Sherman's Food Adventures: Beijiang Restaurant

Beijiang Restaurant

When I first tried Beijiang Restaurant out on Kingsway near Joyce, I initially thought it was located in Richmond.  Apparently, they had moved from Richmond into Vancouver.  I came away from that tasting impressed with the quality and execution of the food.  Fast forward a year later and I was once again invited to a tasting.  After a quick google search, I was confused (not hard to do) since it now showed it was in Richmond again, albeit at at different spot.  Well, no wonder, as they moved again right into the old Good Eat location.

For this meal, we started off with the Dragon Salad consisting of green, yellow and red peppers, onions and tomato.  It was dressed with a tangy vinagrette that was more vinegary than anything else.  Hence, the salad was bright and appetizing.  Personally, I'm not a huge fan of raw peppers, so it wasn't my thing.  I'm sure it was totally fine as the veggies were crisp and vibrant.  Next, we had the Dapanji Chicken. This was a large serving of Xinjiang style braised chicken and potatoes served with house-made noodles.  Nicely balanced, the sauce was mildly spicy with plenty of savoury flavours.  We thought there was bit a less cumin than last time.  The sweetness and succulence of the chicken made the dish as well as the oil-blanched potatoes as they soaked up the sauce.  The same could be said about the chewy noodles as they were pretty tasty as well.

Moving on, we had the Stir-Fried Lamb Shoulder with fried buns.  I found the lamb tender and well-prepared.  It was immersed in a considerable amount of sauce that was on the greasier side.  There was some good flavours going on with sweet onions and peppers.  The golden brown fried mantou were soft on the inside while crispy on the outside.  Once again, they could've let the buns sit on a paper towel for a bit to soak up the residual oil.  The most interesting and tastiest dish was the Cumin Lamb Skewers grilled on actual twigs.  Hence, there was a natural and appealing smoky woodiness to the meat.  It was tender and succulent with a nice crispy exterior.  Loved the ample cumin, but we could've used even more!

Our last savoury dish was the Scorpion Lamb Bone Hot Pot which was overflowing with large neck bones.  Depending on the piece, some had a good amount of tender meat while others were a bit dry due to having less meat.  Lots of flavour going on with a noted spiciness as well as cumin again and numbing Szechuan peppercorns.  Reminded me a little of the nearby Lamb Hot Pot and their fabulous lamb bones.  To finish off, they prepared fresh-made noodles in the residual broth.  This was delicious texturally and of course it soaked up the wealth of flavours.  For dessert, we had the Sugar-Filled Sesame Pastries.  These were flaky and light with a mildly sweet filling.  Overall, this was pretty similar to meal we had at the Vancouver location where the food was tasty and unique.  They could ease up on the oil though.

*All food was complimentary*

The Good:
- Unique dishes and flavours
- Well-portioned

The Bad:
- Fairly greasy


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