Be offended if you must on the negative Xiao Wang comments. I call it like I see it (or taste it). For the record, I actually do NOT like Chinese fancy/banquet/Emperor/delicacies or whatever you are insinuating. All I'm looking for is decent and tasty homestyle Chinese cooking...and I'm OK with most regional styles. But I've had better cooking in hole-in-the-wall joints (my most frequent haunt) in various places around Beijing than at Xiao Wang's. Specific comments based on multiple occasions, which consistently seem to apply whenever I've been:
1) I've NEVER had a decent vegetable dish there--always overcooked, soggy texture, and veggies not fresh enough. Goodness, if one can't even do a simple ganbiansijidou, one needs to hang up the apron and get out of the kitchen.
2) EVERY dish at XW's has too much oil, and this is even by Northern/Beijing cooking standards.
3) I've had meals where most of the sauces used in the meat dishes are suspiciously similar in taste and ingredients even when they shouldn't be. Speaking of sauces, too much cornstarch and the sauces always glue up quickly---similar to Westernized Chinese restaurants most of us love to hate back in our home countries.
These are just a few of my pet peeves about this restaurant. Service is also marginal, even when you manage to miss the worst of the meal rush hour.

I'm a decent cook at home of both Chinese and South-East Asian, and trust me, I can do a better job at a lot of the homestyle standards than Xiao Wang's. Perhaps compared to you guys, I'm just consistently unlucky when I've been there and it's been Cook's night off with the busboys behind the woks.