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Hanbi Ju Jingyi Jiachang Cai · Yan Tie Huo Shao

北京菜 · ⭐ 4.3

Unit B-102, 1st Floor, Building 1, No. 8 Courtyard, Caoqiao East Road, Huaxiang Subdistrict

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Cold Noodle Salad

  Lapi is a cold dish made primarily from starch ingredients like mung bean or sweet potato starch, steamed into thin sheets and cut into细条. Served with shredded cucumber, carrot, and bean sprouts, dressed with a flavorful sauce.
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  Signature Three Fresh Fillings Burnt Cake

  Signature Three Fresh Fillings Burnt Cake is a Chinese pastry made with pork, shrimp, and leeks. The outer layer is crispy, and the filling is fresh. Flour is mixed with water to form a dough, which is then filled with the prepared three-fresh mixture and fried until golden.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Crispy pancakes with hairtail fish

  Scallion pancakes wrapped around hairtail fish is a home-style dish using scallion pancakes and hairtail fish as main ingredients. The hairtail fish is marinated first, then pan-fried until golden and crispy, while the scallion pancakes are soft and flaky. When combined and rolled up for eating, the dish offers a rich and varied texture.
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  Stir-fried Pork Intestines

  Jiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.
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  Pork and Fennel Flatbread

  Pork and fennel bao is made with a flour-based dough, filled with minced pork and chopped fennel seasoned and mixed together. It's wrapped in the dough, sealed, then pan-fried or baked until golden brown, with a crispy crust and savory filling.
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  Beijing-style Stewed Offal

  Old Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
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  Old Beijing Tofu Juice

  Old Beijing bean juice is a beverage made from mung beans through a long process of fermentation and boiling. It has a gray-green color, a unique taste with a slight sourness, and is a traditional snack unique to old Beijing.
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  Self-boiled Bean Curd Porridge

  Self-boiled bean curd porridge is a porridge-like food made mainly from soybeans, processed through soaking, grinding, and boiling. It has a smooth texture, rich in protein, with a strong soy aroma and natural sweetness.
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  Dalian Fire Cake

  Dalian火烧 is a traditional Chinese snack made with flour for the wrapper and filled with pork-based stuffing, then pan-fried. Its shape resembles an ancient satchel called 'dalia', hence the name.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.

Reviews

• bold_dragonfly
  Found this little place tucked away near Caoqiao and it was such a nice surprise. They focus on old Beijing flavors and honestly, everything we tried was solid. Got the signature "dalian" stuffed flatbread — the outside was super crispy and when you bite in there's actual soup inside, with a filling of shrimp and pork that tasted really fresh. Also tried the pork and fennel flatbread, and wow the fennel flavor was so fragrant, the meat juicy and tender. They gave us free congee on the side, nice and thick, super warming on the stomach. You can watch the guys in the open kitchen making everything fresh, rolling and pan-frying it right in front of you, which is kinda cool. The flavors are legit, portions are huge, and the price is great. Definitely coming back.