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Hong Zhuangyuan Now-Brewed Congee · Beijing Cuisine (Wanyon Lu Store)

北京菜 · ⭐ 4.6

B1 Level, Meiyuan Commercial Building, Nan Dahongmen Road (Next to Shouhang Supermarket)

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Top Scholar's Three-Cup Chicken

  Zhuangyuan Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with three seasonings: rice wine, soy sauce, and sesame oil. The primary ingredients include chicken thigh meat, ginger slices, garlic cloves, green onion segments, and cilantro. To prepare, first blanch the chicken pieces, then simmer them together with the seasonings until flavorful, and finally reduce the sauce to finish the dish.
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  Top Scholar Black Five Porridge

  Zhuangyuan Wuhei Zhou is made primarily from black rice, black beans, black sesame seeds, black fungus (wood ear mushrooms), and mulberries. After soaking, these ingredients are cooked together with glutinous rice to create a porridge. The preparation requires slow simmering until the rice grains become soft and the ingredients blend into the porridge, forming a thick, dark-colored consistency.
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  Top Scholar Eight Treasure Porridge

  Zhuangyuan Eight Treasure Porridge is a traditional Chinese porridge made from eight ingredients: glutinous rice, red beans, mung beans, peanuts, black rice, oats, red dates, and longan dried fruit. Each ingredient is thoroughly soaked and slowly simmered to ensure a delicate texture and rich nutritional value.
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  Sticky Rice Noodles with Green Beans

  Zhuangyuan flat bean stewed noodles is a noodle dish primarily made with flat beans and noodles. The preparation involves stir-frying the flat beans until just cooked, adding seasonings and适量 water, then placing the noodles in and simmering until the noodles are fully cooked and have absorbed the sauce, finally mixing well to serve.
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  Top Scholar Century Egg Porridge

  Zhuangyuan皮蛋粥 is made from rice, chopped preserved eggs, and water, slowly cooked until the rice is soft and the porridge thick. A little ginger is added to remove fishiness and enhance aroma; some recipes include lean meat or shrimp for texture.
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  Top Scholar's Premium Stir-Fried Mixed Vegetables

  Zhuangyuan Premium Stir-Fried Mixed Vegetables is a stir-fry dish primarily made with seasonal vegetables. Common ingredients include bean sprouts, carrots, green peppers, wood ear mushrooms, and eggs. The ingredients are sliced and quickly stir-fried to retain the crisp and tender texture of the vegetables.
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  Top Scholar Crispy Beef Pie

  The状元酥皮牛肉饼 features tender beef as the main ingredient, marinated with spices and seasonings, then wrapped in a crispy pastry and baked until golden and crunchy. The pastry layers are distinct, while the beef filling is juicy and flavorful, offering a rich and satisfying texture.
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  生滚鲜肉鲜猪肝粥

  生滚鲜肉鲜猪肝粥是一道经典的粤式粥品，以新鲜猪瘦肉和猪肝为主要食材。制作时先将大米熬煮成绵密粥底，再将切薄的鲜肉片和鲜猪肝片放入滚烫的粥中快速烫熟，锁住食材的鲜嫩。粥底米香浓郁、口感顺滑，猪肝粉糯细腻，肉片嫩滑，整体味道咸鲜温润，带有食材本身的清甜，是营养暖胃的佳品。
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  Mung Bean, Lily Bulb, and Coix Seed Porridge

  Mung Bean, Lily Bulb, and Coix Seed Porridge is a healthy porridge made with mung beans, lily bulbs, and coix seeds. These ingredients are washed and cooked with water until soft, offering a refreshing taste and benefits such as clearing heat, detoxifying, and nourishing the lungs.
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  Beijing-style crispy pancake

  Old Beijing Hu Ta Zi is a traditional Beijing dish made primarily from tender zucchini, eggs, and flour. The preparation involves shredding the zucchini into fine strands, mixing it with salt, eggs, and flour to form a batter, then frying it in a flat pan until both sides are golden brown.
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  Beef Pie with Soy Sauce Flavor

  Beef pie with a savory sauce is made primarily from minced beef, seasoned with scallions, ginger, garlic, soy sauce, cooking wine, and five-spice powder. After marinating, the beef mixture is combined with flour to form a dough, then stuffed with the beef filling, flattened into a饼 shape, and pan-fried until golden brown on both sides.

Reviews

• Quincy_12
  Honestly such a cute little spot tucked away near Wanyuan Road — super easy to find, just a short walk from the metro. We were kinda melting in the summer heat so we grabbed the taro purple rice cold porridge and wow it hit the spot. The taro was so creamy and sweet, the purple rice had that perfect chewy thing going on, and with the old-school ice cream on top it was just… really refreshing, not too sweet at all. The cold noodles were great too — tons of little crayfish tails and the sauce really soaked in. Also tried the sour and spicy fish and the fish was super tender, with a really punchy pickled cabbage flavor. Food came out fast, staff were friendly, place was clean. Solid spot, would come back.