The Qing-Feng chain of dumpling shops is one you’ve probably passed on the street, or seen through the window of a vehicle, causing you to wonder what’s inside. There are loads of branches of this chain located in the nether regions of Beijing, or hidden in obscure alleys like this one, just near Sanlitun SOHO’s Murayama Meat Shop. Look for the red English letters that tempt hungry passersby.
For over 60 years, the Qing-Feng chain has stood strong, with good, inexpensive fare. It may be one of the first convenience chain concepts that is actually commune-based and runs much like a cafeteria, using the old Chinese ticketing system where you pay at the counter and then claim your food at another window.
The loose translation of baozi sold here still falls into the dumpling category, and arrive as a doughy skin surrounding a juicy pork filling. You can get a similar stuffing elsewhere on the menu, but it won’t be as juicy. Try their version of xiaolongbao (11RMB); these aren’t as juicy but are tasty enough to sell out fast. All other baozi come three to an order, taken from a large steamer drawer. Go for the gancai filling, a preserved vegetable stuffing with earthy tea flavours, or the usual meaty variety that comes three per order (3.5RMB-6RMB).
If you come early, say at 6am, you can get a hot bowl of fresh doujiang alongside a crisp youtiao (those savoury fried crullers) and some soft tofu for a price that’s right. Lots of cold dishes are available at the point of a finger, along with other warm favourites like a bowl of huntun or some millet zhou for an inexpensive, filling, classic Beijing meal. If you look around, that’s all everyone’s eating and it’s easy to see why. Lillian Chou