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Hua Jia Ba Ye Fu (Guizi Jie Si He Yuan Dian)

北京菜 · ⭐ 4.9

No. 237 Dongzhimen Nei Street

Dishes

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  Baba's Big Stir-Fried Pork

  Baba's Big Stir-Fried Pork is a home-style dish primarily made with pork belly, usually stir-fried together with vegetables such as green peppers and onions. To prepare, slice or cut the pork belly into pieces, then fry it to render the fat. Add seasonings and vegetables, quickly stir-frying until fully cooked.
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  Baba's Pan-Fried Meat Patties

  Bayi fried meat cakes are made from pork, seasoned with scallions, ginger, soy sauce, shaped into patties and pan-fried until the outside is slightly crispy and the inside juicy.
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  Beijing Flavors

  Beijing-style dish made with pork, scallions, soy sauce, and cooking wine, prepared by stir-frying or braising, commonly found in Beijing home cooking.
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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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  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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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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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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  Crispy Roast Chicken

  Crispy霸王 Chicken is a dish made from a whole chicken, marinated and deep-fried until the skin becomes golden and crunchy, while the meat stays tender and juicy.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.
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  Flower Family Bok Choy

  Hua Family Cabbage is a dish primarily made with napa cabbage. Typically, the cabbage is cut into segments and stir-fried together with pork slices and garlic cloves. It is seasoned with an appropriate amount of soy sauce, salt, and a small amount of sugar, then cooked until the cabbage becomes soft and fully absorbs the flavors.
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  Yongzheng Roast Duck

  Yongzheng Roast Duck is made from tender Peking duck, marinated and then roasted in a special oven. Before roasting, the duck is seasoned with a unique blend of spices to infuse flavor, then hung in the oven and slowly roasted over fruitwood charcoal, resulting in crispy skin and tender meat. After roasting, it is sliced and served on a plate, typically accompanied by lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping and eating.

Reviews

• Winter_1
  This siheyuan-style restaurant has been around for over 20 years and honestly the vibe is super unique. The whole courtyard setup is gorgeous, with outdoor seating in the front and these really elegant private rooms in the back. The star of the show has gotta be their signature Yongzheng roast duck (Peking duck) — they roast it over fruitwood and bring it out on this crazy "Temple of Heaven"-shaped platter, super ceremonial. Skin was perfectly crispy and the meat was super juicy. Another must-order is the Eighth Master pan-fried meat pie — crispy outside, tender inside, juices just bursting out. After 7pm they have guzheng music and Sichuan opera face-changing performances which honestly made the whole night feel really special. Service was professional and attentive, great spot for business dinners or hosting friends visiting from out of town. Not gonna lie, it's pretty pricey per person, but when you factor in the setting, the food, and the whole experience I'd say it's totally worth it. Definitely book ahead though, especially on weekends and evenings — the good spots go fast.