Na Jia Xiaoguan serves Manchu dishes in a quaint indoor courtyard setting. The Na family’s signature dish is huang tanzi, a thick soup that is slow-cooked in an earthen pot at least for 18 hours long. There are seven types offered ranging from 38RMB to 208RMB/per person, depending on the ingredients in the soup. The broth is made from chicken, duck, bone marrow, pork bones and ham, and then mushrooms, seafood, or beef tendon are is added. The more expensive soup, as you can guess, has abalone, shark fin, and sea slugs.
Their mizi supi xia (48RMB), crispy shrimps in sweet sauce is very good. If you look around at the other diners, you'll notice that almost every table ordered this dish. Diced chicken with walnuts is also one of their best dishes. It’s kongpao chicken minus the mala- chillis and Sichuan peppercorn are omitted. The conghua bing, or scallion pancakes, a typical northern staple, are excellent. They're chewy but crisp on the edge, and not at all greasy. The more typical Manchu dishes include baqi qiezi (eight banner eggplant), an appetizer, and qiezi men huangdou, braised soybean and eggplant. The names of the dishes on the novel menu are carved on small sticks of wood that are placed in two wooden trays. There are a lot of sticks to choose from, and we'll go back soon to sample some of the other Manchu dishes.
Add : Na Jia Xiaoguan, Yongan Li, Jianguomenwai, west side of Middle School No. 119
Tel: 6568 6553
Hours: 11am-2:30pm, 5-10pm
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