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Hua Jia Yi Yuan (Financial Street Jin Shi Fang Branch)

北京菜 · ⭐ 4.8

B1 Floor, No. 35, Jinshifang Street, Zone E, Financial Street (west of CPPCC Auditorium)

Dishes

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  Beijing Eight Delicacies

  Jing Ba Jian is a traditional Beijing pastry made primarily from flour, sugar, oil, and various fillings such as red bean paste, jujube paste, walnuts, and sesame. The dough is rolled into sheets, filled with the chosen ingredients, shaped into different forms, and then baked or steamed. The finished product is delicately shaped and has a soft, flaky texture.
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  Eight Banner Lamb Ribs

  Eight Banner Lamb Ribs is a dish featuring lamb ribs as the main ingredient, typically fresh rib cuts marinated and then grilled or pan-fried. Common marinades include soy sauce, cooking wine, ginger slices, and garlic, enhancing flavor. The finished dish has a golden color, tender meat, and rich aromatic spices.
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  Baba's Pan-Fried Meat Patties

  Bayi fried meat cakes are made from pork, seasoned with scallions, ginger, soy sauce, shaped into patties and pan-fried until the outside is slightly crispy and the inside juicy.
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  Bayi's Premium Caviar Duck

  Premium duck meat is marinated and cooked with caviar, using a special technique to ensure tenderness and flavor infusion, while caviar adds a unique taste and texture.
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  Yiyuan Wangba Chicken

  Yiyuan Wangba Chicken is a cold dish made from a whole chicken, boiled and shredded. It's served with scallions, ginger, cilantro, and a special sauce of soy sauce, vinegar, sugar, garlic, and chili oil.
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  Yiyuan Fresh Mushroom Buddha Jumps Over the Wall

  Yiyuan Fresh Mushroom Buddha's Hand Bowl features a variety of fresh mushrooms, including abalone, sea cucumber, fish maw, scallop, and pigeon eggs, slow-cooked in premium broth. Ingredients are layered in a special container after pre-processing and steamed for hours to blend flavors.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Old Beijing Stir-Fried Pork

  Old Beijing-style stir-fried pork belly is a home-style dish made with fatty pork slices, green peppers, and onions. The pork is first pan-fried to render fat, then vegetables are added and stir-fried together before seasoning and thickening the sauce.
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  Flower Family Bok Choy

  Hua Family Cabbage is a dish primarily made with napa cabbage. Typically, the cabbage is cut into segments and stir-fried together with pork slices and garlic cloves. It is seasoned with an appropriate amount of soy sauce, salt, and a small amount of sugar, then cooked until the cabbage becomes soft and fully absorbs the flavors.
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  Golden Soup Hand-Torn Tofu

  Golden broth hand-teared tofu is a dish made by simmering soft tofu, broken by hand into small pieces, in a golden broth typically prepared with chicken or bone stock and ingredients like tomatoes and carrots to achieve a golden hue. The tofu absorbs the flavor while maintaining a soft texture.
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  Yongzheng Roast Duck

  Yongzheng Roast Duck is made from tender Peking duck, marinated and then roasted in a special oven. Before roasting, the duck is seasoned with a unique blend of spices to infuse flavor, then hung in the oven and slowly roasted over fruitwood charcoal, resulting in crispy skin and tender meat. After roasting, it is sliced and served on a plate, typically accompanied by lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping and eating.

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