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Nokon Hotel • Hejia Cantonese Restaurant (Wangjing Branch)

Cantonese cuisine · ⭐ 4.8

No. 2 Jiaotai Road (North), Beijing Nuojin Hotel, 1st Floor

Dishes

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  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
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  Steamed Eastern Star Grouper

  The orange-spotted grouper is cleaned, marinated with ginger slices and green onions, steamed over high heat to retain its tender texture, then drizzled with steamed fish sauce and hot oil for aroma.
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  Weekend Cantonese Dim Sum Buffet

  Weekend Cantonese dim sum buffet features traditional dishes like shrimp dumplings, siu mai, barbecued pork buns, rice noodle rolls, and sticky rice chicken. Main ingredients include shrimp, pork, chicken, glutinous rice, and flour, mostly steamed with some pan-fried or deep-fried.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  TaiZhou Tofu Soup

  Nongtang Taizhou Tofu is a dish made with soft tofu cooked in broth or water, often with ham, shrimp, and mushrooms. Slow-cooked to absorb the rich flavors, resulting in a savory soup and tender tofu.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Crispy Triple Pork

  Crispy pork belly is a dish made primarily from pork belly, marinated and then roasted or fried to achieve a crispy skin while keeping the inside tender and juicy.
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  Crispy Free-Range Chicken

  Crispy free-range chicken is a dish made with fresh free-range chicken, marinated, air-dried, then deep-fried until the skin is golden and crunchy, with tender meat inside.
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  Jasmine Flower Flying Phoenix Pork

  Jasmine Flower Flying Phoenix Pork Tenderloin features tender pork loin marinated, sliced, and stir-fried with jasmine flowers. The delicate texture of the pork pairs beautifully with the floral aroma for a rich taste.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Snow Mountain Custard Bun

  Snow Mountain Custard Bun is a steamed pastry with a flour wrapper and a filling of salted egg yolk and sugar-oil mixture. The outer skin is soft, and the filling melts into a flowing custard during steaming, often dusted with powdered sugar or coconut flakes to resemble a snowy mountain.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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