A savory Beijing specialty made from fermented mung bean dregs sautéed with pork fat, leeks, and dried shrimp.
3 top-rated spots found
This is the flagship of the Mao Fu brand in Beijing, renowned for its strict adherence to the 'no soy sauce' rule for braised pork. Instead, they use a traditional rock sugar caramelization process that creates a deep, ruby-red glaze and a melt-in-your-mouth texture that isn't overly greasy.
📍 No. 11 Zhanlan Road, Xicheng District, Beijing · View on Maps
Run by the grandson of Mao Zedong's personal chef, Cheng Ruming, this is the 'Gold Standard' for historical accuracy. The restaurant is a private courtyard where the recipes are literally inherited from the Zhongnanhai kitchens. It offers an unparalleled level of exclusivity and culinary storytelling.
📍 No. 38 Nanchang Street, Xicheng District, Beijing · View on Maps
While the braised pork is a staple, this branch is highly praised for its 'Duo Jiao Yu Tou' (Fish Head with Chilies). It balances the intense heat of Hunan peppers with the freshness of the fish, served in a more modern, business-casual setting compared to the nostalgic Zhanlan Road location.
📍 No. 2 Huizhong Road, Chaoyang District, Beijing · View on Maps