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Huai Wei Da Ban (Beijing Station Store)

地方菜 · ⭐ 4.5

Level 2, Lavande Hotels, No. 1, Zhanqian Street

Dishes

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  Ancient-Style Stinky Mandarin Fish

  Ancient-style stinky mandarin fish is made from fresh mandarin fish, fermented after salt and spice curing, then pan-fried in hot oil and simmered with ginger, garlic, scallions, and seasoning sauce.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Tunxi Old Tofu

  Tunxi Old Tofu is a Huai cuisine dish featuring soft tofu as the main ingredient. The tofu is cut into cubes, pan-fried until slightly golden, then simmered with minced meat, mushrooms, greens, and seasonings like soy sauce, cooking wine, and sugar.
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  Huizhou-style Bamboo Shoots Braised Pork

  Huizhou-style braised pork with dried bamboo shoots uses fatty pork and dried bamboo shoots. The pork is blanched to remove odor, then simmered with rehydrated bamboo shoots. Seasoned with soy sauce, sugar, and cooking wine, slow-cooked until tender and flavorful.
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  Huizhou Traditional Fermented Tofu

  Huizhou-style毛豆腐 is made by fermenting tofu blocks from yellow beans in a controlled environment until white mold grows on the surface, then fried or braised. Main ingredients are yellow beans and cooking oil; temperature and humidity must be carefully managed during fermentation.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Anhui Rural Chicken Soup

  Southern Anhui native chicken soup is made with locally raised free-range chickens, supplemented with goji berries, red dates, and ginger slices, slowly simmered for a delicate flavor. The chicken is tender, the broth clear, and the dish highly nutritious.
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  Braised Tofu Noodles in Clay Pot

  Braised string beans in a clay pot is a dish featuring shredded beans cooked slowly with garlic and ginger, resulting in soft, flavorful beans that retain the natural aroma and texture of legumes.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Mugwort Rice Cake

  Mugwort rice cake is a traditional dessert made from glutinous rice flour and fresh mugwort leaves. After washing and blanching, the mugwort is mashed or blended into a paste, mixed with rice flour, and adjusted with water to form a batter, then steamed. The finished product is emerald green, soft and sticky, with a fragrant mugwort aroma.
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  Garlic Stir-Fried Chicken Greens

  Stir-fried chicken mustard greens with garlic, a dish made by quickly cooking washed chicken mustard greens with minced garlic until fragrant, then seasoning and serving.

Reviews

• rambunctious_snapdragon
  This place is right by Beijing train station, super easy to find. The inside is clean and bright, and the vibe is really comfortable. We ordered the stinky mandarin fish and the hairy tofu, and honestly both were amazing. The fish was so tender and flavorful, with that kinda funky fermented smell that's actually really good. The tofu was crispy on the outside and soft inside, and the sauce went perfectly with rice. We also tried the mushroom soup and it was so fresh and naturally sweet, you can tell the ingredients were good. Service was friendly and the food came out fast. If you're into Hui cuisine, definitely give it a try.