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0776 • Kao Ya (Zhugucun Branch)

北京菜 · ⭐ 4.8

No. 923 Zhongguancun Road

Dishes

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  Traditional Roast Duck

  Traditional roasted duck is made from high-quality Peking duck, processed through multiple steps including slaughtering, removing internal organs, inflating, hanging, scalding the skin, coating with sugar water, and drying. It is then roasted in a挂炉 (hanging oven) using fruitwood charcoal. The finished duck has crispy skin, tender meat, and a bright red color.
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  Special Small Oil Cake

  Special small oil cakes are a type of dough food made primarily from flour, mixed with water and a small amount of salt to form a dough, which is then rolled into thin sheets and pan-fried in hot oil. During preparation, the dough is divided into small portions, rolled into round thin pancakes, and deep-fried in oil until both sides turn golden and crispy, resulting in a texture that is crunchy on the outside and soft on the inside.
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  Lotus Root, Sugarcane, and Water Chestnut Drink

  Mao Gen Zhu Ze Ma Ti Shui is a beverage made primarily from Mao Gen, bamboo sugarcane, and water chestnuts. Cut the Mao Gen into segments, peel and chop the bamboo sugarcane, and peel and slice the water chestnuts. Combine all ingredients in a pot with water, bring to a boil, then simmer over low heat until the flavors are fully infused into the water. Strain before serving.
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  Stone-Grilled Beef Curry

  Stone-grilled curry beef is a specialty dish featuring thinly sliced beef, curry sauce, and various vegetables. The method involves heating a stone to an appropriate temperature, applying the curry sauce, layering on the beef slices and vegetables, then using the stone's high heat to quickly cook the ingredients while preserving their natural flavors.
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  Slow-Cooked Boneless Pig's Trotter

  Slow-cooked boneless pig's trotter is a dish made with pig's trotters, which are simmered for a long time and then deboned. The meat is tender, and the broth is rich and delicious.
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  Slow-cooked Boneless Pig Trotter

  Old fire slow-cooked boneless pig trotters use pig trotters as the main ingredient, slowly stewed over low heat for a long time to make the trotters tender and easily separable from the bones. First, blanch the pig trotters to remove fishy odor, then add ingredients such as ginger slices, green onion segments, and cooking wine. Use a clay pot or pressure cooker to simmer gently for several hours until the trotters are soft and fully flavored.
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  Cheese Sticky Rice Chicken

  Cheese Sticky Rice Chicken is an innovative dish made with glutinous rice, chicken, and cheese. The preparation involves mixing glutinous rice and chicken with seasonings, shaping the mixture into a chicken form, sprinkling cheese on the outside, and baking until the surface turns golden and the cheese melts.
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  Lychee Kung Pao Chicken

  Lychee Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, green peppers, red peppers, and lychee meat. The chicken is diced and marinated, then stir-fried with a prepared Kung Pao sauce, and finally mixed with lychee meat and peanuts. The dish is seasoned with soy sauce, vinegar, sugar, chili, and garlic paste during preparation.
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  Lychee Kung Pao Chicken

  Lychee Kung Pao Chicken is a Chinese dish made with chicken, lychee, and chili, stir-fried. It has a fresh and slightly spicy flavor, with the sweetness of lychee complementing the tender chicken.
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  Crispy Spicy Chicken

  A classic Sichuan dish made with crispy fried chicken and spicy dried chilies, delivering a bold, aromatic flavor.
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  Flavorful Mixed Salad

  Flavorful mixed salad is a colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing.
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  Canteen Box Meal

  Canteen bento is a fast food dish containing a variety of ingredients, typically consisting of rice paired with various vegetables, meats, or soy products. The preparation method is simple—cook the ingredients and pack them into a bento box for convenient carrying and eating.
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  Fish Head with Rice

  Fish head with rice is a dish made by cooking fish head with rice. Fresh carp or bighead carp heads are usually used, pan-fried or stewed and seasoned with ginger, scallion, and garlic to infuse flavor. The cooked fish head and its broth are poured over hot rice, allowing the rice to absorb the rich aroma.
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  Steamed Snakehead Fish with Flower Peppercorns

  Fresh flower pepper steamed bamboo fish is a dish made with fresh bamboo fish as the main ingredient, steamed together with fresh flower peppers. After removing the scales and washing the bamboo fish, it is cut with decorative slashes and placed in a steamer along with fresh flower peppers, then steamed over medium heat until cooked through. The preparation involves minimal seasoning, relying primarily on the natural freshness of the ingredients and the unique aroma of the fresh flower peppers.

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