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Yihe Jinyan TaiZhou Xian Kua Ya Su (Bird Nest Store)

江浙菜 · ⭐ 4.8

No. 11 Zhixin Road, Anxiang Beili (1st Floor, Building B, Beijing Entrepreneurship Plaza)

Dishes

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  Yi Xi Su Bu Ni Roast Duck

  Yixi酥不腻烤鸭 uses premium Beijing duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender and flavorful, with a refreshing, non-greasy taste. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Caviar-Infused Roast Duck

  Roast duck made from premium Peking duck, marinated and roasted in a hanging oven for crispy skin and tender meat; served with Kaluga caviar as garnish or dip, enhancing the dish's rich flavor. The caviar is high-quality sturgeon roe imported from Russia, offering a delicate texture and oceanic umami taste.
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  Hawthorn Candy Crisps

  Mountain hawthorn fortune cookies are a traditional snack made primarily with hawthorn, flour, and sugar. Hawthorn is pitted, sliced, dipped in a thin batter, deep-fried until golden and crispy, then coated with syrup or powdered sugar for a crunchy exterior and soft interior.
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  Crispy Fried Tongue Fish

  Dry-fried tongue fish is a dish primarily made with tongue fish. To prepare it, first clean the tongue fish and marinate it with seasonings to infuse flavor. Next, fry the marinated tongue fish in hot oil until golden and crispy. Finally, serve it with appropriate seasonings.
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  Peel-and-Eat Large Shrimp Braised with Chinese Cabbage

  Peel-and-Eat Large Shrimp Braised with Chinese Cabbage is a traditional Chinese home-style dish made with fresh large shrimp and Chinese cabbage. The shrimp are peeled and cooked together with the cabbage, seasoned with appropriate seasonings, offering a fresh and delicate taste.
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  Marinated Jellyfish with Coral-like Vegetables

  Laozhi Shanhu Zhehua is made with jellyfish head and carrot. Jellyfish head is soaked and sliced, carrots are also sliced. Mix with a dressing of soy sauce, vinegar, sugar, garlic, and chili oil, then chill before serving.
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  Osmanthus Milk Jelly

  Guìhuā Xiānnǎi Dòng is made with milk, sugar, and gelatin, flavored with dried osmanthus or osmanthus paste. After heating and stirring, it's poured into molds and chilled until set. The finished product is semi-transparent with a smooth, delicate texture and a fragrant osmanthus aroma.
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  Yimeng Mountain Free-Range Chicken

  Yimeng Mountain free-range chicken uses locally raised native chickens from the Yimeng Mountains. After slaughter and cleaning, the meat is blanched to remove odor, then stewed with ginger, scallions, and cooking wine until tender. Some recipes add goji berries and red dates for enhanced flavor.
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  Yimeng Style Pancake

  Yimeng style pancake is a Chinese pancake made mainly from wheat flour, eggs, scallions, and seasonings. The dough is spread into thin pancakes and fried on a flat pan until golden brown on both sides, with a crispy texture that can be eaten with sauces or side dishes.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Sea Urchin Dumplings

  Sea urchin dumplings feature fresh sea urchin as the main filling, combined with pork or shrimp. Mix the sea urchin with seasoned meat, wrap in dough, then steam or boil until cooked.
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  Sea Fishing Rockfish Braised Crystal Noodles

  Sea fishing rockfish braised crystal noodles is a Chinese dish made with sea fishing rockfish and crystal noodles. The rockfish is fried until golden and then stewed with crystal noodles and seasonings, resulting in a fresh and elastic texture.
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  Bohai Bay Three Fresh with Handmade Oily Stick

  Bohai Bay Three Fresh with Handmade Oily Stick is a Chinese snack made with fresh seafood from the Bohai Bay, including shrimp, crab, and shellfish, served with handmade crispy oily sticks. It is mainly fried, offering a crispy exterior and tender interior.
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  Clay Pot Salted Tofu from Taizhou

  Clay pot salted tofu with minced pork and greens, slow-cooked in a clay pot. The tofu, treated with brine, is firm and absorbs the rich broth.
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  Clambake Sea Cucumber Stew with Spring Water Tofu

  Clambake sea cucumber stew with spring water tofu is a dish made with sea cucumber and spring water tofu, simmered in broth. The freshness of the sea cucumber blends with the delicate texture of the tofu, creating a rich flavor.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Belle Stir-Fried Roasted Lamb

  Belle's grilled stir-fried lamb uses fresh lamb, marinated and then grilled or stir-fried with onions and green peppers for a tender, aromatic dish.
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  Sauce-Braised Deep-Sea Sole

  Fresh deep-sea sole is simmered in a savory soy-based sauce with aromatics, resulting in tender, flavorful fish.
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  Crispy Shrimp with Nutty Delight

  Jin Yan nut-crusted shrimp features fresh large shrimp, deveined with tails intact, marinated, then coated in a crispy batter made from crushed nuts, flour, and egg, fried until golden and crunchy. The outer layer is fragrant and crisp, while the inner shrimp meat remains tender and flavorful, offering a rich textural experience.
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  Braised Pork Chop with Dried Bamboo Shoots

  Pork chops are braised with dried bamboo shoots. Pork chops are first pan-fried until golden, then simmered slowly with rehydrated bamboo shoots and seasonings to infuse flavor into the meat and allow the shoots to absorb the broth.

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