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Qing Ya Chinese Restaurant (Tongzhou Hilton)

北京菜 · ⭐ 4.8

Building 2, No. 289 Xinhua East Street Courtyard, 4th Floor, Beijing Tongzhou BEITOU Hilton Hotel

Dishes

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  Slow-Roasted Beef Short Ribs

  Low-temperature slow-roasted beef short ribs, a dish featuring beef short ribs marinated and cooked slowly at a constant low temperature to achieve tender, juicy meat with rich flavor.
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  Classic Braised Pork Belly in Vinegar Sauce

  Braised pork belly is made with fatty pork, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine, finished with vinegar for a soft texture and glossy red color.
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  Baby Squid

  Cuttlefish仔 is a dish made primarily from small cuttlefish, typically blanched or fried after cleaning, then stir-fried with葱姜蒜 and chili to retain its tender texture.
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  Signature Caviar Roast Duck

  Premium duck marinated and roasted in a hanging oven, featuring crispy skin and tender meat. Served with caviar, delicately placed on the duck or skin to enhance its rich flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Stir-Fried Rice Noodles with Vegetables

  Vegetable stir-fried rice noodles is a Chinese dish made with rice noodles, bean sprouts, onions, carrots, and other vegetables. The noodles are blanched and stir-fried with the vegetables, seasoned with soy sauce and oyster sauce until tender and slightly crispy, offering a smooth texture and rich aroma.
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  Red Mushroom Stewed Chicken

  A savory dish made by slow-cooking fresh red mushrooms with free-range chicken, resulting in a rich, golden broth and tender meat.
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  Classic Black Barbecue Pork

  Classic black BBQ pork uses pork tenderloin, marinated and roasted. The marinade includes soy sauce, sugar, oyster sauce, garlic, ginger, and five-spice powder for rich flavor. A deep brown crust forms during roasting, creating a crispy exterior and tender interior.
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  Lotus Root and Pork Rib Stew

  Lotus root and pork rib stew is a slow-cooked dish featuring pork ribs and lotus roots. After blanching the ribs to remove odor, they are simmered with lotus roots in a clay pot with water and ginger until tender. The broth is rich, the meat is tender, and the lotus roots are crisp.
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  Portuguese Egg Tart

  Portuguese custard tart is a dessert made from pastry shell and custard filling. The shell is made with flour, butter, sugar, and eggs, baked until crisp. The custard is a mix of eggs, milk, cream, and sugar, poured into the shell and baked until set and golden.
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  Braised Abalone with Garlic in Clay Pot (8 pieces)

  Braised abalone with garlic in a clay pot, made with fresh abalone, garlic, and special sauce, slowly cooked in a clay pot. The abalone is tender and flavorful.
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  Bayside Boston Lobster Stir-Fry

  Prawn stir-fry with Boston lobster, garlic, chili, onion, and breadcrumbs, seasoned and fried until crispy.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Vinegar Braised Pork

  Vinegar Braised Pork is a Chinese dish made with fatty pork belly, seasoned with soy sauce, sugar, and vinegar, then simmered. It has a delicious taste and is rich but not greasy.
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  Fresh Tofu Skin with Sea Cucumber Stew

  Fresh tofu skin mixed with shark's fin stewed with seasonal vegetables and ingredients. Tofu skin is soaked beforehand, and shark's fin is prepared to be cooked slowly in broth or water, allowing flavors to blend for a soft, rich texture.

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