Chayang Fang Chinese Restaurant
Cantonese cuisine · ⭐ 3.8
Beijing Exhibition Center Hotel Courtyard, No. 135, Xizhimen Wai Street
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Beijing Exhibition Center Hotel Courtyard, No. 135, Xizhimen Wai Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Qian Dao Lake Fish Head with Flatbread, Spicy Chicken with Chili Sauce, Kung Pao Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Cantonese cuisine
- Rating: 3.8
- Address: Beijing Exhibition Center Hotel Courtyard, No. 135, Xizhimen Wai Street
- Popular dishes: Qian Dao Lake Fish Head with Flatbread, Spicy Chicken with Chili Sauce, Kung Pao Chicken, Maoxuewang, Beijing-style Roasted Lamb Slices
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Dishes
Qian Dao Lake Fish Head with FlatbreadQianshan Lake Fish Head with Flatbread is a dish featuring large fish heads from Qianshan Lake as the main ingredient. The fish head is cut into pieces and stewed together with辅料 such as ginger slices and green onion segments, along with seasonings like soy sauce and cooking wine. It is slowly simmered until the broth becomes rich and flavorful. Then, baked flatbread is immersed in the soup, allowing it to absorb the delicious fish flavor and creating a unique taste.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Kung Pao ChickenKung 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.
MaoxuewangMaoxuewang 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.
Beijing-style Roasted Lamb SlicesOld Beijing roasted lamb slices are made by marinating fresh lamb slices and grilling them over charcoal or in a烤炉. The thin, evenly sliced lamb is slightly charred on the outside and tender and juicy inside, often served with scallion strips, cucumber sticks, and sauce.