong bao ji ding) which had that perfect sweet and spicy balance, seriously addictive, couldn't stop eating it. And the mao xue wang (basically a pork and duck blood stew) was packed with stuff, the duck blood and beef aorta were both done just right, super flavorful without being too heavy. The vibe inside is really cozy and the space feels way more open than most Beijing restaurants I've been to. Staff were friendly and stuff came out pretty fast too. Overall a really solid meal, would definitely come back.