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Jia宴 Guo Ō· Huiyáng Jīng Lǔ cài· Kǎo yā (Niǎocháo Diàn)

地方菜 · ⭐ 4.8

4th Floor, Hua Chuang Life Plaza, Lin Cui West Li

Dishes

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  Beijing Crispy Meat Pot

  Beijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
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  Classic Scallion Aromatized Marinated White Fish

  Made with large white fish as the main ingredient, marinated with green onions, ginger slices, and cooking wine, then stir-fried to absorb the onion aroma, resulting in tender and fresh meat.
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  Curry Sticky Rice with Lobster

  Curry rice cake stir-fried with giant river prawns, featuring rice cakes, onions, and carrots. The prawns are blanched and stir-fried with curry sauce, then cooked with rice cake pieces until fully infused with rich curry flavor.
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  Creamy Raw Oak Apple Ham Salad

  Creamy raw oak apple ham salad is made with fresh ham, oak apples, and cream, offering a rich texture with a strong dairy and nutty flavor.
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  Vibrant Colors

  A colorful salad featuring vibrant vegetables like purple cabbage, carrots, cucumbers, red and yellow peppers, lightly blanched or shredded and tossed with a seasoned dressing. Emphasis is placed on visual appeal through harmonious color combinations.
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  New Jingji Scallion Fish Head with Sugar Oil Rings

  Fish head and scallions are stewed together with seasonings until flavorful, then garnished with sugar oil rings. Main ingredients: fish head and scallion. Methods: stewing and pan-frying.
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  Jingxinji Crispy Roast Duck

  Jingxinji Crispy Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin becomes crispy while the meat stays tender and juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Spicy麻 Seafood Medley

  Spicy麻 seafood mix features fresh shrimp, squid, and shellfish, stir-fried quickly with green pepper, red pepper, scallions, and ginger. Seasoned with Sichuan pepper and chili for a unique numbing-spicy flavor.
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  French Mustard Shrimp Balls

  Fresh shrimp balls cooked in a mustard and cream sauce with white wine, offering a delicate and slightly spicy flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Braised Huaiyang Lion's Head

  Braised Huaiyang lion's head meatballs made from pork belly, hand-chopped into paste with scallion-ginger water, egg white and a touch of starch, shaped into large balls and gently simmered in clear broth until tender. Tender texture, clear soup, natural flavors preserved.
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  Premium Smoke-Roasted Duck

  Made from premium duck embryos, marinated and roasted in a hanging oven. Crispy skin, tender meat, with fruitwood smoke flavor permeating through—rich and satisfying.
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  Crispy Pork Belly with Red Pepper

  Crispy pork tenderloin with red pepper is marinated, coated in a crispy batter, and deep-fried until golden. Red pepper adds mild heat and aroma. The dish features a crunchy exterior and tender interior.
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  Shaoxing Wine Braised Pork Belly

  Shaoxing wine braised pork belly with fatty pork, Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and scallions and ginger, slowly stewed until tender and glossy red.
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  Old Buddha's Favorite Firewood Tofu

  Stove-cooked tofu is a traditional dish made with soft tofu, pork mince, mushrooms, and greens, slowly simmered over a wood-fired stove. Tofu cubes are cooked with ingredients in broth or water until flavorful.
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  Old Beijing Apricot Seed Tofu

  Old Beijing apricot tofu is a cold dish made primarily from sweet almonds. Almonds are ground, boiled with water, strained, then mixed with starch or agar, cooled and set into a tofu-like shape. It has a semi-transparent appearance, delicate texture, and smooth taste.
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  Braised Pork Belly with Aged Wine

  Old wine braised pork belly is made primarily with fatty pork belly, cooked slowly with yellow wine, rock sugar, light soy sauce, dark soy sauce, and spices. The pork belly is cut into pieces, blanched to remove odor, then simmered in a pot with the seasonings over low heat until the meat becomes tender and glossy red.
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  Zhi Wei Yi Pin Yu Tou

  Zhi Wei Yi Pin Yu Tou is made with fresh fish head and a variety of seasonings and spices, cooked by stewing. The main ingredients include fish head, ginger, garlic, and green onions, with a fresh and rich flavor.
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  Loofah Blueberry Yam

  Loofah blueberry yam is a dish featuring loofah, blueberries, and yam. Yam slices are blanched, then stir-fried with cubed loofah. Blueberries are added to blend the juice into the dish, creating a unique flavor.
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  Caviar Roast Duck

  Roast duck is made from high-quality ducks, marinated and then roasted in a hanging oven, resulting in a crispy skin and tender meat; caviar is used as a garnish on the duck or served alongside to enhance texture and flavor.

Reviews

• cunning_lupini
  Super easy to find, and there's a private elevator on the 4th floor so you don't have to wait in line at all. The Peking duck was amazing, skin was crispy and the meat was super tender, and those little pancakes you wrap it in? So good I honestly couldn't stop eating. The menu blends Huaiyang and northern flavors, portions are huge so you'll definitely leave full. Food came out really fast too, and the staff was super patient explaining all the dishes to us. We sat in a private room and it was quiet and chill, perfect for hanging out with friends or a business dinner. Honestly the whole experience was great, ate really well without it taking forever.