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Liqiaoshun Jiulong (Nan Sanlitun Store)

地方菜 · ⭐ 4.3

No. 3 Zhongfang Street (240 meters on foot from Exit B Northeast of Dongdaqiao Metro Station)

Dishes

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  Donkey Gelatin with Silk

  Donkey-hide gelatin is a dish primarily made from donkey skin, which is boiled and then cooled to form a gel-like substance, sliced into threads for later use. During preparation, the donkey-hide threads are combined with vegetables or meat and cooked by stewing or stir-frying, resulting in a soft, chewy texture with elasticity.
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  Mixed Vegetable Salad

  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 to retain their original texture and nutritional value.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Signature Donkey with Purple Cover (Large)

  Signature Donkey Meat with Purple Cover (Large Portion) is primarily made with donkey meat, paired with purple cover vegetables (a type of leafy green), and slow-cooked or braised. Sliced donkey meat is cooked together with the purple cover vegetables in a pot, seasoned appropriately and simmered over low heat until the meat becomes tender and the leaves absorb the flavors.
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  Hejian Stir-Fried Fish

  Hejian Stir-Fried Fish is a dish made primarily with fresh fish and seasoned with scallions, ginger, garlic, and other spices, quickly stir-fried to perfection. The main ingredient is fresh fish such as carp or grass carp, which is coated with starch and egg white before being deep-fried and then quickly stir-fried with a flavorful sauce. This process results in tender, juicy fish meat with a crispy exterior and rich, aromatic taste.
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  Spicy Glazed Boneless Kung Pao Chicken

  This dish uses chicken thigh meat as the main ingredient, deboned and diced, then stir-fried with peanuts, dried chili peppers, Sichuan peppercorns, and other seasonings. A prepared sauce (containing soy sauce, vinegar, sugar, cooking wine, and starch) is added and stirred evenly to allow the chicken to absorb the flavors and coat thoroughly in a rich sauce.
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  Soy Sauce Braised Donkey Meat

  Braised donkey meat is a dish primarily made with donkey meat, which is marinated and then stewed or braised. It is typically seasoned with spices such as soy sauce, star anise, cassia bark, and Sichuan pepper to enhance flavor and achieve a tender texture.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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  Donkey Offal Soup

  Donkey offal soup is a soup made primarily with donkey meat, combined with donkey bones and spices simmered to create a rich broth. The preparation involves boiling donkey bones to make a high-quality stock, then adding donkey meat and spices to slowly stew until the broth becomes rich and the meat is tender and fall-off-the-bone.
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  Donkey Meat Soup with Vermicelli

  Donkey meat soup焖子 is a dish primarily made from donkey meat and starch. After cutting the donkey meat into pieces and stewing it with seasonings to create a broth, starch is added to the broth, mixed evenly, poured into a mold, and cooled to solidify into blocks—forming the焖子. The finished product has a unique chewiness and elasticity, offering a rich and satisfying texture.
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  Donkey Meat Fire Cake

  Donkey meat fire cake is a traditional snack made primarily from donkey meat and flour. The preparation involves stewing the donkey meat until tender, then serving it with a golden, crispy baked flatbread, and finally slicing the meat and stuffing it into the bread.

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