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Xihe Ya Ju

北京菜 · ⭐ 4.2

Southwest corner of the intersection of Ritang North Road and Ritang East Road (northeast corner of Ritang Park)

Dishes

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  Harmony Roast Duck

  Harmony Roast Duck is made from a whole duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Cumin Lamb

  Cumin lamb is a dish primarily made with lamb, seasoned with cumin powder and garnished with cilantro. The lamb is sliced, marinated with cumin and other seasonings, then quickly stir-fried in hot oil until cooked through, and finally sprinkled with cilantro for added aroma.
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  Dry-Fried Button Mushrooms

  Dry-fried button mushrooms is a Chinese dish made with button mushrooms, chili peppers, and seasonings, stir-fried quickly in hot oil. It has a fresh and slightly spicy flavor, highlighting the mushroom's natural taste.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-Fried Broccoli

  Stir-fried broccoli is a dish made primarily with fresh broccoli. The preparation method is simple: first wash and cut the broccoli into small florets, then quickly stir-fry in hot oil, add salt and minced garlic for seasoning, and cook until the broccoli is tender.
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  Cashew Chicken with Peanuts

  Cashew Kung Pao Chicken is a Chinese dish made with chicken breast, cashews, dried chilies, and green onions. Chicken cubes are marinated in wine and starch, then stir-fried with chili and onion, finished with a sauce of soy sauce, vinegar, sugar, starch, and water, and mixed with cashews.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Crab Meat Lion's Head Meatballs

  Crab meat lion's head is a traditional famous dish primarily made with pork and crab meat. The preparation involves mincing pork, mixing it with crab meat and crab roe, adding seasonings, stirring thoroughly, shaping into large meatballs, then slowly stewing in rich broth until fully cooked. The meat is tender and the broth is rich and flavorful.
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  Ya Ju Mixed Vegetables

  Yaju mixed vegetables is a cold dish made primarily from fresh vegetables like cucumber, carrot, bean sprouts, and wood ear mushrooms. After blanching or soaking, they are drained and mixed with seasonings such as soy sauce, vinegar, garlic, sesame oil, and chili oil for a refreshing, layered taste.
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  Freshly Squeezed Juice

  Freshly squeezed juice is a beverage made by directly pressing fresh fruits through a juicer, primarily using seasonal fruits such as oranges, apples, watermelons, and pineapples. No sugar or preservatives are added during preparation, preserving the natural flavor and nutritional content of the fruits.
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  Duck Frame Soup

  Duck frame soup is a soup made primarily from duck bones, simmered with water. Typically, the duck frames are blanched to remove any odor, then combined with辅料 such as ginger slices and scallions in a pot and slowly stewed over low heat to create a rich broth that fully releases the nutrients from the duck bones.

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