Close

Beijing Century JinYuan Hotel - XinFu Set - Min Cuisine

地方菜 · ⭐ 4.8

2nd Floor, Xinfuxi, No. 69 Banjing Road

Dishes

• 

  Mixed Stir-Fried Noodles

  Stir-fried mixed noodles is a Chinese main dish made with thin noodles and various vegetables, meats, or seafood. Cook noodles first, then stir-fry with葱姜蒜, add meat, shrimp, carrots, green peppers, bean sprouts, mix in noodles, season, and serve.
• 

  Buddha Jumps Over the Wall

  A luxurious Fujian dish made by slow-cooking premium ingredients like abalone, sea cucumber, shark fin, and dried scallops in a rich broth.
• 

  Ancient Method Yongzhou Blood Duck

  Ancient Method Yongzhou Blood Duck is a Hunan specialty dish made with duck blood and spices such as chili, Sichuan pepper, ginger, and garlic using traditional cooking methods. It has a fresh and spicy flavor with a rich taste.
• 

  Spicy Golden Soup Frog Legs

  Spicy golden soup frog legs with tomato and chili, tender and flavorful.
• 

  Rongcheng Lychee Meat

  Rongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
• 

  Braised Taro with Fragrant Sauce

  Fried taro slices are layered with pork or chicken, marinated, then baked until golden. Crispy outside, soft inside, with distinct texture layers.
• 

  Hermes Chili Stir-Fried Pork

  This dish features pork sliced thin or in small pieces, stir-fried with chili peppers. Garlic and ginger are added for flavor, along with soy sauce and cooking wine. Stir-fried quickly over high heat until fully cooked. The dish has a bright red color, tender meat, and spicy, aromatic chili flavor.
• 

  Hermes Pepper Stir-Fried Ox Tongue

  Hermes Pepper Stir-Fried Ox Tongue is a Chinese dish made primarily with ox tongue and peppers, stir-fried quickly. The ox tongue is tender, paired with the spicy flavor of peppers, offering a delicious and layered taste.
• 

  Fuzhou Delicacy Taro Paste

  Fuzhou delicacy made from Liping taro, steamed and mashed, mixed with sugar and lard or vegetable oil, then optionally topped with peanuts or coconut flakes for a smooth, sweet paste.
• 

  Steamed Huanggua Fish with Chili Sauce

  Cubed Dongshan Island cucumber fish mixed with spicy chili sauce and steamed. Main ingredients are Dongshan Island cucumber fish and spicy chili sauce, steaming preserves the tenderness of the fish and the flavor of the sauce.
• 

  Minnan Sea Slug Jelly

  Minnan土笋冻 is a cold dish made primarily from sea worms (scientific name: Aphrodite aculeata). The sea worms are boiled, filtered for juice, then cooled to form a transparent or slightly milky gelatinous block. Served in cubes with soy sauce, vinegar, garlic, and chili as condiments.
• 

  Fujian Ginger Duck

  Oyster sauce duck is a traditional Minnan dish made by stewing old hen with ginger, rice wine, soy sauce, and other seasonings. The main ingredients include a whole old hen, aged ginger, garlic, rock sugar, and rice wine. Slow simmering allows the duck meat to absorb the flavors, resulting in a rich and savory broth.
• 

  Minhai Seafood Noodle Paste

  Fujian coastal seafood noodle paste made from fresh seafood like shrimp, clams, and squid mixed with flour, then pan-fried with scallions, ginger, and garlic for a soft, chewy texture with rich seafood aroma.
• 

  Minnan Wild Rock Oyster Fritter

  Minnan wild rock oyster fritter made with fresh wild rock oysters, eggs, sweet potato starch, and a touch of green onions, pan-fried until crispy outside and tender inside, preserving the natural flavor of the oysters.
• 

  Fujian-style steamed sardine with salt

  Fujian-style salt-steamed Dongshan barracuda fish is a dish made by covering the fish with coarse salt and steaming it. After cleaning, the fish is evenly sprinkled with salt and steamed to preserve its natural flavor.
• 

  Yellow Gong Pepper 16-Second Sautéed Yellow Beef

  The dish 'Yellow Gong Pepper 16-Second Sautéed Yellow Beef' is made with fresh yellow beef and yellow gong pepper, quickly stir-fried. The main ingredients are yellow beef and yellow gong pepper, cooked using high-heat stir-frying to highlight the natural flavor of the ingredients.

Reviews

• enchanted_crocus
  Got the lychee-style pork here and wow, that was a fun one. Crispy on the outside, super tender inside, with this sweet and sour sauce that hit just right. And the presentation actually looks like a real lychee, which is such a cool touch. The cold tossed river snail with local chicken was honestly a highlight. The chicken was really fragrant, the snails had this great crunch, and the sauce was packed with flavor, like every bite had something new going on. The vibe inside is super pretty too, kind of elegant with these old-school brick walls and colorful floral window designs that give it a really nice traditional feel. Quiet enough for a chill hangout with friends. Staff was warm and attentive, and food came out fast. The bamboo shoots were light and refreshing, which was perfect after the richer dishes, and the sour and spicy beef was a great way to kick things off. Overall a really comfortable meal, I'd definitely come back.