Yi Wan Ju 一碗居

Decorated with photos of itinerant hawkers on the wall, and wooden tables and benches, Yi Wan Ju has quite a lao Beijing atmosphere. Eighteen different kinds of noodle sauce are available to go with the hand-pulled noodles; the most notable is Beijing’s own zhajiang sauce, or fermented bean sauce. Yi Wan Ju also offers many other traditional Beijing dishes: sauteed mungbean pulp (yangyou ma doufu), napa cabbage in mustard sauce (jiemo dun’r), turnip in sugar and vinegar sauce (tangcu xinlimei), deep-fried meatballs bathed in sauce (jiaoliu wanzi), intestines braised in savory sauce (jiuzhuan feichang), and spaetzel-like noodles in tomato and egg broth (geda tang).