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E’er Nuon Chun Bing Kao Ya (Gang Yue Square Branch)

北京菜 · ⭐ 4.8

Level 4, Dongsheng Plaza, Zhongshan East Road

Dishes

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  XO Sauce Stir-Fried Mixed Vegetables

  XO Sauce Stir-Fried Mixed Vegetables is a dish featuring fresh vegetables like carrots, green peppers, onions, wood ear mushrooms, bean sprouts, and celery. Sliced vegetables are quickly stir-fried with XO sauce to absorb its aroma while maintaining a crisp texture.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Signature Beijing-style Pork Shreds in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is made with pork tenderloin, scallions, and cucumber strips. The pork is marinated, stir-fried with fragrant sweet bean sauce, and served with scallion and cucumber garnish.
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  Rock Noodle Salad

  Rock-style cold noodles made from potato starch, mixed with shredded cucumber, carrot, and bean sprouts, dressed with a savory sauce. Cooked noodles are rinsed in cold water for a smooth, elastic texture, then combined with fresh vegetables and seasoned with soy sauce, vinegar, garlic, and chili oil.
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  Spring Pancake Filling

  A traditional Chinese dish featuring a variety of stir-fried vegetables and proteins wrapped in thin pancakes, commonly served during spring festivals.
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  有鱼的鱼香肉丝

  这道菜以猪肉丝和木耳丝为主要食材，搭配胡萝卜丝和青椒丝，用鱼香汁调味。鱼香汁由酱油、醋、糖、蒜末、姜末、葱花、豆瓣酱和淀粉调制而成。肉丝先滑炒，再加入配菜翻炒，最后倒入鱼香汁勾芡，使菜肴色泽红亮，口感丰富。
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Zhao's Spicy Pork in Sweet and Sour Sauce

  A classic Northeast Chinese dish featuring tender pork belly coated in a crispy batter, deep-fried and tossed in a sweet and sour sauce made from sugar, vinegar, and tomato paste.
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  Mother's Handmade Spring Pancakes

  Handmade thin pancakes filled with stir-fried meat and vegetables, a traditional northern Chinese home-style dish.
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  Grandma's Handmade筋饼

  A traditional Chinese flatbread made by hand using flour, water, salt, and oil. It is rolled thin and cooked on a griddle until crispy outside and soft inside.
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  Mother's Roast Duck

  A classic Beijing duck dish, marinated and roasted to perfection, served with pancakes, hoisin sauce, and scallions.
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  Mother's Grass-Fed Roast Duck

  High-quality grass-fed duck is marinated and slowly roasted at low temperature. The skin is crispy, the meat tender and juicy, with a natural grain aroma.

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