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Beijing Hotel Zhonghua LiYi Ting

江浙菜 · ⭐ 4.6

No. 33 Dongchang'an Street (near Wangfujing Street)

Dishes

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  Hairtail Egg Soup

  Oyster egg soup is made primarily with oyster eggs, combined with clear broth and garnishes such as coriander. The preparation involves washing and deodorizing the oyster eggs, then simmering them slowly in clear broth with seasonings, and finally sprinkling with coriander to enhance aroma.
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  Five-Spice Braised Beef

  Five-spice braised beef is a dish made primarily from beef, marinated with various spices and seasonings, then slowly stewed. It has a rich brown color, tender and juicy meat with clear texture that melts in the mouth, and an aromatic fragrance.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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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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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Braised Fish Maw with Yellow Sauce

  Banged Yellow Egg Fish Fin is a dish made with fish fin as the main ingredient, combined with egg yolk, ham, and mushrooms. After soaking, the fish fin is stewed with egg yolk and broth to absorb rich flavors, resulting in a smooth texture. Thickened with starch, the sauce clings to the ingredients.
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  Stir-fried Napa Cabbage

  Stir-fried Napa cabbage is a home-style dish primarily made with napa cabbage (cabbage). The cabbage is sliced and quickly stir-fried in hot oil, then seasoned with minced garlic and chili to enhance aroma, preserving the vegetable's crisp and tender texture.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Jade Shrimp

  Jade Shrimp is a dish featuring fresh shrimp and green peas. The shrimp is marinated and stir-fried, while the peas are blanched and cooked together for a vibrant color and tender texture. A light cornstarch slurry coats the ingredients.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews

• colossal_fava_bean
  We picked this place near Chang'an Avenue to celebrate something special and honestly it was perfect. The vibe was super cozy and the whole setup felt kinda fancy without being stuffy, which was exactly what we wanted. The squirrel-shaped mandarin fish was honestly the star — so crispy and the sweet sour sauce was on point. The Buddha Jumps Over the Wall soup was ridiculously good too, super rich and full of flavor, definitely worth it. Service was great, our server was really sweet and knew exactly what she was doing. There was even this little opening presentation when they brought the dishes out that made it feel really special, like an actual event rather than just dinner. Every little detail was taken care of and we never had to ask for anything. Honestly such a good experience, I'd totally come back here for another celebration or honestly even just a nice dinner out.