Lamb Stew
Reviewed in: Wangjing
Lamb is the king of winter eats in China because it is believed to have an intrinsically warm nature. The lamb stew at Sichuan Jianyang Yangtoutang (四川简阳羊肉汤) contains lamb and vegetables for a hearty and healthy mix (RMB 80-150 per pot). Your blood will be flowing faster in no time.
Shakshuka
Reviewed in: Sanlitun
The Rug’s airy new location features heartier fare, including the Middle Eastern shakshuka (RMB 98) with vegetables and eggs in a cast iron skillet. This visually-stunning vegetarian dish is perfect for winter and comes with two slices of bread to sop up all that tomato sauce.
Pork Stew with Pickled Chinese Cabbage
Reviewed in: Andingmen
Shuang Fu, located at the east gate of Ditan Park, is one of the most authentic Dongbei restaurants in Beijing. Pork stew with pickled Chinese cabbage (RMB 48) is a typical dish. The cabbage is quite sour, mingling nicely with the slightly fatty texture of tender pork. The broth is nothing to sneeze at, either.
Boiled Chicken with Tamarind Pulp
Reviewed in: Sanlitun
This warming chicken and tamarind stew (RMB 45) comes fresh from the newly-opened second branch of Yunnan restaurant In and Out. The dish’s eponymous ingredients balance well against garlic, lemongrass, and cherry tomatoes, which are seldom combined in Chinese cuisine.
Dishes tried-and-tested by Clemence Jiang, Morgan Shang, Oscar Holland, and Sijia Chen. Want to take a bite for yourself? See Directories for restaurant listings. Got a suggestion? Send us a photo and description to editor@beijing-kids.com.
This article originally appeared on p27 of the beijingkids February 2014 issue.
Check out the PDF version online at Issuu.com