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Hua Jia Yi Yuan (Cuizhi Dian)

北京菜 · ⭐ 4.8

Beijing Ship Hotel, Courtyard No. 18, Cuiwei Road

Dishes

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  Baba's Pan-Fried Meat Patties

  Bayi fried meat cakes are made from pork, seasoned with scallions, ginger, soy sauce, shaped into patties and pan-fried until the outside is slightly crispy and the inside juicy.
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  Bayi's Premium Caviar Duck

  Premium duck meat is marinated and cooked with caviar, using a special technique to ensure tenderness and flavor infusion, while caviar adds a unique taste and texture.
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  Imperial Pastries

  Imperial pastries are traditional Chinese snacks made primarily from flour and glutinous rice flour, with additions of sugar, oil, red bean paste, and nuts, prepared by steaming, frying, or baking. Popular varieties include Xiao Long Bao, Pea Yellow, Donkey Roll, and Osmanthus Cake—delicate in appearance and smooth in texture.
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  Imperial Rose Cake

  Imperial rose cake is a traditional pastry made with flour dough and filled primarily with rose jam and sugar. The dough is rolled out, filled, shaped into rounds or half-moons, then baked until golden.
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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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  Dry-Fried Blood Sausage

  Dry-fried blood sausage is a Chinese stir-fry dish using pork intestines as the main ingredient. Cleaned pork intestines are sliced and stir-fried with green peppers, onions, and seasonings like soy sauce and cooking wine, then quickly cooked over high heat for a chewy texture.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Gu Jie Special Crawfish

  Freshly cleaned crawfish are boiled and stir-fried with scallions, ginger, garlic, chili, Sichuan pepper, fermented bean paste, and cooking wine, then garnished with cilantro or green onions.
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  Flower House Fish

  Flower Family Fish is a dish made with fresh fish and seasoned with scallions, ginger, garlic, chili, and doubanjiang. The fish is marinated, pan-fried until golden on both sides, then simmered with seasonings and garnished with cilantro or green onions.
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  Lobster Stir-fry with Prosperity

  Feng Sheng Shui Qi Lau Seafood is a dish featuring fresh seafood like shrimp, crab, shellfish, and fish slices. After briefly blanching or stir-frying, the seafood is mixed with a special sauce and served over cooked vermicelli or rice noodles, garnished with green onions and cilantro. The preparation emphasizes preserving the seafood's tender texture.
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  Duck Skin and Pork

  A Chinese dish made with duck skin and pork, slow-cooked to achieve a rich, savory flavor.
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  Black Pepper Beef Ribs

  Black pepper beef short ribs are marinated, then pan-seared or braised until tender, finished with a black pepper sauce for a juicy, flavorful dish with rich pepper aroma.

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