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The Garden Restaurant

Home-style Chinese cuisine · ⭐ 4.1

East Side of Peace Hotel, No. 3 Jinyu Hutong

Dishes

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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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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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  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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  Premium Kung Pao Chicken

  Kung Pao Chicken features chicken breast, peanuts, dried chili peppers, and aromatics like green onion, ginger, and garlic. The marinated chicken is stir-fried with spicy chilies and Sichuan peppercorns, then simmered in a savory sauce before topping with roasted peanuts for a rich texture.
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  Braised Fish Head with Flatbread

  Braised fish head with flatbread is a dish made by stewing a large fish head with scallions, ginger, garlic, soy sauce, and cooking wine. The fish head is first pan-fried until golden, then simmered slowly in broth and seasonings. Finally, broken pieces of baked flatbread are added to soak up the flavorful sauce.
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  Najia Buddha's Jumping Over the Wall

  Buddha Jumps Over the Wall is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, flower mushroom, pork ribs, chicken, and pig trotters. Layered in a clay pot with broth and seasonings, it's sealed and slowly stewed for hours to blend flavors.
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  Braised Pork Belly

  This braised pork belly dish uses fatty pork belly as the main ingredient, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Sauce-Braised Pork Cubes

  Sweet and sour pork is a dish made primarily from diced pork, stir-fried with various sauces. The pork cubes are carefully cut and mixed with a specially prepared sauce, then quickly stir-fried to achieve an appealing color and rich aroma.
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  Sour-Spicy Wood Ear Mushroom with Pork

  Sweet and sour wood ear pork is a Chinese dish made with pork, eggs, wood ear mushrooms, and cucumber. Pork slices are stir-fried with beaten eggs, then mixed with soaked wood ear mushrooms and sliced cucumber, seasoned with vinegar, soy sauce, and sugar for a tangy flavor.
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  Pan-Seared Dumpling Shrimp

  Pan-fried prawn dumplings made with fresh shrimp, deveined and留尾, marinated with salt and cooking wine, then lightly coated in starch. Fried until golden brown on both sides, forming a dumpling shape with a crispy exterior and tender shrimp meat.

Reviews

• sunny_star_anise
  My friend told me to check this place out — said the vibe was nice and the food was super authentic — and honestly it totally lived up to the hype. There's a little courtyard out front with rock sculptures and a pavilion, really chill and kinda tucked away, perfect for catching up with friends. We got the braised fish head with pancakes and the stir-fried pork in savory sauce, and wow, the sauce was so rich and the meat was super tender. Everything tasted really legit. The staff was really friendly too — they actually walked us through the menu and pointed out what the house specialties were. Prices were pretty reasonable as well. All in all, a really solid experience, I'd definitely come back.