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Hui Fu Yuan. Chun Bing. Jing Wei Cai

Home-style Chinese cuisine · ⭐ 4.5

No. 7, Houhuayuan, Jiangzhai Kou, Hepingli North Street

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
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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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  Sichuan-style Spicy Fish with Green Pepper

  Sichuan-style green pepper麻fish uses fresh grass carp as the main ingredient, paired with green peppers, ginger, garlic, and dried chilies. The fish is first pan-fried until golden, then stewed with seasonings to infuse flavor. Green peppers add a fresh aroma, creating a rich and complex 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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  Dry-burned Yellow Croaker

  Dry-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.
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  Spring Pancake

  Spring pancakes are thin, paper-like dough sheets made primarily from flour. The dough is rolled into thin layers and cooked on a flat pan. They are commonly served by wrapping various vegetables and meats, offering a soft texture and unique flavor.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Belle's Grilled and Stir-Fried Meat

  Belle's stir-fried pork is a dish primarily made with pork, typically using belly or tenderloin slices marinated and then stir-fried with onions and green peppers. Seasoned with soy sauce, cooking wine, and sugar, it's cooked until the meat is tender and fragrant.
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  Crispy Pastry Pork Shank

  Succulent pork shank dish, slow-cooked with spices and soy sauce, then coated in flaky pastry and fried or baked until golden and crispy.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.

Reviews

• Reese_28
  We finally got into this crazy-packed spring pancake place on the first day of spring! Showed up around 2pm and they had just barely opened up some seats so we could actually sit down and take our time. The restaurant isn't right on the street — it's tucked down a little alleyway — and the decor has this really old Beijing courtyard kind of vibe. The owner and manager both speak with these super authentic Beijing accents which honestly added so much to the atmosphere. The braised pork knuckle comes out as a cold appetizer. Honestly in winter it wasn't quite the same texture-wise, but the meat itself was really fragrant and tasty. The stir-fried mixed veggies were kinda salty! Like literally the first bite and you could tell they'd gone heavy on the salt. The hawthorn pork loin was honestly such a creative dish — sweet and sour, really flavorful, and it worked perfectly to balance out all the saltiness from the other stuff. They only have the traditional style spring pancakes here, no chewy pancake wraps if that's what you're looking for. The Beller style stir-fried BBQ lamb was also super salty [awkward] The old Beijing pear soup was served hot and it was SO good — really helped cut through all the salt and grease, plus it felt nice on the throat. Service was great — super attentive and quick. Overall, the only real issue was honestly everything was just too darn salty. Other than that, no complaints. Would totally come back in a season when those dishes hit better!