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Tsinghua University-No. 1 Institute Restaurant

家常菜 · ⭐ 4.3

First Floor, Tsinghua Garden Guesthouse, Xichun Road, Qinghuayuan Subdistrict (near Tsinghua University's Second Gate)

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stewed Beef with Small Potatoes

  Potato and beef stew is a slow-cooked dish made primarily with small potatoes and beef. After cutting the beef into chunks, it is cooked together with peeled small potatoes in a pot, along with an appropriate amount of water, scallions, ginger, star anise, and other seasonings. It is simmered over low heat until the beef becomes tender and the potatoes absorb the flavors.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Squirrel Fish Tower

  Squirrel Fish Tower is a Chinese dish primarily made with mandarin fish. The fish meat is cut with floral patterns and deep-fried until crispy, then drizzled with a sweet and sour sauce. It is garnished with辅料 such as carrots and green peas to form a tower-like shape.
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  Jia's Special Large Flatbread

  Jia Suo Special Large Pancake is a flatbread made primarily from flour. It is typically prepared by mixing适量 water and salt into the flour to form a dough, which is then rolled into a thick饼 and pan-fried or baked. The outer layer is crispy while the inside remains soft, making it suitable to be served with various meats, vegetables, or sauces.
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  Sauce-Flavored Hand-Roasted Lamb Ribs

  Spiced Hand-Ripped Lamb Ribs are made from fresh lamb ribs, marinated and then grilled or stewed. The lamb is tender and flavorful, paired with a secret sauce that delivers rich aroma. Enjoy by hand—convenient and full of ritual.
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  Crispy Lamb Leg

  Fragrant crispy lamb leg is a dish primarily made with lamb leg. After marinating, the lamb leg is coated with starch or flour and deep-fried until the skin becomes crispy while the inside remains tender and juicy. During preparation, ingredients such as ginger, scallions, and cooking wine are typically used for marination to enhance flavor.
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  Horseback Bridge Braised Pork

  Saddle Bridge Braised Pork is a dish primarily made with pork belly. The pork belly is cut into pieces, blanched to remove any odor, then slowly stewed in a pot with soy sauce, sugar, cooking wine, and other seasonings until the meat becomes tender. Finally, the sauce is reduced to coat the meat pieces with a glossy red finish. The finished dish has a bright red color and is rich without being greasy.

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