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Huaiyang Fu · You Yuan Jingmeng (Beijing SKP Store)

江浙菜 · ⭐ 4.5

Unit D6003, Level 6, Beijing SKP, No. 87, Jianguo Road

Dishes

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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Signature Braised Pork with Radish

  This dish features pork belly stewed with white radish. The pork is blanched to remove odor, then stir-fried with scallions, ginger, star anise, and other spices. It's braised with soy sauce, sugar, and cooking wine, then simmered with white radish until tender and flavorful.
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  Signature Nanjing Roast Duck

  Signature Nanjing roasted duck made from premium ducks, marinated and air-dried before being roasted in a挂炉. Crispy skin, tender meat, rich flavor. Main ingredient: duck; seasonings include salt, sugar, soy sauce, and spices.
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  Shanghai-style Eel in Hot Oil Sauce

  This Shanghai-style dish features eel as the main ingredient. The eel is cut into pieces, stir-fried with scallions, ginger, and garlic, then simmered with soy sauce, sugar, and cooking wine until flavorful, finally drizzled with hot oil to enhance aroma.
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  松茸菊花豆腐汤

  A clear soup made with fresh matsutake mushrooms, soft tofu, and dried chrysanthemum flowers. The mushrooms and tofu are gently simmered in water, then chrysanthemum is added to enhance the natural aroma and clarity of the broth without excessive seasoning.
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  Stir-fried River White Shrimp

  Stir-fried river white shrimp is a dish made with river white shrimp as the main ingredient, stir-fried quickly with scallions, ginger and other seasonings. It has a fresh and tender texture with a light and crisp taste.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Stir-fried Yellow Croaker with Homemade Rice Cake

  Fresh yellow croaker is pan-fried and stewed with rice cakes, which absorb the fish's flavor and broth, becoming soft and chewy. The tender fish meat pairs perfectly with the glutinous rice cakes, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.
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  Crispy Huangqiao Burnt Cake

  Succulent Huangqiao Burnt Cake is a traditional Chinese pastry made primarily from refined wheat flour, combined with lard and white sesame seeds. Its distinctive feature lies in its crispy outer crust and soft, flavorful filling, with an aromatic fragrance. The preparation involves kneading the dough until smooth, wrapping it around the filling, flattening it into a round cake, sprinkling with white sesame seeds, and baking in an oven until golden brown.
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  Fresh Fruit Glutinous Rice Balls in Sweet Wine Soup

  Fresh fruit glutinous rice balls with sweet fermented rice wine, made by boiling glutinous rice balls and adding diced fresh fruits like apple, banana, or strawberry, then mixing with heated rice wine sauce.
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  Chicken Soup with Tofu Skin Noodles

  Chicken broth stewed tofu threads is a dish made with tofu threads, chicken broth, ham, shrimp, and mushrooms. Tofu threads are blanched, then simmered in chicken broth with seasonings until flavorful, finally thickened with a slurry.
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  Yellow Braised Softshell Turtle

  Yellow Braised Softshell Turtle is a dish made with softshell turtle, vegetables, and seasonings using the yellow braising method. Main ingredients include softshell turtle, potatoes, and carrots, with a tender texture and rich flavor.

Reviews

• everyday_sunflower_seed
  如果你第一次来，可以重点避开一些点菜的小坑。两人用餐的话，建议先点一个红烧肉、一个鳝糊或黄鱼年糕，再加份蔬菜（比如时令的马兰头）就够了，它家菜量适中但偏精致，点多了容易腻也浪费。 响油鳝糊和熏鱼都是经典本帮口味，偏甜，不爱甜口的可能要考虑下。另外，周末饭点SKP人流量大，最好提前订位，不然可能要等。特别表扬一下服务，上次遇到一位叫娟娟的服务员，特别细心，换骨碟、添茶都很及时。最后，它家的青团和醪糟汤圆作为收尾甜品很出彩，尤其是青团，皮糯馅香，很有春天的感觉。