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Hua Jia Yi Yuan (Guo Mao Dian)

北京菜 · ⭐ 4.7

No. 92A Jianguo Road, World Trade Center Building, 3rd Floor, Room 301

Dishes

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  Baba's Big Stir-Fried Pork

  Baba's Big Stir-Fried Pork is a home-style dish primarily made with pork belly, usually stir-fried together with vegetables such as green peppers and onions. To prepare, slice or cut the pork belly into pieces, then fry it to render the fat. Add seasonings and vegetables, quickly stir-frying until fully cooked.
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  Baba's Hand-Roasted Lamb

  Baba's hand-held lamb is a traditional dish featuring fresh lamb leg or rack, boiled in clear water to preserve its natural flavor. Minimal seasoning with salt, scallions, and ginger ensures tender meat with rich taste.
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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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  Imperial Snack

  Imperial snacks are delicate sweet treats made from glutinous rice flour, red bean paste, sesame, and walnuts, traditionally steamed or fried in Chinese imperial cuisine.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Dim Sum

  Dim sum is a type of small, convenient food made primarily from flour, rice flour, potato starch, and other ingredients, shaped and then cooked by baking, steaming, or similar methods.
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  Homemade Old Beijing Yogurt

  Homemade old Beijing yogurt is made from fresh milk and fermented with lactic acid bacteria. To prepare it, heat the milk to just below boiling point, then cool it to about 40°C. Add a small amount of store-bought yogurt as a starter culture, mix well, pour into containers, and let it ferment for 6–8 hours in a constant temperature environment until it thickens into a creamy consistency. The finished product has a smooth texture and a natural dairy aroma.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Flower Family Bok Choy

  Hua Family Cabbage is a dish primarily made with napa cabbage. Typically, the cabbage is cut into segments and stir-fried together with pork slices and garlic cloves. It is seasoned with an appropriate amount of soy sauce, salt, and a small amount of sugar, then cooked until the cabbage becomes soft and fully absorbs the flavors.
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  Braised Chinese Yam with Zhenglanqi Beef

  Stewed with iron rod yam and Zhenglan旗 beef, the yam becomes soft and tender while the beef stays juicy. The flavors blend perfectly. Main ingredients: iron rod yam and Zhenglan旗 beef, slow-cooked to make the meat fall-off-the-bone and the yam absorb the broth.
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  Yongzheng Roast Duck

  Yongzheng Roast Duck is made from tender Peking duck, marinated and then roasted in a special oven. Before roasting, the duck is seasoned with a unique blend of spices to infuse flavor, then hung in the oven and slowly roasted over fruitwood charcoal, resulting in crispy skin and tender meat. After roasting, it is sliced and served on a plate, typically accompanied by lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping and eating.
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  Caviar-flavored Puffed Rice Roast Duck

  This dish features roasted duck as the main ingredient, paired with鱼籽 and花米 (a glutinous rice product). The duck is marinated and roasted until crispy-skinned and tender, while the鱼籽 and花米 are stir-fried or steamed to absorb flavors, creating a rich, layered texture.

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