Prepare for a real ribbing
Wang Yiwei spent more than 200 days studying the recipe for the soup to stew the ribs, finally finding the answer before co-founding the JGT Ribs Rice restaurant chain in Tianjin back in 2015. Now, his restaurants are expanding to Beijing. The base soup is made with cage-free chicken, pig's trotters and pork belly, seasoned with more than 20 kinds of herbs and spices-many of which have healing properties in Chinese medicine. It is boiled for 24 hours before adding the ribs. Despite being a side dish, the pickled Chinese cabbage is actually a highlight as it's preserved using the traditional method of Northeast China and offers a palate-cleansing sour flavor.
2F, No 19 Chaoyangmenwai Dajie, Chaoyang district, Beijing.
