Xi Xiaoguan (Around the World Trade Center Branch)
北京菜 · ⭐ 4.6
2nd Floor, Tower E, Global Trade Center, No. 36, North Third Ring East Road
Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Beijing-style Braised EggplantJing-style vegetarian braised eggplant is made with eggplant as the main ingredient, combined with scallions, ginger, and garlic. The eggplant is sliced, fried or pan-fried, then simmered in a seasoned sauce using soy sauce, sugar, vinegar, and cornstarch to create a soft, flavorful dish.
Sweet and Sour PorkChef's Pot-Braised Pork is a dish primarily made with pork tenderloin. The meat is cut into pieces, coated with a starch batter, and deep-fried until golden and crispy. It is then tossed with a sweet-and-sour sauce made from sugar, vinegar, water, and starch. The finished dish has a crispy exterior and tender interior, with a bright red color.
Zhang's Lion's Head MeatballsZhang's Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in a pot until fully cooked. The finished dish features tender meat and rich, flavorful broth.
Pork Ribs with Green Beans and Small PotatoesPork ribs stewed with green beans and small potatoes, a home-style dish where ingredients absorb the broth to become soft and flavorful.
Beef with Chili SauceBeef slices stir-fried with green and red peppers, seasoned with a spicy sauce made from chili, garlic, soy sauce, sugar, and vinegar, then quickly tossed and served.
Sea Urchin TofuSea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
Xihewang's Fragrant Pork ElbowBraised pork knuckles made with pork elbows, simmered after blanching and marinating. Tender, rich yet not greasy, melts in the mouth. Seasoned with soy sauce, cooking wine, rock sugar, star anise, and cinnamon.
Xihe Roast DuckXihé Roast Duck is made from high-quality Beijing duck, marinated and then roasted in a hanging oven. The duck skin turns golden yellow after high-temperature baking, becoming crispy and delicious, while the duck meat remains tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks, which are rolled together for eating.
Beijing-style Milk Skin YogurtOld Beijing milk skin yogurt is a traditional Beijing dessert, primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, and allowing it to ferment undisturbed until a solid milk skin forms. It has a delicate texture and a balanced sweet-sour taste.
Scallion Oil Yellow CroakerScallion oil yellow croaker features fresh yellow croaker with scallions and ginger. After cleaning and marinating with salt and cooking wine, it's steamed, topped with scallions, and finished with hot oil to enhance aroma and keep the fish tender.
Tofu and Vegetable SoupBean soup with seasonal vegetables is a dish made by using a broth base of legumes (such as yellow beans or mung beans), combined with various fresh seasonal vegetables (like cabbage, carrots, spinach, etc.) and simmered together. First, the legumes are soaked and cooked until soft, then chopped vegetables are added and stewed until the vegetables are tender, preserving the original flavors of the ingredients.