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Hua Xi Yu Xiang Restaurant

农家菜 · ⭐ 4.2

South side of Yu Meishi Yitiao Jie (Fish Cuisine Street), Provincial Highway S313, Miyun Reservoir

Dishes

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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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  Clay Pot Catfish

  Chai Guo Ga Yu is a dish made from fresh Ga fish, seasoned with ginger, scallions, garlic, and cooked slowly over a wood-fired stove. The fish is marinated, then pan-fried in a heated clay pot until golden on both sides, followed by stewing with water and seasonings to ensure tender, flavorful meat.
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  Clay Pot Sturgeon

  Stove-pot sturgeon made with fresh sturgeon, ginger slices, scallions, and other ingredients, slowly stewed over wood fire. The fish is marinated, placed in a clay pot with water or broth, then simmered until tender while preserving its natural flavor.
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  Salted Pepper Buns

  A pepper salt roll is a flour-based food made by fermenting dough, rolling it into thin sheets, rolling it up, cutting it into segments, and steaming. The outer layer is soft with layered texture inside, and seasoned with pepper salt for unique aroma and taste.
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  Fathead Catfish from Reservoir

  Reservoir bighead carp is made primarily with fresh bighead carp, seasoned with辅料 such as ginger, scallions, and garlic, and prepared by steaming or braising. The fish meat is tender and smooth, the broth rich and flavorful, preserving the original taste and nutritional value of the fish.
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  Fried River Shrimp

  Fried river shrimp is a dish made primarily from fresh river shrimp, which are marinated and then deep-fried. The river shrimp are cleaned thoroughly, seasoned with spices to absorb flavor, and then fried in hot oil until golden and crispy.
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  Fried Sichuan Pepper Shoots

  Fried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
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  Ox Bone Pot

  Beef bone pot is primarily made with beef bones, combined with vegetables such as carrots, potatoes, and onions. After prolonged stewing, the collagen from the beef bones dissolves into the broth, creating a rich and flavorful base. First, the beef bones are blanched to remove any impurities and odor, then they are simmered slowly for several hours with seasonings. Finally, the accompanying vegetables are added and cooked until tender.
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  Glutinous Rice Rolls with Flatbread

  Cornmeal rolls and pan-fried wheat cakes are a traditional Chinese dish. Cornmeal rolls are steamed from a corn flour paste, soft and elastic; wheat cakes are small pancakes fried on the sides of a pan until golden. Enjoy together for a rich, layered texture.
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  Garlic Tossed Jasmine Shoots

  Garlic Tossed Jasmine Shoots is a dish made with tender jasmine shoots, garlic, edible oil, and a little salt. The jasmine shoots are fresh and tender, with a rich garlic flavor and a refreshing taste.
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  Tofu Assortment

  Tofu拼 is a dish primarily made with tofu, usually soft or firm tofu, combined with ingredients like carrots, green peas, and mushrooms. After blanching or pan-frying, it's arranged on a plate and served with a sauce or directly.

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