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He Fang Yuan · Le Le Ya Yan

北京菜 · ⭐ 4.7

No. 162 Fuchengmen Inner Street

Dishes

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  Homemade Tofu in Large Clay Pot

  A hearty dish of homemade tofu stewed slowly in a clay pot with minced pork, scallions, ginger, and garlic. The tofu, either pan-fried or added directly to the pot, absorbs the rich broth, resulting in a soft, flavorful texture paired with savory ingredients.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Imperial Pastries

  Imperial pastries are traditional Chinese snacks made primarily from flour and glutinous rice flour, with additions of sugar, oil, red bean paste, and nuts, prepared by steaming, frying, or baking. Popular varieties include Xiao Long Bao, Pea Yellow, Donkey Roll, and Osmanthus Cake—delicate in appearance and smooth in texture.
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  Three Imperial Snacks

  Three imperial snacks include three traditional Chinese dim sum dishes, mainly made with flour, glutinous rice flour, red bean paste, pork, and eggs. The cooking methods include steaming, frying, and baking, with a rich texture and crispy outside and soft inside.
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  Norwegian Salmon Tartare with Caviar

  Norwegian Salmon Tartare with Caviar is a cold dish made with fresh Norwegian salmon and caviar. The salmon is diced, mixed with seasonings, chilled, and served with rich caviar.
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  Pine Needle Crab Salad with Seasonal Vegetables

  Pine needle crab salad features fresh pine needle crab paired with seasonal vegetables, prepared using raw or lightly cooked methods, offering a refreshing taste that highlights the freshness of seafood and the sweetness of vegetables.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  松茸炖老鸡

  松茸炖老鸡是一道以新鲜松茸和老母鸡为主要食材的汤品。将老母鸡处理干净后与松茸一同放入锅中，加入适量清水，用文火慢炖数小时，使鸡肉的鲜味与松茸的香气充分融合。
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  Sichuan Pepper Smoked Squab with Pomegranate Sparkling Water

  This dish combines the flavor of Sichuan cuisine with a modern drink. Fresh squab is marinated with Sichuan pepper and then smoked, served with a refreshing pomegranate sparkling water.
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  Braised Sea Cucumber with Pork

  Sea cucumber stir-fried with pork is a dish featuring sea cucumber and pork as main ingredients. The sea cucumber must be soaked beforehand, and the pork slices are marinated and then stir-fried together with the sea cucumber, often with葱姜蒜 for enhanced flavor.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Green Spring Sour Yellow Croaker

  Green Spring Sour Yellow Croaker is a dish made with yellow croaker, green vegetables, and sour soup. The main ingredients are yellow croaker, green vegetables, and sour soup, cooked by stewing, with a refreshing sour taste.
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  Old Wine Braised Pork with Pomegranate Sparkling Water

  Old Wine Braised Pork with Pomegranate Sparkling Water is a dish made with pork cooked slowly in old wine, served with pomegranate sparkling water. Main ingredients include pork, old wine, and pomegranate. The cooking method is stewing, resulting in a delicious flavor.
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  Mushroom Aromatized Noodles

  Mushroom stir-fry noodle dish made with noodles, fresh mushrooms (like shiitake, king oyster, and enoki), and aromatics like scallions, ginger, and garlic. Cooked in broth or water, then mixed with noodles and garnished with green onions or cilantro. Stir-frying the base enhances the mushroom flavor.
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  Scallion-braised梅花参

  Scallion-braised sea cucumber is a dish made with sea cucumber as the main ingredient, cooked with scallion segments and ginger slices. After soaking, the sea cucumber is slowly stewed with scallions in broth or water, absorbing the aroma of scallions. It is then thickened and finished to retain the soft, tender texture of the sea cucumber and the fresh scent of scallions.
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  Scallion-Braised Sea Cucumber with Black Truffle Rice and Lime Passion Fruit

  Scallion-braised sea cucumber with black truffle rice and lime passion fruit is a refined dish that combines Chinese and Western flavors. Main ingredients include sea cucumber, scallion, black truffle, and lime passion fruit. The sea cucumber is stewed and served with fragrant black truffle rice, finished with lime passion fruit for a rich and layered flavor.
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  Sea Cucumber with Fresh Abalone and Lime Passion Fruit

  This exquisite seafood dish features high-quality sea cucumber and fresh abalone, paired with lime and passion fruit for a refreshing and sweet-sour flavor.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Fish Leaping Over the Dragon Gate

  Fish Leaping Over the Dragon Gate is a dish featuring a whole fish, typically grass carp or common carp. The fish is scored on both sides, marinated, and steamed. After steaming, hot oil and sauce are poured over it, then garnished with scallions, ginger, and cilantro to resemble a leaping fish, symbolizing good fortune.
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  Foie Gras with Steak

  Foie gras with steak is a Western dish featuring steak and foie gras. Steak is usually premium cuts like sirloin or fillet, marinated and pan-seared to desired doneness. Foie gras, often French duck or goose liver, is gently cooked to preserve its silky texture. Served together with red wine sauce or black pepper sauce.

Reviews

• fussy_bat
  Honestly the food here was super legit and really hit the spot. The sea cucumber and pufferfish were both incredibly fresh, and every single dish was plated so beautifully it looked almost too pretty to eat. And the flavors were on point too — super delicate and refined. Eating here honestly felt like I was having art on a plate. Definitely coming back next time I'm in the city.