Everyday Beijing Recs
Finally made it to EB today for the first time. The first thing that struck me, interestingly, was the tea - the merest afterthought at most inexpensive Chinese restaurants. I had to taste it twice because I was so surprised, but it was a Pu-erh - I confirmed this with the owner later. I'm in the tea business and that shocked me for a couple of reasons - first, Pu-erh teas aren't cheap, as a rule. And second, the musty and pungent aromas and flavors don't exactly appeal to the masses. Serving it shows me a good deal of commitment to quality from the owner, and a respect for his clientele.
The main thrust of my question is this, to get to the point - there's a dizzying array of EB posts on the board. For the benefit of someone with neither the money or time to survey everything a restaurant has to offer, are there four or five standout recommendations for this place - items that stand out from the menu? I had the beef stew noodle soup - seemingly a good choice at a Beijing place with hand-pulled noodles - and indeed, it was excellent (and huge). But again, so many restaurants, so little time and money - any other must try items here? Thanks for the input.
For Saturday/Sunday brunch:
hot soymilk - big big bowl at $1.50 Slight burnt smell to it, which is considered authentic to some (especially those who have had soy milk in Yong Ho, Taipei).
purple rice congee - Tasted more like red bean soup, but with purple rice added and a little bit of carrots. A nice decent filler, and a good sized bowl at $3.95. They may have it during weekend dinners, just ask.
Menu/white board stuff:
fish dumplings (yu rou shiu jiao) - Around $7.95 for a plate of perhaps 10 or so..
Jing Dong Rou Bing - roughly translates to East of Beijing meat pancake. This is a multi layered meat/dough/meat dough pancake, but made with pork instead of the classic beef. Very nice and hearty
Jia Tsang Bing - the plain version of the Jing Dong Rou Bing that the waitstaff were having for lunch (not on menu), multi layered baked flat cake bread (no other contents) that went supremely well with...
Jing Dzang Rou Pien - if I got this right...this is the Beijing stir fried pork strips with the light green/white part of the large scallions. Salty but very very flavorful. Went well with the plain flatcake. Could also go well with rice.
The cold appetizer of soy sauce marinated beef tendon slices were really good AKA Marinated slowly cooked beef cartilage on the menu.
And last but not least, Ja Jiang Mien (bean sauce noodles with julienne cucumbers). Ask for the dry version where the sauce is separate and you have to mix the sauce and noodles together.