Close

Shuanglin Hotel (Baoshan West Street Branch)

其他美食 · ⭐ 3.7

No. 118, Baoshan Temple Village, Baoshan West Street

Dishes

• 

  Beijing-style Kao Laolao

  Jing-style kao lao lao is a traditional Beijing snack made primarily from millet flour. The dough is rolled into thin sheets, formed into tubes, steamed, and sliced. It's commonly served with sauces or stir-fried vegetables and meats, offering a chewy texture and distinct local flavor.
• 

  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
• 

  Stewed Fish Dumplings in Large Pot

  Stewed fish tofu is a dish made by slow-cooking fish tofu with vegetables and seasonings in a large pot. Fish tofu, typically made from fish meat, has a smooth and elastic texture. It's cooked with potatoes, carrots, greens, and broth or water until flavorful and the sauce is rich.
• 

  Fried Fish with Corn Cake

  Xiao Yu Tie Bing Zi is a dish made primarily from small fish and cornmeal. Small fish, fresh or pickled, are stewed with scallions, ginger, and seasonings; cornmeal dough is pressed against the pot's edge and fried until golden and crispy, absorbing the broth's flavor.
• 

  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
• 

  Bunzi Meat

  Bunzi meat is a traditional Chinese dish made with pork, skewered and deep-fried. The exterior is crispy, while the inside is tender, usually served with sauce.
• 

  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
• 

  Stewed Chicken

  Stewed chicken is a dish made primarily with chicken, seasoned with scallions, ginger, garlic, and slow-cooked. Whole chicken or pieces are typically used with side ingredients like potatoes and carrots to create tender, flavorful meat and rich broth.
• 

  Braised Tofu in Clay Pot

  Pot-bellied tofu is a dish made primarily with soft tofu, combined with minced meat, greens, or mushrooms, and slowly stewed in a clay pot. To prepare it, cut the tofu into pieces and place it together with the ingredients into the clay pot, add broth or water, and simmer over low heat until fully flavored.
• 

  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.
• 

  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
• 

  Sour Spicy Egg Soup

  Sour-spicy egg soup is made with eggs, vinegar, and chili. Beat eggs, pour into boiling water, cook, then add vinegar and chili to taste. Clear broth, delicate egg flowers, smooth and tender texture.

Reviews