Close

Huaishi · Ya宴 (Bei Da Bo Ya International Hotel)

江浙菜 · ⭐ 4.7

Basement Level 1, Peking University Boya Hotel, No. 127 Zhongguancun North Street

Dishes

• 

  Iberian Crab Roe with Peony Shrimp

  Iberian crab-stuffed peacock shrimp made with fresh peacock shrimp and Iberian ham crab mousse. Shrimp tails remain intact after peeling, while the crab mousse is crafted from crab roe and ham bits, seasoned and wrapped around the shrimp, then steamed or lightly pan-fried for a tender, layered taste.
• 

  Sous Vide Australian Sirloin Eye Fillet

  Low-temperature Australian sirloin steak uses premium Australian sirloin, slow-cooked at low temperature to retain tenderness and juiciness, with a slightly charred surface and basic seasoning marinade.
• 

  Imperial Clear Soup Lion's Head

  Guoyan Qing Tang Shi Zi Tou is a large pork meatball dish made from minced pork, typically using lean and fatty pork belly. It's mixed with scallion-ginger water, egg white, and starch, then shaped into balls and slowly stewed in clear soup until tender. The result is delicate texture and clear broth.
• 

  Antibiotic-Free Black Pig Lion's Head

  Braised Black Pig Meatballs made with premium black pork, hand-chopped and mixed with scallions, ginger, egg white, and starch, then deep-fried and slowly stewed until tender and juicy.
• 

  French Red Wine Braised Goose Liver in Pumpkin

  A French dish featuring goose liver braised in red wine, served in a pumpkin vessel for rich flavor and elegant presentation.
• 

  Biluochun Shrimp

  Biluochun Shrimp is a dish featuring fresh shrimp and Biluochun tea leaves. After marinating, the shrimp is stir-fried, and the tea leaves are steeped in hot water, then filtered to retain only the leaves, which are stir-fried with the shrimp to infuse it with tea aroma. The dish has a clear color, tender shrimp, and a subtle tea fragrance.
• 

  葱香爆腌大白鱼

  葱香爆腌大白鱼是一道突出咸鲜风味的传统中式菜肴。选用新鲜大白鱼，经盐和香料短时间腌制后，肉质紧实入味。烹饪时以热油爆香大量葱段，放入鱼块快速煎制，使鱼皮微焦酥脆，鱼肉保持细嫩多汁。成菜葱香浓郁扑鼻，咸鲜适口，回味悠长，是一道简单却极具锅气与家常风味的菜品。
• 

  Crab Roe Rice Noodles

  Crab roe mixed rice is based on rice, enhanced with crab roe, ham, and mushrooms, steamed or stir-fried to absorb the rich crab flavor, creating a fragrant and flavorful dish.
• 

  Crab Meat Wild-Caught Mandarin Fish Fillet

  Steamed crab meat with wild-caught mandarin fish fillet, marinated and pan-fried until golden, then stir-fried with crab roe for a delicate, tender texture infused with rich crab flavor.
• 

  Aged Huangjiu Steamed Drunk Crab

  Fresh crabs are marinated and cooked with aged Shaoxing wine as the main seasoning, along with ginger, scallions, and yellow wine. The crabs absorb the wine's aroma, resulting in tender meat and rich fragrance.
• 

  青柠芥味虎虾丸子

  青柠芥味虎虾丸子是一道融合创意菜，选用新鲜虎虾仁手工打成虾胶，制成Q弹饱满的丸子，经轻炸或蒸制后，裹上特调青柠芥末酱汁。酱汁以青柠汁的清新酸爽为主调，搭配芥末的微辛冲劲，口感层次丰富——虾丸弹牙鲜甜，外层酱汁清爽微辣，带有柑橘类清香，整体风味酸甜中带一丝刺激，开胃不腻。
• 

  GaoYong Lake Salted Duck Egg

  Gaoyou Lake salted duck eggs are made from duck eggs sourced in the Gaoyou Lake area, cleaned and preserved in brine or a mixture of yellow clay and wood ash. The curing process lasts several weeks to months, resulting in oily yolks and firm whites with a unique flavor.

Reviews