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Hutong Xi Yan • Xin Jing Cai (Xiao Tun Lu Dian)

北京菜 · ⭐ 4.7

Building No. 2, Yard No. 5 Shuanglin East Road

Dishes

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  Nine Five Imperial Roast Duck

  Nine Five Imperial Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Crispy Fried Mini Meatballs

  Crispy fried meatballs made from pork or beef, seasoned with scallions, ginger, and spices, formed into small balls, coated in starch or flour, then deep-fried until golden and crunchy.
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  New-style Seafood Mǎoxiāng

  A modern-style seafood Mao Xue Wang is based on ingredients such as duck blood, mung bean sprouts, yellow soybean sprouts, luncheon meat, and fish tofu. It includes seafood like shrimp, squid, and clams. After stir-frying with beef tallow hot pot base and boiling in water, it is garnished with green onions and cilantro.
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  Premium Buddha Jumps Over the Wall

  Premium Fujiaqi is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's steamed slowly for hours to blend flavors.
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  Fruit-Infused Roast Duck

  Fruit Roast Duck is an innovative fusion dish made from a whole duck, marinated, air-dried, and roasted to achieve a crispy skin and tender meat. Fresh fruits like apples, pears, and pineapples are added during roasting or when serving for a fragrant, refreshing taste.
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  Xiyan Signature Meat Cake

  Xiyan Signature Meat Cake is a traditional Chinese snack made with pork as the main ingredient, seasoned with scallions and ginger, and pan-fried. It has a crispy exterior and tender, juicy interior with rich flavor.
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  Signature Fish Head with Big Fried Dough

  Fish head marinated and pan-fried golden, then stewed with tofu and mushrooms, finished with special hemp flowers simmered to absorb the rich broth, making the fish head flavorful and the hemp flowers soft and aromatic.
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  Old Beijing Stir-Fried Pork

  Old Beijing-style stir-fried pork belly is a home-style dish made with fatty pork slices, green peppers, and onions. The pork is first pan-fried to render fat, then vegetables are added and stir-fried together before seasoning and thickening the sauce.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Quinoa Vegetable Salad

  Quinoa vegetable salad features quinoa mixed with fresh vegetables like lettuce, cucumber, tomato, and avocado, dressed with olive oil and lemon juice.
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  Caviar-Infused Crispy Roast Duck

  Roast duck made from premium duck meat, marinated and roasted in a挂炉 for crispy skin and tender flesh. Caviar served as a garnish or accompaniment to enhance texture and flavor.

Reviews

• roaming_shrew
  Just tried this new Beijing spot and honestly I'm impressed. The Peking duck was the highlight — skin was so crispy and the meat just melted in your mouth, and wrapping it in the thin pancakes with the sweet bean sauce was next level. The seafood pork blood stew was a huge portion, seafood tasted fresh, and the chili hit was strong in a good way, super tasty with rice. The quinoa salad was light and refreshing, which worked perfectly to balance out the heavier dishes. The decor is really nice too, wooden tables and warm lighting give it a cozy vibe. Staff were friendly and the food came out fast. Overall a really solid meal, I'll definitely come back.