The large, almost banquet-like room was largely empty for a late lunch. Cucumber with salt and garlic (Y6) was a refreshing starter; hong shao rou (twice-cooked pork in a sweet red sauce; Y28), here described as braised pork in Northern-flavored style, was exceptionally tender.
Xiao Wang's Home Kitchen
4 Gongti Donglu, Beijing
(one of several locations)
