Hua Yuan Private Kitchen - Spring Renewal (Hua Yuan Scenic View Hotel)
特色菜 · ⭐ 4.6
Heyuan Jingyi Grand Hotel
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Heyuan Jingyi Grand Hotel. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 10-Second Beef, Taiwanese Chicken, Kung Pao Shrimp Balls.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 特色菜
- Rating: 4.6
- Address: Heyuan Jingyi Grand Hotel
- Popular dishes: 10-Second Beef, Taiwanese Chicken, Kung Pao Shrimp Balls, Imperial Sauce Stir-Fried Pork Cubes, Maoxuewang
China trip · China travel
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Dishes
10-Second BeefTen-second beef is made with fresh yellow beef, quickly blanched or stir-fried briefly. Sliced beef is marinated, then rapidly stir-fried at high heat to keep it tender. Typically served with scallions, ginger, garlic, and chili for a fresh, tender taste.
Taiwanese ChickenTaiwanese chicken is a dish with Taiwanese flavors, primarily made with chicken. The preparation involves marinating the chicken, then frying it until golden and crispy, and finally cooking it with a specially prepared seasoning.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Imperial Sauce Stir-Fried Pork CubesPalace-style stir-fried diced pork with green peppers and carrots, seasoned with soy sauce, sweet bean sauce, sugar, and garlic.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sea Urchin Stone Pot TofuSea urchin stone pot tofu is a dish made primarily with soft tofu and fresh sea urchin. The tofu is cut into cubes and placed in a heated stone pot, then simmered with an appropriate amount of broth or water. The sea urchin is evenly spread over the tofu and gently cooked over low heat until fully infused with flavor. The tofu absorbs the rich umami of the sea urchin, resulting in a delicate texture, while the sea urchin retains its distinctive, luxurious taste.
Crispy Seven-Flavor TofuCrispy Seven-Flavor Tofu is made with soft tofu coated in a special powder mix, then deep-fried until golden and crunchy. The inside remains tender while the outside is crispy, served with a dipping sauce or drizzle made from seven seasonings for rich flavor.
Bamboo Shoots with Lily Bulb and AlmondsA cold dish made with bamboo shoots, fresh lily bulbs, and boiled almond kernels. Slice bamboo shoots, clean lily petals, blanch almonds, then mix and season. Simple preparation highlights natural flavors.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.