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Ru Yun Jiu Jia (Dong Zhi Branch)

北京菜 · ⭐ 4.3

Building 6, Shizipo Dongli, Shizipo Jie, Dongwai

Dishes

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  Hairtail Egg Soup

  Oyster egg soup is made primarily with oyster eggs, combined with clear broth and garnishes such as coriander. The preparation involves washing and deodorizing the oyster eggs, then simmering them slowly in clear broth with seasonings, and finally sprinkling with coriander to enhance aroma.
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  Eight Treasures Tofu Stew

  Eight Treasures Tofu Pot features tender tofu as the main ingredient, combined with eight carefully selected ingredients such as mushrooms, shrimp, chicken, ham, bamboo shoots, sea cucumber, abalone, and quail eggs. These ingredients are cooked together with the tofu in a clay pot, allowing the flavors to blend harmoniously. During preparation, high-quality broth or water is typically added, and the dish is slowly simmered over low heat until fully infused with flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Southern Fried Meatballs

  South Fried Meatballs is a traditional famous dish, primarily made from minced pork. The pork is mixed with chopped scallions, ginger, cooking wine, salt, and other seasonings, then shaped into meatballs. These are pan-fried to achieve a crispy exterior and tender interior, and finally simmered with seasoning to allow the meatballs to fully absorb the broth, resulting in a rich and flavorful taste.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Kung Pao Sea Bass Cubes

  Kung Pao Sea Bass Cubes is a dish made by cutting sea bass into small cubes, frying them until slightly golden, and then stir-frying with peanuts, dried chili peppers, scallions, ginger, and garlic. First, the sea bass cubes are marinated to absorb flavor, then briefly fried in oil, and finally tossed quickly with a prepared Kung Pao sauce (containing soy sauce, vinegar, sugar, cooking wine, and starch) to coat each cube evenly, giving it a rich sauce and a crunchy peanut texture.
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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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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Stir-fried Four-angled Beans

  Stir-fried Four-angled Beans is a vegetarian dish primarily featuring four-angled beans. Fresh beans are removed from their pods and blanched in boiling water before being set aside. In a wok, heat oil and sauté minced garlic until fragrant, then add the beans and stir-fry. Season with an appropriate amount of salt and cook until the beans are just tender. Serve hot.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Sauced Fish Slices

  Stir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
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  Braised Eggplant

  Vegetarian braised eggplant is a dish primarily made with eggplant, stir-fried to perfection. The eggplant is cut into pieces and combined with seasonings such as garlic paste, soy sauce, and sugar. After high-heat quick stir-frying, the eggplant fully absorbs the flavors, resulting in a fragrant and tender texture.

Reviews

• Erin_15
  Was just walking by and saw a bunch of people inside so we figured why not and popped in. Got the braised eggplant, Shandong style — super flavorful from the oil but not greasy at all, went amazing with rice, honestly could've eaten like three bowls of rice with it. The fried meatballs were really good too, crispy on the outside and tender inside, and the sauce was just perfect. Staff was super nice, anything we needed they were on it, and the food came out fast. Place was clean too, tables and chairs all neatly set up, honestly felt like eating at home it was that comfy.