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Li Jia Cai (Deshengmen Branch)

北京菜 · ⭐ 3.7

No. 11, Yangfang Hutong, adjacent to the South Gate of Houhai Park

Dishes

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  Fengwei Giant Shrimp

  Fengwei Daxia features fresh shrimp with shells removed but tails retained. A cut is made along the back without severing, then marinated and steamed. After steaming, a thickened sauce is poured over, making the shrimp tender and chewy, with tails resembling phoenix tails—hence the name.
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  Sauce-glazed Mandarin Fish

  Steamed mandarin fish with sauce is a dish made from fresh mandarin fish. The fish is cleaned, scored, and steamed or blanched, then topped with a sauce made from soy sauce, sugar, vinegar, ginger, and garlic, thickened with cornstarch.
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  Stir-Fried Tofu with Spicy Sauce

  Stir-fried Tofu with Hemp Seeds is a traditional dish primarily made from hemp tofu. The preparation involves stir-frying the hemp tofu until slightly golden, adding minced scallions, ginger, and garlic as seasonings, continuing to stir-fry until well-seasoned, and finally sprinkling with chopped scallions for added aroma.
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  Crispy Lotus Root Dumplings

  Fried lotus root pockets are a Chinese dish primarily made with lotus root and pork filling. The lotus root is sliced, filled with seasoned pork, then coated in starch or batter before being deep-fried until golden and crispy.
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  Sweet Vinegar Pork Ribs

  Sweet vinegar pork ribs is a dish made with pork ribs, simmered with sweet vinegar, sugar, and soy sauce after blanching. The ribs are marinated and slowly cooked until tender with rich flavor.
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  Jade Tofu

  Jade tofu is a dish made with soft tofu and vegetables like green peas and carrot cubes. Tofu is blanched to remove odor, then stir-fried with vegetables, seasoned and simmered until flavorful, finally thickened with a slurry for a glossy sauce. Fresh color and delicate texture.
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  Wasabi Stem

  Mustard cabbage is a dish primarily made with Chinese cabbage. The preparation involves removing the leaves from the cabbage and keeping only the stalks, which are cut into 5-centimeter-high blocks. These blocks are briefly blanched in boiling water until half-cooked, then cooled in cold water. They are then layered in a jar, with mustard, sugar, and salt sprinkled between each layer. White vinegar is poured in, and the jar is sealed tightly. After several days of pickling, the dish is ready to eat.
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  Scallion Oil Sea Cucumber

  Scallion oil sea cucumber is a dish featuring sea cucumber and scallions. Soak the sea cucumber beforehand, slice the scallions. Blanch the sea cucumber, then stir-fry with scallion segments. Add broth, soy sauce, and cooking wine, simmer slowly to absorb the scallion aroma and sauce, then thicken with cornstarch.
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  Braised Pig Trotter with Crispy Skin

  Braised pork knuckles with tiger skin texture: the pork knuckles are partially boiled, scored in a diamond pattern, then deep-fried until the skin shrinks and hardens. They are then stewed with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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