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Dongheng Ren Jia (Changping Branch)

家常菜 · ⭐ 3.8

No. 1 Shatun Road, Beijie Jiayuan Area 7, Building 4, Ground Floor Commercial Unit

Dishes

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  Layered Pork Skin Jelly

  Layered pigskin jelly is a cold dish made primarily from pork skin, boiled until soft, then cooled to form a gel-like consistency. It's layered in containers with seasonings or fillings between each layer for a multi-layered structure. The process involves repeated boiling to extract collagen, which naturally solidifies upon cooling.
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  Orleans Wings

  Orleans wings are made from chicken wings, marinated and then grilled. The marinade includes sugar, salt, spices, and seasoning to infuse flavor. Grilling creates a slightly charred surface while keeping the meat tender.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Private Fish Recipe

  Private fish dish uses fresh carp or crucian carp, marinated and pan-fried until golden brown on both sides. Add ginger slices, scallions, garlic, stir-fry, then pour in broth or water to braise. Finally add tofu and bean sprouts to simmer together, making the fish tender and flavorful.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Vegetarian Jiaozi with Three Fresh Fillings

  Potstickers filled with tofu, mushrooms, and greens. Ingredients are chopped, mixed, seasoned, wrapped in dough, shaped into half-moons, and pan-fried until golden and crispy on the bottom, with a fully cooked interior.
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  Playful Potato Balls

  Potato balls made from mashed potatoes, mixed with flour and seasonings, shaped into small spheres, then deep-fried until golden and crispy. Crispy outside, tender inside.

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