By Ye Jun (Beijing Weekend)
Updated: 2007-11-05 10:29

Although not as famous as other sorts of Chinese cuisines, the dishes specific to Northeastern China are omnipresent in Beijing. At most places, this cuisine almost stands for home-style cuisine, because this style of food is popular with Chinese families nationwide.

In fact, the Northeastern Chinese identity of some dishes has become ambiguous, because they are prepared everywhere. Some examples are three earthly treasures, namely, deep-fried and braised potato, green chili and aubergine, stewed chicken chops with wild mushroom, and braised pork ribs with kidney beans.

Shuangfu Shijie (double happiness food street) is one Beijing destination proudly boasting distinct Northeastern characteristics. Its decoration is folky, with crude brick walls and strings of corncob, garlic, red pepper, and big pumpkins. Waitresses are dressed in bright red and green with flower patterns typical of what the Chinese fondly define as countryside style.

The restaurant has several specialties that most impress visitors. A horse hoof-shaped baked bun with braised pork stuffing might not look very beautiful, but is a fine treat to the tastebuds. The bun must be eaten warm, or will not be so good. Another must-try is smoked pork spine with bone. The pork tastes nicely fragrant, although the bone is rather big.

Other choices include stewed starch with sour-tasting vegetables, sweet and sour deep-fried pork slices, and Russian-style smoked red garlic-flavored sausage. For drinks, sweet and sour hawthorn fruit juice is popular, or xiaoshao is famous among Chinese liqueur lovers. Northeastern Chinese people are known for their straightforward personality and capacity for liqueur.

Average spending is 40 yuan. Menu is only in Chinese but there is a dish display on the ground floor. Service could be a bit slack at busy meal hours.

Location: Opposite eastern gate of Temple of Earth, 5 Hepingli Wuqu
Opening hours: 11am-2pm, 4:30-11pm
Tel: 010-8422-2388