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Hong Zhuangyuan Current-Brewed Congee · Beijing Cuisine (Lai Guangying Branch)

北京菜 · ⭐ 4.8

Building 3, Maquanying Nanli

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Danjiangkou Fish Head with Pancake

  A dish featuring a large fish head from Danjiangkou Lake, simmered with tofu and vermicelli, served with baked pancakes soaked in the rich broth.
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  Beijing-style Stir-Fried Mixed Vegetables with Spring Pancakes

  Beijing-style stir-fried mixed vegetables with spring pancakes is a traditional Beijing dish. The main ingredients include mung bean sprouts, chives, vermicelli, eggs, and spring pancake wrappers. The preparation method involves stir-frying mung bean sprouts, chives, and vermicelli with seasonings until fully cooked. Meanwhile, an egg omelet is prepared separately, then sliced and set aside. Finally, the stir-fried mixture and egg strips are wrapped together in the spring pancake wrappers for serving.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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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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  Signature Sauce Braised Bones

  Signature sauce-braised ribs made with pork spare ribs, marinated and slow-cooked with a secret sauce to achieve tender meat and rich, aromatic flavor.
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  Braised Chinese Cabbage with Pork Dumplings

  Braised cabbage with meatballs is a soup featuring cabbage and meatballs. Cabbage is cut into segments, and meatballs are made by mixing minced pork or beef with seasonings. Boil cabbage in water until tender, then add meatballs and cook until done. Season with salt.
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  Top Scholar Eight Treasure Porridge

  Zhuangyuan Eight Treasure Porridge is a traditional Chinese porridge made from eight ingredients: glutinous rice, red beans, mung beans, peanuts, black rice, oats, red dates, and longan dried fruit. Each ingredient is thoroughly soaked and slowly simmered to ensure a delicate texture and rich nutritional value.
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  Sticky Rice Noodles with Green Beans

  Zhuangyuan flat bean stewed noodles is a noodle dish primarily made with flat beans and noodles. The preparation involves stir-frying the flat beans until just cooked, adding seasonings and适量 water, then placing the noodles in and simmering until the noodles are fully cooked and have absorbed the sauce, finally mixing well to serve.
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  Stir-Fried BBQ Pork

  Zhuangyuan Stir-Fried Roast Pork is a dish made primarily with pork that is marinated, roasted, and then stir-fried with vegetables. The pork is roasted until the outside is crispy and the inside remains tender, paired with colorful vegetables for a rich and layered texture.
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  Top Scholar Chicken Stir-Fry

  Zhuangyuan Stir-Fried Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior with a golden color.适量辣椒 and seasonings are added to enhance the spicy and fragrant taste, and finally, green onions and other garnishes are incorporated to add color and texture complexity.
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  Egg Custard Rice Porridge with Pork

  Zhuangyuan皮蛋瘦肉粥 is made with rice as the base, combined with chopped century eggs and lean pork, slowly simmered until the rice is soft and the porridge thick. The century egg adds a unique flavor, while the pork boosts protein content, resulting in a smooth and delicate texture.
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  Top Scholar Crispy Beef Pie

  The状元酥皮牛肉饼 features tender beef as the main ingredient, marinated with spices and seasonings, then wrapped in a crispy pastry and baked until golden and crunchy. The pastry layers are distinct, while the beef filling is juicy and flavorful, offering a rich and satisfying texture.
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  Beijing-style Milk Skin Yogurt

  Old Beijing milk skin yogurt is a traditional Beijing dessert, primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, and allowing it to ferment undisturbed until a solid milk skin forms. It has a delicate texture and a balanced sweet-sour taste.
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  Sesame Sauce Sweet Pancake

  Sesame paste sugar cake is a traditional snack made primarily with sesame paste and sugar. The dough wraps around a sweet sesame sugar filling and is cooked by pan-frying. The crust is golden and crispy, while the filling is sweet and delicious, with a rich sesame aroma.

Reviews

• fervent_lilac
  The congee at Hongzhuang Yuan was seriously so good — super smooth and creamy, packed with ingredients, and the little side dishes were really flavorful too. The staff was warm and super attentive, food came out quick, and the place was clean and cozy. Honestly the whole experience was amazing, and for the price you really can't beat it. Definitely worth coming back to!