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Yue Jin Yuan

特色菜 · ⭐ 4.8

Siheyuan, No. 29, Qunzhi Lane, Qianmen Subdistrict

Dishes

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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Hibiscus Gourd Foie Gras

  Hibiscus gourd foie gras is a fusion dish featuring hibiscus, gourd, and foie gras. Hibiscus juice is extracted for seasoning or garnish; gourd slices are blanched; foie gras is marinated and pan-seared until golden outside and tender inside. The three ingredients are artfully arranged to create a vibrant, colorful plate.
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  Creamy Chicken and Wing Soup

  A stewed dish made with chicken and chicken wings, seasoned with ginger slices and green onions, slowly simmered to create a rich broth. The meat is tender and flavorful, perfect with rice.
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  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Stewed Turtle One Pound

  Fresh ecological softshell turtle, about one catty, stewed with scallions, ginger, garlic, soy sauce, and cooking wine using the yellow-braising method. The meat becomes tender and the broth rich.
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  Stewed Ecological Softshell Turtle with Seafood Tower

  Yellow-braised ecological softshell turtle Buddha's delight features premium ingredients like abalone, sea cucumber, fish maw, and scallops, slow-cooked using the yellow-braising method. The turtle is blanched first, then simmered in a clay pot with seafood and high-quality broth, along with ginger slices and green onions, for several hours to blend flavors.

Reviews

• Devon_22
  This place is tucked inside a traditional courtyard house and honestly the vibe is super cool — the gray brick and tile work give it that old Beijing feel, and yeah, my pics turned out amazing. Got a private room for our group and it felt really secluded, perfect for hanging with friends or even a business dinner. The staff were lovely, greeted us at the door with warm water and hot towels, and walked us through the menu. Portions were huge, everything tasted fresh, the Hunan dishes were packed with flavor, and the plating was actually really thoughtful. Whole experience was just smooth — no real wait, service was on point. Would definitely come back.