Tastiest Chinese food for my whole life, no lie! And I’m a Chinese

#bestchinesefood A few days ago, I had a meal here and was completely impressed, so today I brought two good friends to try it again. This time, we ordered a Furei Haihuang Braised Tofu and a set meal from a popular review site (Quanzhou Satay Beef Brisket Ribs, Fish Maw Bamboo Shoot and Loofah Stew, Shishi Sand Radish Braised Rice, Anxi Tieguanyin Smoked Fish). It was another meal that conquered me. The Satay Beef Brisket Ribs were stewed until incredibly tender, but the tendon parts still had a slight bite, showing perfect cooking skills. As for the flavor, satay is a sauce I generally don't prefer because many places use a complex satay sauce that’s a bit like curry, overwhelming with its strong aroma, trying to do everything at once. But here, the satay sauce's fragrance and seasoning were more balanced, still bold, but with clearer, cleaner layers. When the Fish Maw and Loofah Stew was served, the soup seemed a bit thin, and I was initially disappointed. But as soon as I tasted it, I realized it wasn’t what I thought. It was an incredibly fresh and slightly milky soup, with a hint of pepper that made it especially comforting in winter. The fish maw and loofah were stewed just right, smooth in texture but still with some bite. The Braised Radish Rice was another dish bursting with aroma. The dried shrimp and dried scallops added a savory, oceanic taste, and just the right amount of oil made each grain of rice distinct yet moist without being greasy. I often make this kind of braised rice at home, but what’s unique here is that they mix in completely soft and tender radish, which releases a refreshing sweetness and soft texture as you chew. The Haihuang Braised Tofu was the dish that originally won me over, and I’ve commented on it before: in terms of flavor, the dried scallops, oysters, and dried shrimp contribute the salty base of the dish, while the seasoning is light, allowing the tofu’s natural bean flavor to shine. In terms of texture, the tofu is similar to firm tofu, with large grains that absorb the broth but aren't rough; they melt in your mouth with just a touch of the tongue, pairing wonderfully with the delicate dried scallops, chunky oysters, and crispy dried shrimp, creating a rich texture where every bite feels different. The only dish that was less surprising was the Tieguanyin Smoked Fish. It was fried very crispy, and the seasoning was balanced between salty and sweet (not nearly as sweet as Shanghai smoked fish), but the Tieguanyin tea aroma was barely noticeable, so it was just a good, standard smoked fish dish. The waitress, like last time, was the same lady, attentive and thoughtful. When she saw me taking photos of the loofah stew, she didn’t offer to serve the soup until I was done, and when the radish rice came, she made sure to remind the server to let us finish taking photos before mixing the rice for us. Thumbs up for the service! 📍Address: 景福轩, Beijing