As a road fool, every time I go to SOHO, I am very upset, and the similar-looking shop and the enigmatic structure can always successfully make me dizzy. However, I have been there many times in the past, and I have been lost willingly, all because I stumbled upon a delicious small restaurant.
It is not a small restaurant that generally sells stir-fried vegetables, and the manager is the first batch of special chefs who retired from "Fangshan". After the old man retired, he gave full play to the residual heat and opened the shop in the most densely populated north-facing section of the office building, focusing on white-collar business and taking the affordable route.
▲ Oyster sauce chicken ball set
The first time I patronized, I ordered the oyster sauce chicken ball package, commented that the online group purchase is only 20 yuan, and other packages are also around 30 yuan, but the content is really rich, and the production is not sloppy because of the group purchase, so that people can't help but nod their heads while eating: Yes, this is the ideal Beijing restaurant in my mind.
Delicious is definitely the first priority.
▲ Leg of lamb stew may not be available every time
The style of the dish is easily reminiscent of the Lu cuisine "so-and-so building", such as roasted hoof tendons with green onions and fried fish fillets. After all, it is a teacher who came from a "court dish" in imitation of food, and a considerable proportion of the techniques inherited from Lu cuisine in court cuisine are exquisite in seasoning and materials. Chicken balls, tenderloin, fish nuggets, shrimp, beef brisket, leg of lamb, the ingredients are very satisfying to "eat a meal seriously".
▲ The chicken thigh meat is very tender, and the store promises not to use tender meat powder
The oyster sauce chicken balls are heavy in oil and color, which should be culled from the chicken thigh meat and fried very tenderly.
Dried grilled fish has the taste of Pixian bean paste, slightly spicy under the rice. The cuisine does not blindly pursue "authenticity", but has undergone some improvements on the basis of old craftsmanship, and try to adjust the taste of northern cuisine to a range that everyone can accept.
▲ Dried grilled fish set, soup and vegetables randomly changed
I also appreciate the stir-fried seasonal vegetables of the matching meal, which have a homely taste. Stir-fried cabbage, fried bean sprouts and winter melon shrimp skins are all ordinary home-cooked ingredients, and the oil and salt are also applied very little, but the stir-fry is flavorful - very much in line with my definition of "good craftsmanship", and it is not simple to cook simple ingredients well.
Don't look at the old man's age, but absolutely accurately the pulse of the times, not only turned the original high and low court dishes into affordable but delicious set menus, and the concept of health is not outdated.
▲ Mixed grain platter, deeply loved by white-collar workers
In addition to white rice, there are also three-color brown rice and a selection of coarse grain snacks with pumpkin, sweet potato, yam and corn. This item is deeply rooted in the hearts of white-collar workers, and it may not be able to eat when it is too late. However, because the main course is usually very cooked, I still can't resist serving rice every time. The usual shouting of "carbohydrate diversification" has long been left behind, and the stewed beef brisket mixed with rice is fragrant.
▲ After ordering a five-barrel beef brisket takeaway once, I felt that the meat quality was slightly older
One-person meal is suitable for a set menu, and if there are many people, you can also order a la carte. Cixi's favorite "four big catches and stir-fry" of that year are here: catching fried tenderloin, catching fried fish fillets, and catching fried shrimp. The practice of "catching and stir-frying" has always been spread in the court, and later appeared in the folk, unless it is a large restaurant, small shops are generally rare.
▲ Grab and sauté tenderloin. The sweet and sour tenderloin I ate as a child was probably like this, not with ketchup
Although most of the dishes are now completed under the guidance of the apprentices of the old master, there is still a sense of taking advantage of the "cabbage price to eat a big meal", after all, in the imperial capital, twenty or thirty yuan is the price of a bowl of noodles. Rounding up to eat the craftsmanship of imitation, but also want what bicycles.
Once when I went to the meal, the store had time to chat with me, only to know that this store was also opened at the beginning of the year, against the wind, can survive all by the surrounding white-collar workers to eat it as a canteen. When I don't know what to eat, the first thing that always comes to mind is his home, although there is no gimmick in the Internet celebrity shop, but it is not tired of eating, and it can be thin and long-flowing.
This shop is called [Tingxiang Xiaoguan]. I sincerely hope that Beijing can have more such affordable, delicious and characteristic small restaurants, and will definitely go to the scene more :)
Where to eat
Tingxiang Restaurant
Address: Outward facing SOHO Tower A, Block 602
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Text | Western Xia
Figure | Xixia & Network