Close

Beijing Flavor (Wang Si Ying Store)

北京菜 · ⭐ 3.8

No. 9 Building, Courtyard No. 4, Bowen Garden, Chaoyang District

Dishes

• 

  Two Ways with Shrimp

  One shrimp, two ways is a dish featuring fresh shrimp as the main ingredient. Typically, the shrimp is divided into two parts: one part has its shell removed and the meat is marinated with seasonings before being stir-fried; the other part retains the shell, which is used to make a rich broth or sautéed and then cooked together with the shrimp meat, creating two distinct textures and flavors in the same dish.
• 

  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
• 

  Mixed Vegetable Fried Rice

  Fried rice is a dish made by stir-frying rice mixed with various ingredients such as vegetables and meat. To prepare it, cook the rice to about 80% doneness, then add diced vegetables and meat, stir-fry with oil until cooked through, and finally season with sauce and stir evenly.
• 

  Wushan Grilled Fish

  Wushan烤鱼 uses fresh fish as the main ingredient, marinated with various spices and seasonings before grilling. The fish meat is tender and the skin crispy, paired with a variety of vegetables or soy products to create a unique flavor.
• 

  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
• 

  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
• 

  Celery with Tofu Skin Salad

  Celery and tofu skin salad is a refreshing cold dish made primarily with fresh celery and tofu skin. Tofu skin, a soy product, is rich in plant-based protein, while celery offers a crisp texture and unique aroma. When combined and simply seasoned, this dish presents a perfect balance of color, fragrance, and flavor.
• 

  Fragrant Pickled Mustard Greens

  Fragrant贡菜 is a cold dish primarily made with dried贡菜. After soaking and blanching, the贡菜 is mixed with garlic, chili oil, soy sauce, vinegar, sugar, and other seasonings. It has a crisp texture and a unique flavor.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
• 

  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

Reviews