Jinyou Beef Soup (Changqing Ping'an Branch)
小吃快餐 · ⭐ 3.4
No. 10573, Jing Shi West Road, Yuhuangshan Community
Dishes
原味牛肉汤原味牛肉汤以新鲜牛肉为主要食材，加入清水慢火炖煮，使牛肉中的营养和风味充分融入汤中。制作过程中通常不添加过多调味料，仅用姜片、葱段等简单辅料去腥增香，保留牛肉的原始味道。
Oil CakeOil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
Baked flatbreadBaozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
Beef Offal SoupOffal soup is a soup dish primarily made with beef tripe, heart, and tongue. The preparation involves stewing the cleaned offal together with spices until the offal is tender and the broth becomes rich. Finally, season with an appropriate amount of salt and pepper.
Beef Kidney Stir-fryA Chinese dish made with beef kidneys, stir-fried with aromatics for a savory and tender texture.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Beef IntestinesOffal is a dish primarily made from beef intestines, which are cleaned and blanched before being cooked by stewing, stir-frying, or braising. It is commonly seasoned with ginger, scallions, and garlic, and some recipes include fermented broad bean paste or chili peppers for flavor.
Beef BrainBeef brain is a dish made from beef brain, typically cleaned, blanched, and then stewed or braised with seasonings for a tender and rich flavor.
Beef penis牛鞭是一种以牛的生殖器官为主要食材的菜肴，通常经过清洗、焯水处理后，与多种调料一同炖煮或红烧，使其软糯入味。
Beef Bone MarrowThis dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.