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Secret Darden2005/09/01
Najia Xiaoguan (literally: The Na Family's Small Restaurant), established its fame via its first branch at the foot of the Fragrant Hills. It opened its second branch in the Jianguomen area in July. The Na family is descended from Manchu nobles, and it has inherited cuisines created by their Na ancestors over the past 200 years, in a way similar to that of the reputed Tanjia Cai and Lijia Cai. What distinguishes Najia Cai from other royal cuisines is the strong Manchu touch. The recommended dish at the Nas' restaurant is tan zi, which refers to dishes served in a crock. The story behind this dish is that Manchu rulers every year sent some delicious food to their soldiers and their family members. When the food arrived, each household would get a crock's share. Tan zi looks like a think soup. Gourmets will savour it in the following three steps: smell the flavour and taste the soup when it is first serve; then add some vinegar and taste the soup again; and finally add and dip some rice and enjoy the rice and soup together. Beijing This Month doesn't have the space to highlight every impressive dish, but do not miss two drinks made by the chefs there-their sour plum juice and milky corn juice. The former is a revered traditional Beijing drink and the latter a healthy innovation. The two-storey Jianguomen restaurant is not very big, as its name may indicate; it is decorated in a Qing Dynasty style. The first floor is composed of several private rooms and the second includes private rooms, a dining hall and a balcony for those who like open-air dining. Tel: +86 10 6568 6553Address: West of the No. 119 Middle School 北京建国门外永安里119中学西侧 |
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京ICPè¯050057å·http://www.miibeian.gov.cn