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Xihe·Jinzhi (Hengsheng Hui Dian)

北京菜 · ⭐ 4.7

6th Floor, Heshenghui Mall

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Master's Sweet and Sour Pork

  Master Guo Bao Rou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch batter, and deep-fried until golden and crispy. Then, a sweet-and-sour sauce made from sugar, vinegar, water, and starch is poured over the meat pieces, forming a glossy syrup coating on the outside. The finished dish has a bright red color and offers a satisfying texture of crispy exterior and tender interior.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Mini Meat Patties

  Small meat pies are round dumplings made by mixing pork with scallions, ginger, and seasonings, then wrapping the filling in dough. The shaped balls are flattened and cooked in a pan or steamed until golden brown or fully cooked.
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  Zhang's Lion's Head Meatballs

  Zhang's Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in a pot until fully cooked. The finished dish features tender meat and rich, flavorful broth.
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  Torn Sugar-Oil Flatbread

  A hand-teared sugar-oil pancake made from flour, fermented with yeast, rolled into a sheet, coated with sugar and oil, folded, flattened, and pan-fried until golden. The dough is portioned, flattened, brushed with sugar and oil, layered, cut, and fried until both sides are golden brown, then torn by hand before eating.
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  Shacha Braised Dishes

  Shacha stew is a dish made by slow-cooking pork or beef bones with various spices and shacha sauce. Main ingredients include pig trotters, beef brisket, tofu skin, bean sprouts, and vermicelli, absorbing the rich broth flavor through long simmering.
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  Sea Urchin Tofu

  Sea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
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  Xihé Classic Roast Duck

  Xihé Classic Roast Duck is made from premium Peking duck, marinated and roasted in a traditional hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.

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