Jing Hua Lou
Beijing, China Mainland
¥¥ ・ Beijing Cuisine
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
Via the grand entrance with a retro vibe, diners are escorted into a lofty dining room on level 2. Painstakingly crafted Beijing classics define the extensive menu, much of which dates back to the Qing Dynasty. The crispy duo blanched in oil manifests expert judgment of heat – pork tripe and chicken gizzards are both perfectly cooked. Thinly sliced smoked pork head meat is buttery and smoky. Round off with artisan desserts, like rose puff pastry or split pea cake.
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