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Sheng Bai Wei • Jia Yuan Restaurant (Three He Tang Branch)

北京菜 · ⭐ 4.6

Buildings 3, Feng Ya Yuan Phase II, Yu Zhi West Road, Floors 1–3

Dishes

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  Dongpo Tofu

  Dongpo Tofu is a dish made with soft tofu, minced pork, mushrooms, and greens. Tofu is blanched, then stir-fried with the ingredients and simmered in broth or water, finished with a thickening sauce to coat the tofu.
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  Five Blessings Dumplings

  Five Blessings dumplings filled with pork, shrimp, chives, mushrooms, and egg, handcrafted with dough made from flour and water. The seasoned filling is wrapped in the skin and cooked by boiling or steaming.
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  Mom's Stir-Fried Shrimp

  Mother's stir-fried shrimp is a home-style dish made with fresh river shrimp, stir-fried quickly with葱姜蒜. The peeled shrimp with tails留 are seasoned and cooked to tender, flavorful meat.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Steamed Fresh Sea Bass

  Steamed fresh sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with ginger threads and scallions, and steamed to preserve its natural flavor.
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  Special Dumplings

  Special dumplings made with flour-based wrappers filled with pork, cabbage, and seasonings like scallions and ginger, hand-folded and cooked by boiling or pan-frying. The outer skin is soft and chewy, while the filling is savory and aromatic.
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  Vegetable Dumplings Four Ways

  Vegetarian dumplings filled with four types of vegetables, commonly including cabbage, carrot, mushroom, and tofu, mixed and seasoned before being wrapped in dough and boiled or steamed.
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  Old Beijing Fried Meatballs

  Old Beijing fried meatballs are a traditional Chinese snack made from pork filling, scallion and ginger, egg, and starch. Mix well, shape into balls, and deep-fry until golden and crispy. Crispy outside, tender and juicy inside.
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  Preserved Garlic Liver

  A Chinese dish made with pork liver and preserved garlic, stir-fried for a savory and aromatic flavor.
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  Lychee Wood Roast Duck

  Lychee wood-roasted duck uses Peking duck as the main ingredient, roasted slowly over lychee wood charcoal. After marinating, inflating, coating with sugar water, and drying, the duck is cooked until the skin is crispy and red-gold. The meat is tender with a unique lychee wood aroma.
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  Egg Yolk Baked Pumpkin

  The pumpkin is cut into pieces, steamed until tender, then mixed with egg yolks and stirred evenly. It is then pan-fried in oil until the surface turns golden brown, allowing the aroma of the egg yolk to penetrate the pumpkin, creating a crispy outer layer with a soft and fluffy interior.
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  Green Pepper Sea Bass

  Green pepper sea bass is a dish primarily made with sea bass and green peppers. The sea bass is cut into pieces, marinated, and then stir-fried together with green pepper slices. Seasonings are added and the dish is cooked until done. Common basic seasonings used in the preparation include oil, salt, and soy sauce, which help maintain the tenderness of the fish and the crispness of the peppers.

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