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Tang Ren Fu · Xin Jing Cai (Huasihu Yu Store)

北京菜 · ⭐ 4.3

Ground-floor commercial space, Huosi Road, Haihang Guoxingcheng (next to Atour Hotel)

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stir-Fried Chicken with Green and Red Peppers

  Double pepper stir-fried chicken is a dish made with young chicken, green pepper, and red pepper. The chicken is cut into pieces and stir-fried with the peppers, then seasoned to make the meat tender and the peppers crisp.
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  Crispy Roast Pig Trotter

  Tangrenfu crispy roasted pig trotter uses fresh pig trotters, marinated and roasted until the skin is crispy and the meat inside is tender. A secret spice blend is used for marinating, then high-heat roasting creates the signature crisp skin.
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  Stir-Fried Eggplant with Sauce

  Zha Ji Eggplant is a Chinese dish featuring eggplant as the main ingredient. The eggplant is sliced or cubed, then fried or pan-fried until tender, and stir-fried with a sauce made of soy sauce, sugar, vinegar, and garlic to absorb the flavors. Proper heat control ensures a crispy exterior and soft interior.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
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  Stir-fried Long Green Beans

  Stir-fried long beans is a Chinese dish made with long beans as the main ingredient, quickly cooked over high heat. Cut beans are stir-fried with garlic, ginger, and seasonings like soy sauce and salt to retain a crisp texture.
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  Yue-style Seafood Mǎoxiè Wàng

  Cantonese seafood Mao Xue Wang features fresh seafood like shrimp, squid, and shellfish, paired with duck blood, bean sprouts, and wide rice noodles, cooked in a special sauce and broth. Seafood is cleaned and simmered with ingredients, then seasoned.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Garlic-Flavored Yellow Croaker

  Garlic-flavored yellow croaker is made with fresh fish, seasoned with garlic, ginger, and scallions. The fish is cleaned, scored, marinated in salt and cooking wine, then pan-fried or steamed with garlic to infuse the flavor while keeping the flesh tender.
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  Bread Temptation

  Bread Temptation is a creative dessert featuring toast bread as its main ingredient. First, the toast is cut into cubes and baked until golden and crispy. Then, a hollow is created in the center and filled with vanilla ice cream. Finally, it is drizzled with chocolate or caramel sauce and served with fresh fruit cubes.
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  Stir-Fried Abalone Slices with Crisp Sound

  Feng Sheng Shui Qi Xiang Luo Pian is a cold dish featuring fresh conch as the main ingredient. Thin slices of conch are marinated with cucumber, carrot, and a seasoned dressing, preserving their crisp texture. Garlic, vinegar, soy sauce, and sesame oil enhance the flavor.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Abalone Sauce养生 Radish

  A healthy dish featuring white radish simmered in abalone sauce, highlighting the natural flavor of the radish with a soft, tender texture.

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