I’d last visited Beijing 8 years ago. In China time, that’s a lifetime. My wife and I are totally enjoying the city and already planning a return trip for next year.
Landed Thursday afternoon. First restaurant of the trip had a glassed in noodle/dumpling/steamer display kitchen upon entry, a promising sign indeed.
No English signage on the building facade or on the menu. Menu’s with English captions and pictures by each item with item number. Write your item numbers on the order sheet, your server punches into her handheld right at your table side. Quite user friendly.
Lightly seasoned pea sprouts. Beautiful, tasty and healthy.
Three Sichuan dishes with plenty o’ red chile.
Duck blood and pig intestines over flame. A classic favorite.
Fried chicken joint bits in a basket of chile with fresh fried ruffled potato crisps.
Glass noodles and peanuts, with more chile.
Your must have Dan Dan Mien.
Taro, pumpkin, bean and barley in a slightly sweet coconut soup. Perfect accompaniment to the peppery dishes.
Our only nod to the fully loaded Dim Sum menu (dim sum for dinner??!!) braised beef honeycomb tripe.
Local Beijing beer.
A delicious and fun start to the trip. The entire FOH staff heartily belt out the welcoming greeting to each arriving party. The staff all wear the requisite ear/mouth piece, but seem to find it quicker to just shout to each other. A bit jarring at first, but becomes totally appropriate for this hustling bustling restaurant.