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Hua Jia Yi Yuan (Ritian Branch)

北京菜 · ⭐ 4.8

No. 1A, Ritang East Road (formerly China Club), 1st Floor Lobby, turn right

Dishes

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  Beijing Eight Delicacies

  Jing Ba Jian is a traditional Beijing pastry made primarily from flour, sugar, oil, and various fillings such as red bean paste, jujube paste, walnuts, and sesame. The dough is rolled into sheets, filled with the chosen ingredients, shaped into different forms, and then baked or steamed. The finished product is delicately shaped and has a soft, flaky texture.
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  Eight Banner Lamb Ribs

  Eight Banner Lamb Ribs is a dish featuring lamb ribs as the main ingredient, typically fresh rib cuts marinated and then grilled or pan-fried. Common marinades include soy sauce, cooking wine, ginger slices, and garlic, enhancing flavor. The finished dish has a golden color, tender meat, and rich aromatic spices.
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  Baba's Big Stir-Fried Pork

  Baba's Big Stir-Fried Pork is a home-style dish primarily made with pork belly, usually stir-fried together with vegetables such as green peppers and onions. To prepare, slice or cut the pork belly into pieces, then fry it to render the fat. Add seasonings and vegetables, quickly stir-frying until fully cooked.
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  Baba's Meat Pie

  Baba's meat pie is a type of dough-based dish made primarily with pork. The pork is minced and mixed with seasonings such as scallions and ginger, then wrapped in dough, sealed by pinching, and either pan-fried or steamed. The finished product has a slightly crispy outer crust and a tender, juicy filling.
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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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  Crispy Stir-Fried Shrimp

  Stir-fried large shrimp is made primarily with fresh shrimp, which are marinated to absorb flavor before being quickly stir-fried at high heat. This method results in tender, juicy shrimp meat with a crispy outer layer.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Flower Family Bok Choy

  Hua Family Cabbage is a dish primarily made with napa cabbage. Typically, the cabbage is cut into segments and stir-fried together with pork slices and garlic cloves. It is seasoned with an appropriate amount of soy sauce, salt, and a small amount of sugar, then cooked until the cabbage becomes soft and fully absorbs the flavors.
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  Yongzheng Roast Duck

  Yongzheng Roast Duck is made from tender Peking duck, marinated and then roasted in a special oven. Before roasting, the duck is seasoned with a unique blend of spices to infuse flavor, then hung in the oven and slowly roasted over fruitwood charcoal, resulting in crispy skin and tender meat. After roasting, it is sliced and served on a plate, typically accompanied by lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping and eating.

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