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Hui Xiao Ya · Xin Jing Cai (Media University Branch)

北京菜 · ⭐ 4.7

1st Floor, South Entrance, Building A, Huahui Plaza, No. 388 Beihua Yuan Village

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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  Peking Duck with Caviar

  Beijing roast duck with caviar is a fusion dish featuring Beijing duck and caviar. The duck is premium fattened duck, roasted in a挂炉 for crispy skin and tender meat; caviar is made from sturgeon eggs. Serve by slicing the duck and pairing with caviar, wrapped in thin pancakes with scallions and cucumber strips.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Raspberry Liver Pâté

  Raspberry liver pâté is a fusion dish featuring foie gras and raspberries. Foie gras is gently cooked or seared to preserve its delicate texture, while raspberries add a tangy sweetness as jam or fresh fruit. The combination delivers rich and refreshing flavors.
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  Rose Lychee Shrimp

  Rose Lychee Shrimp is a dish made with fresh shrimp, lychee, and rose sauce. The shrimp is tender and the taste is fresh, with the sweetness of lychee perfectly combined with the fragrance of rose, giving it a unique and refreshing flavor.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Belle's Roasted Lamb

  Belle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.
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  Golden Baby Bok Choy

  Golden Baby Bok Choy is a dish featuring baby bok choy as the main ingredient. The vegetable is washed, cut, blanched, then stir-fried with eggs, ham, or bacon, and finished with a light sauce to achieve a golden hue and tender texture.

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