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Old Beijing Tripe & Rich Pork Shank Rice (Haiwang Road Branch)

北京菜 · ⭐ 3.8

No. 2167, Haiwang Road

Dishes

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  Braised Pork Belly

  Braised pork belly is a dish made primarily with pork belly, simmered slowly in a seasoned braising liquid after blanching. The braising sauce typically includes soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, infusing the meat with rich flavor and tender texture.
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  Braised Pork Offal

  Stewed dishes are made by boiling hoisin sauce, cooked pig intestines, and pig lungs together. The main ingredients include pig intestines, pig lungs, and baozi (a type of Chinese flatbread). Through a unique stewing process, the ingredients fully absorb the stewing sauce, resulting in a rich and flavorful dish.
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  Special Pork Liver

  A dish made with fresh pork liver stir-fried with onions, garlic, and seasonings, known for its tender texture and savory flavor.
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  Pork Lung

  Pork lung is a dish primarily made with pork lungs as the main ingredient. Typically, after cleaning and blanching, it is stewed or stir-fried with seasonings such as scallions and ginger, resulting in a soft and tender texture with a delicious flavor.
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  Juicy Peach Delight

  Meizhiyuan Peach Juice is made from fresh peaches, washed, peeled, pitted, blended into pulp, mixed with sugar and water, filtered, and served chilled.
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  Peanut Sesame Sauce

  Peanut sesame sauce is made by grinding roasted peanuts and sesame seeds, then adding salt, sugar, and sesame oil to create a thick paste. Roast peanuts and sesame separately, mix, grind, and adjust seasoning to taste.
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  Spicy Duck Leg

  Spicy duck leg is a dish featuring duck legs as the main ingredient, typically stir-fried or braised with chili, Sichuan pepper, ginger, and garlic to infuse rich flavor and spicy aroma.
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  Spicy Duck Neck Bones

  Spicy duck neck bones dish made by stir-frying blanched duck neck bones with chili, Sichuan pepper, ginger, and garlic. The meat is firm with rich, bold flavors.
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  Mustard Flower Sauce

  Garlic flower sauce is made primarily from garlic flowers, cleaned, sun-dried, and mixed with salt, chili, and other seasonings for fermentation. Typically chopped or whole, the flowers are sealed and fermented for several days to develop rich flavor.

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