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Da Hong Gu O Ya – New Style Fusion Cuisine – Huang Liu (Taihe Dongyuan Branch)

北京菜 · ⭐ 4.6

No. 3, Taihe East Garden North Street (next to Siqi Kindergarten)

Dishes

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  Traditional Fish Head with Giant Crispy Sticks

  The fish head is marinated and simmered with ginger slices and scallions, then slowly cooked with broth to make the flesh tender. Giant fried dough sticks are cut into pieces and stir-fried with the fish head, absorbing the rich sauce to create a crispy exterior and tender interior.
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  Salted Egg Yolk Baked Baby Pumpkin

  Bebi pumpkin is processed and baked with salted egg yolk, resulting in soft pumpkin and rich egg yolk aroma, creating a unique flavor.
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  Sichuan Pepper Quail

  Spicy麻 quail is a dish made with quail and seasonings like Sichuan pepper and chili. The quail is marinated, deep-fried until crispy, then stir-fried with sautéed Sichuan pepper, chili, scallions, ginger, and garlic to infuse flavor. Golden in color, it's crispy outside and tender inside with a rich spicy-numbing taste.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Stir-fried Fresh Pork with White Fungus

  White fungus stir-fried with fresh pork is a Chinese dish using white fungus and fresh pork as main ingredients. White fungus is soaked and blanched beforehand, while pork is sliced or shredded. Heat oil in a wok, stir-fry pork until it changes color, then add white fungus and stir quickly with seasoning.
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  Crispy Roast Duck with Red Fruit Flavor

  Red fruit香酥烤嫩鸭 features tender duck marinated and roasted in a挂炉, resulting in crispy skin and juicy meat. Red fruits (hawthorn) and spices enhance the flavor, infusing the duck with a unique sweet-sour aroma.
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  Beijing-style Eel Rolls

  Old Beijing hairtail fish spring rolls are a traditional snack made by marinating and frying hairtail fish, then wrapping it with scallion and cucumber strips in thin pancakes.
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  Braised Pork Elbow with Tea Tree Mushrooms

  Braised pig trotter with tea tree mushrooms is a stew featuring pork trotters and tea tree mushrooms. After blanching, the trotters are simmered with cleaned mushrooms, ginger, scallions, and seasonings until tender and flavorful.
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  Golden Kung Pao Chicken

  Golden Palace Kung Pao Chicken uses tender chicken breast, cut into cubes, and is paired with peanuts, scallions, ginger, and garlic. During cooking, the chicken cubes are first stir-fried over medium heat until they change color, then a specially prepared sauce and ingredients are quickly stir-fried together, and finally, roasted peanuts are sprinkled on top to enhance the texture.
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  Spicy Pork Belly in Flatbread

  Pork belly slices stir-fried with chili, garlic, ginger, and seasonings, then braised with soy sauce and sugar until flavorful, finally served in a baked flatbread for a spicy sandwich.

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