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Beijing Jinyuilai Food Restaurant

北京菜 · ⭐ 4.5

Courtyard No. 4, Yingkun Road, Yinghai Jiayuan, 3rd Floor

Dishes

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  Leshan Spicy Chicken

  Le Shan spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated and stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
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  Beijing-Style Stir-Fried Roast Meat

  Beijing-style stir-fried roast meat uses pork or beef, sliced and marinated with soy sauce, cooking wine, and five-spice powder, then stir-fried with onions and green peppers, finished with a special sauce. Cooking carefully ensures tender meat and rich flavor.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Mixed Tofu with Shrimp

  A dish featuring soft tofu and fresh shrimp, combined with carrots, green peas, and corn. Tofu is blanched, then stir-fried with shrimp, seasoned with broth or water, and thickened to create a rich, cohesive sauce.
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  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
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  Traditional Chicken in a Basket

  Traditional Chicken in a Basket is a dish made with chicken, typically thigh or breast meat cut into cubes, stir-fried with vegetables like green pepper, red pepper, and onion. The chicken is marinated, blanched, then stir-fried with the vegetables and seasoned with soy sauce, cooking wine, salt, and cornstarch for a tender, flavorful result.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Roast Duck

  Classic roast duck mainly uses Beijing duck, processed through marinating and hanging-roast cooking. The duck is inflated, gutted, cleaned, dried, then roasted over fruitwood charcoal in a special oven to achieve crispy skin and tender meat.
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  Special Stone Pot Fish Head

  Special stone pot fish head dish made with fresh fish head, tofu, cabbage, and vermicelli, simmered in a stone pot. The marinated fish head is cooked with seasonings, brought to a boil then slowly stewed over low heat for rich broth and flavorful ingredients.
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  Beijing-style Stewed Offal

  Old Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
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  Spicy Large Boiled Jiangtuan

  Spicy large boiled Jiangtuan is a Sichuan dish made with Jiangtuan fish and spices such as chili and Sichuan pepper, cooked by boiling. It has a fresh and tender texture with a rich spicy and numbing flavor.

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