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Hutong Xi Yan · Xin Jing Cai (Kuosong Store)

北京菜 · ⭐ 4.5

Xiaoguan Hutong No. 3, No. 12 Jia, Taishou Road (opposite Shangpin Home)

Dishes

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  Colorful Pepper Sauce Sea Ray Fish

  Sliced ray fish is cooked with a colorful pepper sauce. The colorful peppers are processed into a juice, which is either simmered with the fish or drizzled over it, allowing the fish to absorb the pepper flavor. The result is tender, flavorful fish with a vibrant color palette.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  全家福一品煲

  全家福一品煲是一道用料丰富的传统中式煲菜，以高汤为基底，汇集鲍鱼、海参、花胶、瑶柱、虾仁、香菇、鹌鹑蛋等多种名贵食材，文火慢炖而成。成品汤汁金黄浓稠，口感醇厚鲜美，食材软糯入味，味道咸鲜浓郁，层次丰富，营养滋补，是宴席中的经典大菜。
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  Lucky Gourd Foie Gras

  Made with foie gras as the main ingredient, shaped like a gourd using vegetable carving. Foie gras is sliced or mashed and stuffed into hollowed gourd-shaped vegetables, then pan-fried or steamed. The dish is visually appealing with a delicate texture.
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  Small Restaurant Fried Sauce Noodles

  Xiaoguan Zhajiangmian features hand-pulled noodles as the main ingredient, paired with a savory zhajiang sauce made from minced pork, yellow bean paste, and sweet flour sauce. It is served with garnishes such as cucumber ribbons, carrot strips, and bean sprouts. After boiling, the noodles are mixed with the zhajiang sauce and vegetables for a rich and satisfying taste.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  New-style Seafood Mǎoxiāng

  A modern-style seafood Mao Xue Wang is based on ingredients such as duck blood, mung bean sprouts, yellow soybean sprouts, luncheon meat, and fish tofu. It includes seafood like shrimp, squid, and clams. After stir-frying with beef tallow hot pot base and boiling in water, it is garnished with green onions and cilantro.
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  Flame-Grilled Duck with Caviar

  Flame caviar Peking duck is based on traditional Peking duck, with crispy skin sliced and garnished with caviar. The duck is first marinated with a special seasoning, then roasted in a hanging oven until the skin turns golden. When serving, caviar is placed on the duck meat to create a contrasting flavor.
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  Grilled Lamb on Hot Plate

  Charcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
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  Steamed Drunk Lobster Shrimp

  Steamed and醉ed River Shrimp is made primarily from river shrimp, marinated in a specially prepared sauce. First, the river shrimp are boiled, then soaked in a seasoned sauce made from soy sauce, Huangjiu (a type of Chinese rice wine), and spices. After absorbing the aroma of the sauce, it is ready to be enjoyed.
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  Secret-Recipe Crispy Shrimp

  Secret recipe crispy shrimp is made with fresh shrimp, peeled but leaving the tails intact. After marinating in a secret seasoning, the shrimp are coated in a crispy batter and deep-fried until golden and crunchy. The finished dish features a fragrant, crispy exterior and tender, succulent shrimp meat inside.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp features fresh shrimp, deveined with tails intact, marinated in secret honey sauce and coated with flaky pastry, then fried to golden crispiness. Crispy exterior, tender shrimp inside, sweet with a hint of salt.
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  Stir-Fried Chicken with Almonds in Sauce

  Cashew Chicken is a dish primarily made with chicken breast and walnuts. The chicken is cut into cubes, marinated with seasonings, then stir-fried together with fried cashews. A sauce made from soy sauce, sugar, and cooking wine is added to the pan and quickly stir-fried until well combined.
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  骨酥圆蹄烧海参

  骨酥圆蹄烧海参是一道经典中式宴席菜，以猪肘（圆蹄）和海参为主要食材。制作时先将圆蹄炖至骨酥肉烂，再与发制好的海参一同烧制，使海参充分吸收蹄膀的浓郁汤汁。成品色泽红亮，圆蹄酥烂脱骨、入口即化，海参软糯弹滑，汤汁醇厚鲜美，整体口感丰腴而不腻，咸鲜味突出，富含胶质，是一道兼具口感与滋补功效的传统大菜。

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