Yinji Mending Meat Pie – A Traditional Beijing Courtyard Restaurant Specializing in Imperial Meat Pies

Golden, round stuffed pies sizzle in the iron pan, releasing a tempting aroma—this is Yinji Mending Meat Pie, a century-old flavor hidden in Beijing’s hutongs, taking you back in time to Old Beijing with just one bite!

1. Historical Heritage

Yinji was founded in the late Qing Dynasty and early Republic era, starting as a street stall near Qianmen Street. The Yin family once worked as chefs in royal mansions and learned the secret recipe of the imperial-style Mending Meat Pie. Today, the fourth-generation chef, Master Yin, still hand-prepares the filling every morning, preserving this family tradition.

2. Signature Delicacies

• Beijing Stuffed Meat Pie (Mending Roubing): Shaped like the bronze studs on ancient palace gates, about 5 cm wide and 3 cm tall. The semi-fermented dough is filled with premium beef chuck, each pie as solid and golden as a small brick.
• Fermented Mung Bean Pudding (Madoufu): A classic Old Beijing snack made from fermented mung bean residue, topped with chili oil for extra aroma.
• Fermented Mung Bean Juice with Fried Rings (Douzhi & Jiaoquan): The ultimate Beijing-style breakfast combo, sour, savory, and full of character.

3. Cooking Secrets

Each pie goes through a special three-step frying process: searing on high heat to lock in the juices, slow pan-frying on low heat, and finally drizzling with oil for a crispy crust. Each pie takes 8 minutes to cook until the skin turns golden brown and puffs up like a little drum.

4. Flavor Experience

Biting into the pie gives a crisp “crack,” followed by hot, juicy beef bursting out. The filling is a perfect balance of lean and fatty beef with the fragrance of scallions—crispy on the outside, tender inside, flavorful yet never greasy.

5. Classic Pairings

Must-Try Combos:

• One Mending Meat Pie (5 RMB) + One Cornmeal Porridge (Bangzha Zhou) (3 RMB) = Classic Beijing breakfast
• Two Meat Pies + Fermented Mung Bean Pudding (Madoufu) (12 RMB) = Hearty lunch
• Meat Pie + Fermented Mung Bean Juice (Douzhi) (4 RMB) = Authentic local pairing

6. Affordable Prices

Average Spend: 25–40 RMB per person
Menu Highlights:

• Mending Meat Pie: 5 RMB each
• Cornmeal Porridge: 3 RMB per bowl
• Fermented Mung Bean Pudding (Madoufu): 12 RMB per portion
• Fermented Mung Bean Juice (Douzhi): 4 RMB per bowl
  (Prices have barely changed for years—a true local bargain!)

7. Location

Yinji has only one original store, still at its historic spot:
Main Store: No. 85 Xianyukou Street, Dongcheng District, Beijing
(Located in a hutong east of Qianmen Street, inside a traditional grey-brick courtyard house.)
How to Find It: Just follow the aroma of fried pies—if you see a long line at mealtime, you’ve found it!

8. Dining Tips

• Closed between 2 PM and 5 PM, so avoid that time.
• Cash payment is faster, as the old master still prefers using an abacus.
• Expect to share tables—locals love to chat over their pies.
• You can also buy raw pies to take home and pan-fry yourself for a special treat.

How to Enjoy the Meat Pie:

1. Vent the steam: bite a small hole first.
2. Sip the juice: taste the rich broth inside.
3. Dip in vinegar to balance the flavor, add garlic for extra punch.
4. Eat while hot—the flavor halves when it cools.
5. Finish with porridge: the traditional way to complete the meal.

Sitting at an old wooden table in Yinji, listening to the sizzling pan and watching the master skillfully flip each pie, you’ll feel time slow down. This isn’t just a meal—it’s a century-old culinary journey. When you visit Beijing, don’t miss this family recipe preserved through four generations!