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Meijin Jiuya (Wangjing Branch)

北京菜 · ⭐ 4.9

Wangjing East Road, Zhonghang Chanrong Building, Wangjing Dongyuan, 2nd Floor

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Osmanthus Chicken Head Rice Stewed with Peach Gum

  Osmanthus Chicken Head Rice Stewed with Tamarind Jelly, made primarily from chicken head rice and tamarind jelly, simmered with osmanthus flowers. The chicken head rice is soft and glutinous, the tamarind jelly is smooth and tender, infused with the fragrance of osmanthus, resulting in a rich and flavorful broth with a complex texture.
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  Hainan Hou'an Noodle Soup

  Hainan Hou'an noodle soup is a local specialty from Hou'an Town, Hainan, featuring hand-made rice noodles in a clear broth made from pork or chicken bones, topped with minced meat, offal, or seafood, and garnished with green onions and coriander.
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  Clear Stewed Bamboo Fungus Soup

  Clear stewed bamboo fungus soup is primarily made with bamboo fungus, combined with auxiliary ingredients such as chicken or ham, and slowly simmered in clear water. After washing the bamboo fungus, it is placed in a pot with the auxiliary ingredients, covered with water, and gently stewed over low heat for 1–2 hours to achieve a clear broth with a fresh and delicious flavor.
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  Pearl Shrimp Cutlet

  Pearl shrimp cutlet is a dish made with fresh shrimp, coated in starch or breadcrumbs and fried. The shrimp meat is tender, and the outer layer is crispy, offering a rich texture.
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  Braised Beef Brisket in Purple Clay Pot

  Purple clay double crisp stewed beef brisket features beef brisket as the main ingredient, paired with pig stomach and pig intestine (double crisp) for slow simmering. After cutting the beef brisket into pieces, it is combined with the double crisp in a purple clay pot, along with soy sauce, cooking wine, ginger slices, green onion segments, and other seasonings. It is then slowly stewed over low heat until the ingredients become tender and fully infused with flavor.
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  Mei Jin Buddha's Hand Tureen

  Meijin Buddha Jumps Over the Wall is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham.
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  Meijin Oyster King Ten Heads South African Abalone

  Meijin Oyster King Ten Heads South African Abalone is a high-end seafood dish made with ten South African abalones and oyster king sauce. The abalone has tender meat and rich texture, while the oyster king sauce brings a rich seafood flavor.
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  Braised Golden Shark's Fin with Tender Chicken

  Meijin Huangfen Jin Gou Chi is a dish featuring shark fin as the main ingredient, combined with chicken, ham, and mushrooms, braised in a rich yellow sauce. After soaking, the shark fins are stewed with seasonings to create a flavorful broth and tender, well-seasoned fins.
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  Crispy Young Pigeon

  Crispy young pigeon dish made with fresh pigeon, marinated and deep-fried until the skin is golden and crunchy, while the meat stays tender and juicy.
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  Steamed Zhoushan Yellow Croaker with Huangjiu and Winter Vegetables

  Freshly cleaned small yellow croaker from Zhoushan is steamed with winter vegetables in a dish, drizzled with Huangjiu wine. The rich aroma of the wine infuses the fish, while the savory winter vegetables blend harmoniously with the fish's natural freshness.
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  Cranberry Pea Jelly

  Cranberry mung bean jelly is a dessert made primarily from mung bean starch, cooked with water and sugar. The starch is mixed with water, heated and stirred until thickened, then poured into molds and cooled. Cranberry dried fruit or jam is added on top for a unique flavor layer.
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  Honey Yogurt

  Honey yogurt is a drink or dessert made by mixing fresh yogurt with honey. Main ingredients are yogurt and honey, and it's simple to prepare—just stir honey into yogurt. Add fruits, nuts, or grains as toppings based on personal preference.
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  Mini Buddha's Delight

  Mini Buddha's Delight is an exquisite Chinese stew featuring abalone, sea cucumber, shark fin, fish maw, scallop, ham, chicken, and pig trotters. Layered in small bowls with broth and seasonings, it's steamed slowly for hours to blend flavors.
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  酸辣乌鱼蛋花汤

  酸辣乌鱼蛋花汤是一道以乌鱼蛋和鸡蛋为主要食材的经典汤品。制作时先将乌鱼蛋切片焯水，锅中烧水加入姜丝、白胡椒粉和适量盐，煮沸后放入乌鱼蛋片，淋入打散的蛋液形成蛋花，最后以香醋和香油调味，撒上香菜或葱花。汤色清亮，乌鱼蛋片爽滑弹嫩，蛋花细腻，口感酸辣开胃，鲜香醇厚，是暖身醒脾的佳品。
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  Wild Black Rice with Korean Ginseng

  Wild Black Rice with Korean Ginseng is a Chinese dish made with wild black rice and Korean ginseng, cooked by steaming. Black rice is nutritious, and Korean ginseng has nourishing effects, with a soft texture and fragrant taste.
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  Shark Fin, Abalone, and Sea Cucumber Stew

  A premium soup featuring shark fin, fish maw, and sea cucumber. Soak shark fin and fish maw beforehand, clean sea cucumber, then gently simmer with high-quality broth to absorb rich flavors, resulting in a soft, delicate, and savory dish.

Reviews

• Tatum_1
  The marbled beef had super clear fat lines and was crazy tender and juicy after a quick dip in the hotpot. The leopard coral grouper sashimi (dong xing ban) was plated so beautifully and tasted so fresh and sweet when it hit my tongue. And honestly, the three house-made dipping sauces were all totally different, each one matched up perfectly with different ingredients. Every dish was精致 and clearly made with real care — you can tell they put thought into everything. Definitely coming back.