Feasting at 小王府 (Xiao Wang Fu’s), Beijing, China

I arrived in Beijing, China yesterday, for what is probably my 20^th trip here over the years. Whenever I come to Beijing, I regularly make it a point to take a trip to 小王府 (Xiao Wang Fu), particularly the lovely version in日坛公园 (Ritan Park). This park is a great little place in the center of the old Embassy district, and though the Xiao Wang Fu’s restaurant is much more expensive than a basic Chinese restaurant, it is worth it for the consistent quality and the relaxing atmosphere.

As with all really good Chinese meals, there should always be a huge variety of dishes, with a significant number of flavor profiles. It is traditional that one person orders for the entire party, and in this instance I cannot take credit for the lovely meal that resulted. I arrived late to the party, a dinner with ex-colleagues and good friends, due to the jetlag, and ordering was well underway. In all, between six of us, we had nine dishes, a typical ratio in China. Unlike American culture, it is inappropriate to “clean your plate” as it were, as that would indicate the host has not adequately provided for your hunger. The spicy, sweet, tangy, rich, and smoky dishes we all shared were wonderful as usual, and what I have come to expect of Xiao Wang Fu’s.

Dishes included Gong Bao Ji Ding (typically known in America as Kung Pao Chicken…though the Chinese version bears little resemblance to what you find in the U.S.), Yu Xiang Rou Si (a spicy, sweet, and tangy pork and shredded vegetable), Pork Ribs in Black Bean Sauce, Spicy Peanut Turnips (a cold appetizer), Twice-Fried Green Beans with Pork, Stir Fried Spinach with Garlic, Fresh Shrimp with Chestnuts and Celery, and two “main dishes” (a.k.a., noodles): Old Beijing Noodles and Stir-Fried Noodles. And of course it was accompanied by the ever-present Yanjing Beer!