Yanjing Xiao Guan (Dongfeng North Bridge Branch)
韩式料理 · ⭐ 4.2
F3-006, Jiushi Er Xiang, 3rd Floor, Bitao Mai Shopping Mall, No. 12, Jiuxianqiao Road
Dishes
Alcoholic Beverage Chicken GizzardAlcoholic Beverage Chicken Gizzard is a dish made primarily with chicken gizzards, marinated and stir-fried with seasonings. The texture is tender, and the flavor is moderate, suitable for pairing with alcoholic drinks.
Soybean Paste SoupKimchi stew is a traditional Korean dish that uses doenjang, a fermented soybean paste, as its main seasoning. Mix doenjang with an appropriate amount of water, bring to a boil, and add vegetables such as tofu, zucchini, potatoes, and onions, along with meat or seafood to enhance the umami flavor. Cook until the ingredients are tender and the broth is rich in flavor, then serve.
Left Foot SquidLeft foot squid is a dish made with squid as the main ingredient. The squid is usually cleaned, marinated with seasonings, and then stir-fried or boiled. It has a fresh and tender texture with a salty and fragrant flavor.
Sautéed Pork StripsLiu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
Beef Rice BowlBeef rice salad made with cooked rice, sliced or shredded beef, and garnished with scallions, carrots, and green peas, seasoned with soy sauce, sesame oil, and garlic.
Rice IntestineBlood sausage is a traditional food made by stuffing pig intestines with glutinous rice, blood, or meat filling, then steaming it. Main ingredients include pig intestine, glutinous rice, pig blood or pork, along with seasonings such as scallions, ginger, and salt. To prepare, soak the glutinous rice beforehand, mix it with seasoned meat filling, stuff it into cleaned pig intestines, and steam until fully cooked.
Seaweed Rice RollSushi rice is primarily made from rice, seaweed, eggs, carrots, cucumbers, ham, and other ingredients. After cooking, the rice is mixed with a small amount of vinegar, sugar, and salt for seasoning, then spread onto seaweed sheets. Vegetables and meats cut into strips are placed on top, rolled into a cylindrical shape, and sliced into bite-sized pieces for serving.
Classic Sweet and Sour PorkOld-style Sweet and Sour Pork is made with pork tenderloin, coated in starch batter, deep-fried until golden and crispy, then tossed in a sauce of sugar, vinegar, and tomato ketchup for a sweet and sour glaze. Cooking requires precise heat control to achieve a crispy exterior and tender interior.
Minced Pork with Eggplant in Fragrant SauceSlice eggplant, pan-fry until tender, then stir in seasoned ground meat and sauce until evenly coated and flavorful.
Buckwheat Cold NoodlesBuckwheat cold noodles, made primarily from buckwheat noodles that are boiled and then rinsed with cold water, served with a specially prepared sauce and vegetables. The noodles are chewy and the broth is refreshing—perfect for beating the summer heat.
Spicy Marinated Beef TendonSpicy marinated beef tendons is a cold dish made primarily with beef tendons. The tendons are boiled, sliced, and mixed with chili oil, garlic, green onions, soy sauce, vinegar, and Sichuan pepper powder.
Spicy Braised PollockSpicy stewed Alaska pollack is made with Alaska pollack as the main ingredient, combined with chili peppers, scallions, ginger, garlic, and other seasonings, then simmered. The fish meat is tender, the broth is richly spicy and fragrant, and the color is bright red.
Military-style Hot PotMilitary hot pot is a dish primarily made with ham, tofu, kimchi, and rice cakes, originating from Korea. The preparation involves placing these ingredients together with辛拉面 seasoning and Korean chili paste into a pot, adding broth or water, and simmering until the ingredients are fully cooked and flavorful.