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Taishan Hotel · Dai Zong Fang Chinese Restaurant (Beijing Xisiqi Branch)

地方菜 · ⭐ 4.4

2nd Floor, Mount Tai Hotel, No. 16, Anningzhuang Hou Street

Dishes

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  Braised Zaozhuang Spicy Chicken in Clay Pot

  Zaozhuang chili chicken is a dish made with chicken and stir-fried with chili, garlic, ginger, and other seasonings. Chicken pieces are cooked in a clay pot with dried chilies and Sichuan peppercorns to absorb rich spicy flavor.
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  Shandong Stir-Fried Noodles

  Shandong stir-fried noodle dish features noodles with aromatics like scallions, ginger, garlic, and chili, stir-fried then combined with vegetables or meat, followed by broth or water to boil and mix with noodles. The key step is stir-frying the aromatics to enhance flavor.
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  Shandong Spicy Seafood Soup

  Shandong spicy seafood soup features fresh seafood like shrimp, clams, and squid, combined with tofu, wood ear mushrooms, and greens, cooked in broth or water. Seasoned with vinegar, chili, ginger, and scallions, then thickened with a slurry.
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  Mixed Grain Crepes with Millet Porridge

  Cornmeal pancakes are made by mixing corn flour, millet flour, and bean flour into a batter, then frying on a flat pan. Add eggs, scallions, and sesame seeds as toppings. Millet porridge is cooked from millet and water until thick and soft.
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  Wu Dalang's Flatbread

  Wu Dalang's baked flatbread is made primarily from flour, mixed with water and yeast to ferment and form the dough. The filling often includes meat and scallions, then baked into a golden, crispy crust with delicious stuffing.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Jiaodong Sauce-Steamed Fish Pot

  Jiaodong braised fish pot features fresh sea fish with tofu, potatoes, and vermicelli, stir-fried with yellow bean sauce and simmered in water to infuse flavor and create a rich broth.
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  Crispy Lychee Squid Balls

  Crispy lychee squid balls made with fresh squid, minced and mixed with seasonings to form a paste, shaped into balls, coated in a thin crispy batter, then fried until golden and crunchy. Lychee flesh or fruit is used as garnish or filling for a refreshing sweetness. The dish is crispy on the outside and tender inside, with a subtle lychee aroma.
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  Scallion-Braised Sea Cucumber with Rice

  Scallion-braised sea cucumber rice features sea cucumbers and scallions slowly stewed in broth with soy sauce, resulting in tender, flavorful sea cucumbers and rich scallion aroma. Served over hot rice for a fragrant, satisfying dish.
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  Sizzling Cumin Stir-Fried Lamb

  Sizzling lamb stir-fried with cumin on a hot iron plate, marinated and cooked with onions for tender, flavorful meat and rich cumin aroma.

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