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HongfuXin·Beijing Muslim (East Street Branch)

北京菜 · ⭐ 4.5

No. -1, Yard No. 5, Luogouqiao Dongguan, Chengnei Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Hui-style Tofu with Spices

  Hui ethnic group's fermented tofu is a dish made primarily from tofu. The tofu is cut into cubes, pan-fried until slightly golden, then stir-fried with葱姜蒜 and chili. Water is added and simmered. It's often seasoned with bean curd juice or doubanjiang for a richer flavor.
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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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  Signature Hu Lu Si

  Signature Hu Lu Si is a dish featuring hu lu si as the main ingredient, typically stir-fried with garlic, green and red peppers, and seasonings. It emphasizes quick cooking to retain the crisp texture of the vegetable.
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  Signature Shrimp

  Signature shrimp made with fresh large shrimp, deveined and留尾, marinated with salt and cooking wine, then fried until golden. Stir-fried with garlic, ginger, scallions, and seasoned with soy sauce, sugar, and a little water for a flavorful simmer.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Beijing-style Grilled Lamb on Iron Skillet

  Old Beijing grilled lamb is a traditional dish made with fresh lamb slices, marinated and cooked on a hot iron griddle. Served with scallions and ginger, it's grilled until slightly charred and tender. Enjoy with salted pepper or sauce.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Gate Nail Meat Buns

  Men Ding meat buns are made primarily with beef, seasoned with scallions, ginger, and other spices to form a filling. The mixture is then wrapped in dough and shaped into small pies resembling door nails. Finally, they are pan-fried until both sides turn golden brown.
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  Alaskan Deep-Sea Sole Rice Soup

  Alaskan halibut porridge features Alaskan deep-sea halibut as the main ingredient, combined with rice, ginger slices, and green onions. The halibut is cut into pieces and cooked with rice, allowing the fish's freshness to infuse into the grains, creating a unique fish-flavored porridge. Cooking requires precise heat control to ensure tender fish and soft, sticky rice.

Reviews

• klutzy_saffron
  This place is right on the east side of Wanping City, super easy to find and there's parking out front. The restaurant has two floors with regular tables, big tables, and private rooms too. The vibe is kinda traditional and old-school Chinese, really nice for a family dinner or hosting guests. Price is around 100 per person, which I thought was pretty fair. Menu is loaded with options. The braised beef strips were so tender and flavorful, seriously amazing with rice. The mapo tofu is fried with lamb fat and has this tangy, appetizing thing going on. Service was on point and the food came out fast. The one thing — the duck had a bit of a gamey smell to it, so if that's gonna bother you, I'd skip it and try one of their signature dishes instead. The Alaska deep sea fish over rice is killer, fish is super tender and the broth soaked into the rice was honestly so good. Overall a solid pick for dinner in the area, would come back.