Jiafu Restaurant·Quantai Jiasheng Hotel
特色菜 · ⭐ 4.0
1st Floor, KunTai Hotel, No. 2, Qiyang Road, Wangjing, Donghu Subdistrict
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at 1st Floor, KunTai Hotel, No. 2, Qiyang Road, Wangjing, Donghu Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Jingdong Meat Pie, Surfing Sea Cucumber, Crispy Skin Pigeon.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 特色菜
- Rating: 4.0
- Address: 1st Floor, KunTai Hotel, No. 2, Qiyang Road, Wangjing, Donghu Subdistrict
- Popular dishes: Jingdong Meat Pie, Surfing Sea Cucumber, Crispy Skin Pigeon, Rainbow Bird's Nest, Cherry and Chestnut Dish
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Dishes
Jingdong Meat PieJingdong meat pies are made primarily from pork and flour. The pork is minced into a filling, seasoned, wrapped in dough, and then pan-fried. The crust turns golden and crispy, while the filling remains tender and juicy.
Surfing Sea CucumberSurf sea cucumber is a dish featuring sea cucumber as the main ingredient, typically simmered or stir-fried with broth and vegetables to absorb rich flavors. Cooking emphasizes precise heat control to maintain a tender texture.
Crispy Skin PigeonShangpin Crispy Skin Pigeon is a dish featuring young pigeons marinated, coated, and deep-fried to achieve a golden, crispy skin and tender meat inside.
Rainbow Bird's NestRainbow Bird's Nest is a dish featuring bird's nest as the main ingredient, combined with colorful vegetables and seasonings. After soaking, the bird's nest is stewed with carrots, green peppers, corn kernels, and red peppers to create a vibrant, layered appearance. Cooking carefully ensures the bird's nest remains soft while the vegetables stay crisp.
Cherry and Chestnut DishCherry chestnut is a dish made primarily with fresh cherries and chestnuts, typically stir-fried or stewed together after chestnuts are boiled and shelled, allowing the flavors to blend. A small amount of sugar or honey may be added to enhance the natural taste.
Braised Fish Maw in Rich SoupA rich soup made with fish maw, slowly simmered in broth or water. The fish maw is soaked beforehand and cooked with chicken, pork bones, or dried scallops over low heat until tender and flavorful.
Hong Kong Style ChickenHong Kong-style chicken is a dish made by marinating chicken and then steaming or stewing it. Main ingredients include chicken thighs or whole chicken, ginger slices, green onions, light soy sauce, dark soy sauce, oyster sauce, sugar, and cooking wine. A small amount of starch is added to make the meat tender, and a little sesame oil is drizzled for aroma.
Fresh Abalone with Green MushroomsCui Gu Xian Bao is a dish featuring fresh abalone and green mushrooms. After preparation, the abalone is stewed with green mushrooms, preserving the original flavors and offering a tender, smooth texture.