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Meijin Jiuya (Wugua Song Store)

北京菜 · ⭐ 4.9

No. 66 Yongding Road, Changfeng Holiday Hotel, 2nd Floor (near Yuquan Road)

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Shark's Fin and Fish Maw with Ginseng

  A premium Cantonese dish featuring shark's fin, fish maw, and ginseng simmered in rich broth for a delicate, nourishing flavor.
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  Miyazaki 5A Snowflake Wagyu Beef

  Miyazaki 5A Snowflake Wagyu Beef uses premium Wagyu from Miyazaki Prefecture, Japan, featuring delicate texture and uniform fat distribution resembling snowflakes. The beef is sliced thinly or cut into thick pieces and grilled or pan-fried over charcoal to preserve its original flavor.
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  Small Snack

  Dim sum refers to a variety of delicate snacks made primarily from flour, glutinous rice flour, or bean flour, combined with辅料 such as sugar, oil, and eggs, and prepared by steaming, frying, or baking. Common types include buns, dumplings, spring rolls, and pastries, offering diverse textures and flavors—ideal for pairing with tea or serving as an appetizer before a meal.
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  干㸆深海斑节虾配蓝花鸡头米

  这道菜以深海斑节虾为主料，采用传统㸆制技法慢火烹制，使虾肉紧实弹牙。搭配江南特产蓝花鸡头米（芡实），增添清糯口感。㸆制过程中以高汤收汁，令虾身充分吸收鲜味，成品色泽红亮，虾壳酥香。入口咸鲜回甘，虾肉自带海洋气息，鸡头米软糯解腻，整体风味层次丰富，兼具海味的浓郁与江南食材的雅致。
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  Noodles with Sauce

  Dalu noodles are primarily made with noodles, eggs, minced meat, and wood ear mushrooms. The sauce is stir-fried and then mixed with boiled noodles. The sauce is prepared by stir-frying eggs, minced meat, and seasonings, resulting in a delicious flavor that creates a rich texture when combined with the noodles.
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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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  Clear Stewed Bamboo Fungus Soup

  Clear stewed bamboo fungus soup is primarily made with bamboo fungus, combined with auxiliary ingredients such as chicken or ham, and slowly simmered in clear water. After washing the bamboo fungus, it is placed in a pot with the auxiliary ingredients, covered with water, and gently stewed over low heat for 1–2 hours to achieve a clear broth with a fresh and delicious flavor.
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  Jade and Pearl Shrimp Cutlet

  Pearl and Jade Shrimp Cutlet features large Chinese river shrimp as the main ingredient, paired with vegetables such as broccoli and garlic. The shrimp are deveined with tails intact, split open along the back, marinated, and then pan-fried over medium heat until golden brown. Broccoli is blanched and arranged on the plate alongside the cooked shrimp, creating a vibrant dish that resembles pearls and jade in both color and presentation.
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  Braised Beef Brisket in Purple Clay Pot

  Purple clay double crisp stewed beef brisket features beef brisket as the main ingredient, paired with pig stomach and pig intestine (double crisp) for slow simmering. After cutting the beef brisket into pieces, it is combined with the double crisp in a purple clay pot, along with soy sauce, cooking wine, ginger slices, green onion segments, and other seasonings. It is then slowly stewed over low heat until the ingredients become tender and fully infused with flavor.
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  Lohan Giant Shrimp

  Lohan Da Ming Shrimp is a dish featuring fresh large shrimp as the main ingredient, typically combined with various vegetables such as carrots, green peas, and corn kernels. The ingredients are mixed and cooked by blanching or stir-frying. The shrimp is tender and juicy, while the accompaniments offer a vibrant array of colors and distinct layers of texture.
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  Mei Jin Buddha's Hand Tureen

  Meijin Buddha Jumps Over the Wall is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham.
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  Meijin养生佛跳墙

  Meijin Health-preserving Buddha Jumps Over the Wall features premium seafood ingredients such as shark fin, abalone, sea cucumber, and fish maw, combined with chicken, pigeon eggs, and other ingredients. After long hours of slow simmering at low temperature, all ingredients blend harmoniously, resulting in a rich, smooth, and flavorful broth.
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  美锦大裙翅汤锅

  美锦大裙翅汤锅是一道传统粤式高档汤品，以优质大裙翅（鲨鱼鳍）为主料，配以老鸡、火腿、瘦肉等食材慢火熬制数小时而成。汤色金黄清澈，裙翅软滑弹牙，胶质丰富。口感醇厚鲜美，味道咸鲜浓郁，带有海鲜特有的甘甜与火腿的咸香，是宴席中的滋补珍品。
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  美锦汤锅

  美锦汤锅是一道以多种新鲜食材慢炖而成的滋补汤品。主要选用老母鸡、猪骨为汤底，加入金华火腿、干贝提鲜，配以香菇、竹荪、枸杞、红枣等食材，文火慢炖数小时。汤色金黄清亮，口感醇厚鲜美，滋味层次丰富，既有肉骨的浓郁，又有菌菇的清香与干贝的海味，回味甘甜，营养丰富，适合四季温补。
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  耗皇六头南非鲍

  耗皇六头南非鲍选用优质六头南非干鲍为主料，经数日冷水浸泡、高汤慢煨至软糯入味。以浓郁蚝油、老鸡、火腿等熬制的鲍汁慢火收浓，赋予鲍鱼咸鲜醇厚的底味。成品鲍身饱满，口感软嫩弹牙，鲍汁浓稠挂唇，鲜香四溢，兼具海鲜本味与醇厚酱香，是经典粤式高档海鲜菜肴。
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  虾干咸肉老豆腐汤

  虾干咸肉老豆腐汤是一道风味浓郁的家常汤品。以虾干、咸肉和老豆腐为主要食材，虾干提供海鲜的鲜甜，咸肉赋予咸香和油脂，老豆腐久煮不烂、饱吸汤汁。制作时先将虾干和咸肉略加煸炒出香，再加入清水与切块的老豆腐一同炖煮，直至汤色奶白、豆腐入味。成品汤味醇厚咸鲜，豆腐软嫩多汁，虾干与咸肉的复合鲜香层次丰富，温暖适口。
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  Tán's Red-Braised Sea Eight Treasures

  Tanzhuan Red-Braised Sea Eight Treasures: This dish features eight rare seafood ingredients such as abalone, sea cucumber, and shark fin, carefully prepared and slowly braised to perfection. Each seafood is first cleaned separately, then simmered using the red-braising method to fully blend their natural flavors, finally reducing the sauce and plating it elegantly.
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  酸辣乌鱼蛋花汤

  酸辣乌鱼蛋花汤是一道以乌鱼蛋和鸡蛋为主要食材的经典汤品。制作时先将乌鱼蛋切片焯水，锅中烧水加入姜丝、白胡椒粉和适量盐，煮沸后放入乌鱼蛋片，淋入打散的蛋液形成蛋花，最后以香醋和香油调味，撒上香菜或葱花。汤色清亮，乌鱼蛋片爽滑弹嫩，蛋花细腻，口感酸辣开胃，鲜香醇厚，是暖身醒脾的佳品。
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  Golden Crispy Pigeon

  Golden Crispy Pigeon is a dish made with young pigeons as the main ingredient, marinated and then wrapped in flaky pastry before baking. The pigeon meat is tender, while the outer pastry is golden and crispy. During preparation, frying or baking is typically used to form the crisp pastry layer.

Reviews

• QuinnTraveler36
  I had the lunch special today, and overall, the environment, food, and taste were worth the price. The environment: Easy to find downstairs at the holiday hotel, dining on the second floor with a grand装修. There aren't many seats in the main hall, but screens provide good privacy. However, the iron plate cooking left a strong smell of smoke. Service: Food was served quickly, and service was prompt. Taste: The "Korean ginseng braised shark fin and fish maw" was quite good, though the sauce was a bit too thick and a little too sticky. The size of the sea cucumber was generous. The "Spicy and Sour Cuttlefish Egg Flower Soup" had plenty of sour and spicy flavor, but the fresh taste of the cuttlefish wasn't prominent. I highly recommend the "Hainan Red Star Snapper with Hainan Yellow Pepper Sauce." They substituted the large yellow croaker with this, and it had a bright taste and wasn't too spicy. The dessert, peach gum, was average with not much flavor. The honey locust flower honey was added in excess and was still hot, making it a bit too rich. As for the snacks, the packaging was a letdown; they would have
  
• AlexLover48
  Eating here on a weekday is quite convenient; there's no long wait, and you're quickly seated in a private room. The ambiance is elegant and has that old Beijing charm, perfect for a small gathering with colleagues. The food arrives swiftly, portions are just right, and the flavors are authentic, especially the soups, which are very soothing. The staff is proactive, providing hot towels and snacks before you even ask, paying attention to the finer details. After the meal, you can leave right away without any delays, which is great for not missing out on your evening plans.
  
• JordanTaster39
  Eating here on a weekday is quite convenient; you don't have to wait long to get a seat. The ambiance is quiet and elegant, perfect for a small gathering with colleagues or meeting clients. The dishes are exquisite and flavorful, with a real depth to the taste, especially the soups, which are very soothing. The staff are attentive, arranging seating in advance and thoughtfully providing hot towels. Parking is also easy, making for a great overall experience.