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Yuhua Nian (Beijing Guang'an Branch)

Cantonese cuisine · ⭐ 4.6

No. 311 Courtyard, Guang'anmen Nei Street, Guang'anmen Nei Subdistrict (320 meters on foot from Exit A (Northwest) of Guang'anmen Nei Metro Station)

Dishes

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  Crispy Skin Pigeon

  A succulent pigeon dish with crispy skin and tender meat, marinated and roasted to perfection.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Ice Plant Salad

  Ice plant salad features ice plant as the main ingredient, paired with fresh vegetables like lettuce, cucumber, and tomato, dressed with vinaigrette or lemon juice for a simple, crisp, and refreshing taste.
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  Stir-Fried Chicken with Young Ginger

  A classic Chinese dish featuring tender chicken and young ginger stir-fried with vegetables, offering a fragrant and mildly spicy flavor.
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  Braised Beef Shank with Fresh Bamboo Shoots and Rice Cake

  Braised beef shank with fresh bamboo shoots and rice cake is a dish made with beef shank, fresh bamboo shoots, and rice cake, cooked by stewing. The beef is tender, combined with the fragrant bamboo shoots and the chewy texture of the rice cake, making it delicious.
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  Braised Beef Shank with Rice Cake

  Nian Gao Beef Brisket is a dish featuring beef brisket and rice cake as main ingredients. After blanching, the brisket is stewed with spices until tender, then rice cake segments are added to absorb the flavorful broth, resulting in a soft and chewy texture. The dish has a bright red color and rich taste.
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  Braised Yellow Croaker with Puning Bean Paste

  Puning bean sauce baked yellow croaker is a dish made with fresh yellow croaker, seasoned with Puning bean sauce, ginger slices, and green onions, then steamed to perfection. The fish absorbs the rich flavor while staying tender.
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  Deep Well Premium Roast Goose

  Deep Well Delight Roast Goose is a dish featuring a whole goose, marinated, inflated, and roasted to achieve crispy skin and tender meat. It's seasoned with a secret sauce and slow-roasted at high heat for a golden-red crust and rich aroma.
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  Chao-Shan Clay Pot Rice Porridge

  Chao-Shan clay pot rice porridge is made by slow-cooking rice with seafood, meat, or vegetables in a clay pot. Key ingredients include rice, fresh fish, shrimp, crab, pork, or chicken, seasoned with ginger slices and green onions, allowing flavors to meld through long, gentle simmering.
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  Charcoal-grilled Honey-glazed Black Pig Belly

  Selected black pork shoulder, marinated and glazed with honey, then grilled over charcoal. Firm texture with a slightly charred crust and juicy interior.
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  Bamboo Shark Fish

  Bamboo fish is a freshwater fish with tender flesh, typically cooked by steaming, braising, or making soup. Main ingredients include bamboo fish and seasonings like ginger, scallions, and garlic, with appropriate seasoning added according to taste.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Lime Juice Almond Tofu

  Lime juice almond tofu is a dessert made from almond powder and water, heated and stirred then cooled to form a tofu-like texture, finished with lime juice for flavor. No additional ingredients are added, highlighting the清香 of almonds and the acidity of lime.
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  Steamed Sea Bass with Green Sichuan Peppercorns

  A dish of fresh sea bass steamed with green Sichuan peppercorns, ginger, and scallions, resulting in tender fish with a fragrant, slightly numbing flavor.

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