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Chengfu Restaurant (Nanchang Street Branch)

特色菜 · ⭐ 4.9

No. 38 Nan Chang Street, Donghuamen Subdistrict

Dishes

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  Tai Chi Yogurt Cup

  Tai Chi yogurt cup features plain yogurt base layered with mango puree and blueberry jam, creating a Tai Chi-like visual effect in a transparent cup. The mango and blueberry layers are carefully placed on top of the yogurt to highlight the Yin-Yang structure through vivid color contrast.
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  Appetizer

  Appetizers typically feature fresh vegetables, fruits, seafood, or meat as main ingredients, carefully combined and seasoned. Preparation methods include marinating, mixing cold, and stir-frying, aiming to present a dish that is visually appealing, aromatic, and flavorful—stimulating the appetite and setting the stage for the main course.
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  Chengfu Yuanshuai Shrimp

  Chengfu Yuanshuai Shrimp uses fresh large shrimp, peeled with tails intact. A slit is made on the back to remove the vein. The shrimp are marinated, lightly coated in starch, and deep-fried until golden and crispy. Sauté garlic and ginger, add a sauce (soy sauce, sugar, vinegar, rice wine), then toss with the fried shrimp to coat evenly. Garnish with scallions or sesame seeds.
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  Chengfu Health-Preserving Silver Chrysanthemum Soup

  Cheng's养生 Silver Ear and Chrysanthemum Soup features silver ear, chrysanthemum, with goji berries and red dates, slowly simmered. Rich in collagen, chrysanthemum clears heat, goji and red dates enhance nourishment. Clear broth, smooth texture.
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  Chengfu Banquet Jade Spring Pot Soup

  Chengfu Banquet Yuquan Famous Pot Soup is made from premium chicken and pork bones, slowly simmered with Yuquan Mountain spring water, enhanced with natural ingredients like goji berries and red dates. The broth is clear and rich in flavor.
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  Chengfu President Chicken

  Chengfu President Chicken is a dish made from a whole chicken with辅料 like mushrooms, ham, and bamboo shoots, marinated and steamed. The chicken is tender, the辅料 flavorful, and the broth rich.
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  Chengfu Mao's Braised Pork with Baby Pumpkin Four Small Dishes

  Chengfu Mao's Braised Pork with Baby Pumpkin Four Small Dishes is a Chinese dish made with pork belly and baby pumpkin. The braised pork is slowly cooked with soy sauce and sugar, giving it a rich flavor, while the baby pumpkin is steamed and served with a seasoning sauce, offering a soft and sweet taste.
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  Cheng's Family Stewed Four Treasures

  Chengfu pot stewed four treasures is a slow-cooked dish featuring carrots, potatoes, green peppers, and mushrooms. Cut into pieces and simmered in a clay pot with seasonings until tender and flavorful.
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  Sweet and Sour Yellow Croaker

  Sweet and sour yellow croaker is a dish featuring small yellow croakers marinated, deep-fried until crispy, then stir-fried with a sweet and sour sauce made from sugar, vinegar, soy sauce, and cooking wine to absorb the flavorful glaze, resulting in a tender interior and crunchy exterior.
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  Hongqiang Three-Color Dumplings

  Hongqiang Three-Color Dumplings are a Chinese dish with three-colored dough wrapped around different fillings, mainly pork, shrimp and vegetables, made by steaming.
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  Dutch Royal Yogurt

  Dutch Royal Yogurt is made from fresh milk and high-quality lactic acid bacteria, fermented into a yogurt product. No artificial colors or preservatives are added during production, preserving the natural nutrients of dairy. The texture is smooth and delicate, perfect for direct consumption or with fruits, honey, and more.
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  Crab Meat Foie Gras Egg Cup Appetizer

  This crab meat foie gras egg cup appetizer is made with crab meat, foie gras, and eggs, and is served chilled in egg cups for a rich texture.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

Reviews

• Rory
  Okay so 程府宴 (Cheng Fu Yan) — this place has a crazy backstory. It was founded by Mr. Cheng Ruming, who was Chairman Mao's personal chef for decades over in Zhongnanhai, plus his grandson Liu Jian. We're talking "national treasure level" cooking master stuff. After running state banquets for like 40+ years, they basically took the best bits from all 8 major Chinese cuisines and made their own thing called the "Red Wall Banquet" — pretty epic name honestly. The setup is kinda unique — only 3 private rooms total. One big one that fits 10+ people, and two smaller ones. They do lunch and dinner but you HAVE to book ahead, and then their staff will call you separately to work out the set menu. Also heads up, it's right across from Zhongnanhai on Nanlu, so parking at the door is rough. But call like 5 min before you arrive and they've got valet — super clutch. The food itself was honestly amazing. Really creative dishes, knife work is insane — they cut tofu into these tiny little flower shapes which is wild to see. If you wanna try something with serious history behind it and don't mind planning ahead, definitely check it out. Would come back for sure.