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Nian He Ju (Dong Gong Jiang Hutong Store)

特色菜 · ⭐ 4.7

No. 16, Dong Gongjiang Hutong, Xinjiekou Subdistrict (near Mei Lanfang Grand Theatre)

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Sichuan-style Spicy麻汁 Grilled Scallop

  Scallops are pan-seared until slightly crispy, served with a spicy麻 sauce made from Sichuan pepper, chili, garlic, ginger, soy sauce, vinegar, and sesame oil. Features fresh scallops and the aromatic麻 sauce.
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  Nianhe Residence Premium Black Truffle Abalone Gelatin

  Made with bird's nest as the main ingredient, paired with premium black truffle, slowly simmered over low heat. Soaked bird's nest is cooked together with truffle in rich broth and seasonings until tender and fragrant.
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  Signature Shark Fin Rice

  Signature shark fin rice features premium shark fins simmered with broth, rice, and ingredients like ham, chicken, and mushrooms, then served over hot rice for a rich, savory flavor.
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  Sake-Steamed Lobster

  Sake-Steamed Lobster is a dish made with fresh lobster marinated in sake and then steamed. The main ingredients are lobster and sake, and the cooking method is steaming, resulting in a delicious flavor.
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  Chaozhou Satay Australian Beef

  Chaozhou Satay Australian beef is made from Australian tenderloin, marinated with satay sauce, garlic, ginger and other seasonings, then stir-fried. Thinly sliced beef is stir-fried with satay sauce to make it tender and flavorful with rich aroma.
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  Braised Flower Carp with Chaozhou Preserved Turnip

  The flesh of the flower fish is tender, steamed with Chaozhou-style old preserved radish. The aged radish, a salty and fragrant dried turnip, infuses its flavor into the fish during steaming, creating a unique aroma.
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  Hot Bridge Red Snapper

  Hot Bridge Red Snapper is a dish featuring fresh red snapper fish, served with broth, vegetables, and seasonings. The fish is steamed or simmered to retain tenderness and rich flavor, keeping ingredients fresh in hot soup.
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  Sour Radish and Taro Noodles with Australian Lobster

  Australian lobster stewed with pickled radish and potato starch, tender lobster meat, refreshing acidity from the radish, and starch absorbing the broth for a soft texture—blending seafood freshness with spicy-sour layers.
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  Abalone in Black Bean Sauce

  Selected South African eight-head abalone, soaked and steamed with abalone juice to absorb its rich flavor, resulting in a soft yet chewy texture.
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  Truffle Braised Pork Belly with Abalone

  Truffle braised pork belly with abalone is a fusion dish featuring fatty pork belly blanched, stir-fried to render fat, then slowly stewed with soy sauce, sugar, and rice wine. Abalone, fresh or rehydrated dried, is cooked together to absorb the rich meat flavor.

Reviews

• foggy_seahorse
  My partner and I came here for dinner and honestly the vibe was so good — super quiet and classy, felt like we stepped into an old Beijing courtyard house. The wooden tables and chairs, the calligraphy on the walls, and the soft lighting all had such a nice feel to it, great for photos too. We ordered the truffle steamed sea bass and the crab roe tofu, and both were really authentic, fresh ingredients, seasoning was spot on. Service was thoughtful too, dishes came out at a comfy pace so the two of us could just chat and relax while eating. Really pleasant experience overall.