Ya Yuan Hui
特色菜 · ⭐ 3.8
Qianxi Commercial Street, Dianchang Road, Building A, 6th Floor
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Qianxi Commercial Street, Dianchang Road, Building A, 6th Floor. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Thai Basil Hong Kong-style Three-Cup Chicken, Nine-Year Lanzhou Golden Sand Shrimp, Ancient Method Jade-like Dragon Tendon.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 特色菜
- Rating: 3.8
- Address: Qianxi Commercial Street, Dianchang Road, Building A, 6th Floor
- Popular dishes: Thai Basil Hong Kong-style Three-Cup Chicken, Nine-Year Lanzhou Golden Sand Shrimp, Ancient Method Jade-like Dragon Tendon, Kung Pao Shrimp Balls, Hawthorn Liver
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Dishes
Thai Basil Hong Kong-style Three-Cup ChickenNine-layer-tower Hong Kong-style three-cup chicken with chicken as the main ingredient, paired with perilla, garlic, ginger, red pepper, and seasoned with rice wine, soy sauce, and sesame oil, stir-fried to perfection.
Nine-Year Lanzhou Golden Sand ShrimpNine-year Lanzhou Golden Sand Shrimp is made with fresh shrimp, eggs, starch, and oil. The shrimp is marinated, coated in egg and starch, then fried until golden and crispy. Topped with stir-fried golden sand (made from eggs, starch, salt), it offers a crispy exterior and tender interior with rich aroma.
Ancient Method Jade-like Dragon TendonAncient-style jade-textured dragon tendons made from pig trotter tendons, soaked, blanched, then slowly stewed in broth until tender. Seasoned with scallions, ginger, garlic, and reduced to a glossy finish. Clear color, soft yet elastic texture.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Hawthorn LiverSour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
Sichuan Chili Sauce with Squid RollsA dish of squid rolls with roasted pepper sauce, made by slicing fresh squid into rolls and serving with a homemade sauce of charred green peppers, garlic, salt, and oil. The rolls are steamed or pan-fried and topped with the sauce for a tender, smooth texture and rich flavor.
Crispy Green Pepper麻 Sauce ChipsGreen pepper麻脆片 is a cold dish made primarily with green peppers. The peppers are sliced, blanched or fried until crisp, then mixed with Sichuan pepper, chili oil, garlic, and soy sauce for a fresh, crunchy bite with a distinct numbing-spicy aroma.
Crispy Young PigeonCrispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.