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Tang Gong Yue Cai Hai Xian (Hao Yuan Dian)

Cantonese cuisine · ⭐ 4.8

No. 17 Jianguomennei Avenue

Dishes

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  XO Sauce Stir-Fried Radish Cake

  Radish cake made from white radish and glutinous rice flour is sliced and stir-fried with XO sauce. Slice the radish cake, heat oil in a pan, sauté XO sauce until fragrant, then add the cake and stir-fry until slightly crispy, allowing the sauce to penetrate fully.
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  Tang Palace Roast Goose

  Tang Palace Roast Goose features a whole goose marinated, air-dried, and roasted in a hanging oven. The skin is crispy, the meat tender and flavorful, with a unique taste from special sauce applied during cooking.
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  Tang Palace Shrimp Dumplings

  Tang Palace Shrimp Dumplings are made with fresh shrimp and pork, wrapped in transparent thin dough and steamed. The filling is a blend of seasoned shrimp and pork, shaped into half-moons, and steamed until the skin becomes translucent and elastic with a tender, juicy center.
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  Tang Palace Golden Silver Seafood Rice Soup

  Tang Palace Golden Silver Seafood Rice Soup is made with rice, shrimp, squid, crab meat, and辅料 like egg, green peas, and carrots, cooked or simmered. The rice is soft and glutinous, with fresh seafood aroma and rich nutrition.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Tang Palace Pigeon Royal

  Signature Tang Palace Pigeon Royal features fresh squab marinated and roasted using a secret technique. Tender meat with crispy skin, preserving the pigeon's natural flavor.
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  Red Sausage Noodles

  Blood sausage rice noodles are made from pig blood and rice flour, mixed and steamed, then sliced for stir-frying or soups.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Honey-glazed BBQ Pork Pastry

  Honey-glazed char siu pastry features marinated pork roasted to perfection, then minced and stuffed into flaky dough, shaped into small pastries and baked until golden. Crispy outside, sweet and tender inside.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Fragrant Durian Pastry

  Fragrant durian puff is made with fresh durian flesh wrapped in flaky pastry, featuring a golden crispy crust and rich durian filling.

Reviews

• ghost_nigella
  The shrimp dumplings were huge and super plump, the skin was thin and almost see-through, and when I bit in there were two big juicy shrimp inside — really fresh and sweet, super clean taste. The squab was crispy on the outside and when I bit into it the juice just burst out, the meat was tender and not dry at all. The whole place has this old-school traditional vibe, really pretty inside, and the servers actually came over and explained the dishes and even recommended a few based on what we liked. Everything was made to order and came out hot, smelled amazing the second it hit the table. Honestly ate way too comfortably lol. After dinner we walked around the neighborhood and it was super quiet and chill. Definitely coming back next time I'm in Beijing.