Xuan Wei Yuan (Yang Song Store)
特色菜 · ⭐ 3.9
Approximately 50 meters southwest of the intersection of Xiangrui Road and Zhonggao Road, Yangsong Town (approximately 100 meters southeast of Yangsong Town Central Primary School)
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Approximately 50 meters southwest of the intersection of Xiangrui Road and Zhonggao Road, Yangsong Town (approximately 100 meters southeast of Yangsong Town Central Primary School). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-burned Yellow Croaker, Dry-burned Sea Bass, Spicy麻Liver.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 特色菜
- Rating: 3.9
- Address: Approximately 50 meters southwest of the intersection of Xiangrui Road and Zhonggao Road, Yangsong Town (approximately 100 meters southeast of Yangsong Town Central Primary School)
- Popular dishes: Dry-burned Yellow Croaker, Dry-burned Sea Bass, Spicy麻Liver, Slippery Pork Slices, Stir-Fried Beef with Cumin
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Dishes
Dry-burned Yellow CroakerDry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
Dry-burned Sea BassDry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
Spicy麻LiverA dish made with pig liver as the main ingredient, seasoned with Sichuan pepper, chili, scallions, ginger, and garlic. After blanching, the liver is sliced and stir-fried with spices to absorb the numbing-spicy flavor, resulting in a tender and rich taste.
Slippery Pork SlicesSlippery pork slices is a Chinese home-style dish made with pork tenderloin, wood ear mushrooms, green peppers, and thickened with starch. The texture is smooth and delicate, with a fresh and delicious flavor.
Stir-Fried Beef with CuminCumin stir-fried beef is a dish made by quickly stir-frying beef with cumin, onions, and green peppers. Beef slices are marinated, then stir-fried with葱姜蒜, and finished with cumin powder for rich aroma and tender texture.
Pork and scallion dumplingsPork and scallion dumplings are made primarily with pork and scallions. The pork is minced and mixed with chopped scallions, then seasoned with appropriate seasonings and stirred evenly. The dough is rolled into thin wrappers, filled with the mixture, flattened, and pan-fried until golden brown on both sides.
Cashew Chicken DiceCashew chicken is a Chinese dish made with chicken breast and cashews. Chicken cubes are marinated, then stir-fried with cooked cashews and thickened with starch water for a tender, fragrant dish.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sauced Meat BunThe meat bun is made with pork belly as the main ingredient, seasoned with sweet bean sauce and other seasonings to create the filling. The dough is fermented, filled with the mixture, and then steamed before serving.
Braised Donkey Bone with SauceBraised donkey bone sticks use donkey bones as the main ingredient, simmered with soy sauce, cooking wine, star anise, cinnamon, and bay leaves to infuse rich flavor; the meat is tender and the marrow abundant.