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Bai Bao Yan · Tan Jia Cai · Xiao Yuan

北京菜 · ⭐ 4.2

Opposite the Erqi Memorial Hall, Chenzhuang Street, Changxindian Subdistrict

Dishes

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  One Palm, Supreme Power

  A dish primarily made with pig trotters, which are blanched and slowly stewed to make the meat tender and flavorful. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then simmered over low heat until the sauce thickens.
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  Colorful Large Yellow Croaker

  Five-color large yellow croaker features fresh large yellow croaker as the main ingredient, paired with colorful ingredients such as carrots, green peppers, onions, and wood ear mushrooms. The fish is first steamed until cooked, then stir-fried together with the sliced vegetables, and finally drizzled with a seasoned sauce to make the fish tender and the dish vibrant in color.
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  Rounded Dumpling Shrimp

  Pao Yuan Da Xia features fresh shrimp as the main ingredient. The shells are removed while leaving the tails intact, and the backs are slit to remove the intestinal vein. The shrimp are marinated with cooking wine and salt, then coated in starch and deep-fried until golden brown. In another pan, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add a prepared sauce (made from soy sauce, sugar, vinegar, and water-thickened cornstarch), bring to a boil, and stir in the fried shrimp until evenly coated. The finished dish has a bright red color, with shrimp shaped like ingots, crispy on the outside and tender inside.
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  Dry-burned Stinky Mandarin Fish

  Dry-burned stinky mandarin fish is a Chinese dish primarily made with stinky mandarin fish. After cleaning the fish, it is marinated with a special seasoning, then pan-fried or deep-fried, and finally simmered in a flavorful sauce. The cooking process emphasizes precise heat control to ensure the fish is well-seasoned while remaining tender and fresh.
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  Golden Salad

  Salad Gold is a cold dish primarily made with eggs, carrots, and cucumbers. Hard-boiled eggs are cut into pieces, while carrots and cucumbers are sliced into thin strips or small cubes. These ingredients are mixed together and tossed with an appropriate amount of salad dressing. No heating is required during preparation—simply mix and serve.
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  Dragon Fruit Yam

  Dragon fruit and yam is a dish primarily made with dragon fruit and yam. After peeling and slicing the yam, it is blanched; the dragon fruit is peeled and its flesh is cut into pieces. The two ingredients are mixed and tossed or steamed together. The finished dish has a vibrant color and a crisp, smooth texture.
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  Crab Roe Tofu with Egg Custard

  Crab Roe Tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes, blanched, then simmered together with sautéed crab roe so the tofu absorbs the rich flavor of the roe. A small amount of broth or water is usually added, and the mixture is gently stewed over low heat until fully infused with flavor. Finally, a light cornstarch slurry is added to enhance the texture.
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  Tan's Braised Pork Belly

  Tans Red-Braised Pork uses pork belly as the main ingredient, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy. Cooking time is carefully controlled for even flavor absorption.
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  Bifengtang Fried Squid Tendons

  Prawn and Chicken Wing Stir-fry is a stir-fried dish featuring dried scallops (prawns) and chicken wings as main ingredients. The chicken wings are first marinated, then deep-fried until golden brown, before being stir-fried together with garlic, chili, onion, and other seasonings. Finally, a specially prepared Bak Kut Teh sauce is added for flavor. The finished dish has a golden color and a crispy texture.
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  Premium Beef Ribs

  The premium beef short ribs are made from high-quality rib cuts, marinated and then roasted to a golden, crispy finish. Accompanied by a specially crafted sauce, the dish delivers rich meaty flavors and a layered texture. The elegant presentation highlights the sophistication of fine cuisine.

Reviews

• dawn_anise
  Finally got a weekend off from work and came here with some friends to chill out. The place is tucked away in this little courtyard, super quiet and cozy, honestly felt like I was at a friend's home rather than a restaurant. We ordered a few dishes that looked really pretty on the plate, like the golden salad and the peacock-style dish, both super artful and tasty. The private room we sat in was nice and tucked away, perfect for a small get-together. Staff was friendly and the food came out at a good pace, not too fast not too slow. After eating we just sat outside in the yard for a bit and I swear all the stress from the week just melted away. Definitely gonna be back.