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Old Beijing Flavor

北京菜 · ⭐ 4.2

Opposite Zhangjiawan Central Kindergarten, Yunsong Road

Dishes

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  Cold Platter

  Cold dishes are arranged by cutting cooked or marinated ingredients into small pieces or thin slices and neatly placing them on a plate. Main ingredients include cooked chicken breast, ham, cucumber, carrot, and egg, sometimes with jellyfish, tofu skin, or seasoned black fungus. Ingredients are cleaned, cooked or marinated, sliced, then artfully arranged.
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  Li Family Braised Tofu

  Li's Braised Tofu is made with soft tofu, pork mince, and seasonings like scallions, ginger, and garlic. The tofu is first pan-fried until golden, then simmered with the meat and sauce to absorb rich flavors.
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  Braised Flatbread with Meat

  Baozi with meat is a Chinese snack, primarily made with baozi and pork that has been stewed to a perfect balance of fat and lean. The baozi is baked until golden and crispy, then filled with seasoned, tender, and juicy stewed pork. The succulent meat complements the crunchy texture of the baozi beautifully.
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  Beef and Scallion Steamed Dumplings

  Beef and scallion dumplings made with fresh beef and scallions, seasoned and wrapped in dough, then steamed until soft and fragrant.
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  Pork and Green Bean Steamed Dumplings

  Pork and green bean steamed dumplings made with minced pork and beans, seasoned and wrapped in dough, then steamed without frying to preserve natural flavors.
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  Pig's trotter

  Pig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Old Beijing Stewed Dishes (Large)

  Old Beijing Lu Zhu is a traditional Beijing snack made primarily from pig intestines, lungs, tofu skin, and fire cake. Ingredients are simmered slowly in a special sauce to absorb rich flavors. Served with garlic paste, cilantro, and chili oil.
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  Beijing-style Meat Dragon Roll

  Old Beijing meat dragon is a traditional noodle dish made by wrapping pork filling in flour dough and steaming it. The soft dough encases seasoned pork belly with scallions, ginger, soy sauce, and cooking wine, sometimes with wood ear mushrooms or carrots. The dough is rolled thin, filled, rolled into a log, sliced, then steamed.
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  Beijing-style Steamed Pork and Scallion Dumplings

  Old Beijing steamed pork and scallion dumplings are a Chinese pastry made primarily with pork and scallions. The pork is minced, mixed with chopped scallions and seasonings, wrapped in flattened dough, shaped into half-moon dumplings, and steamed until cooked. The outer skin is soft and chewy, while the filling is savory and aromatic.
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  Garlic Eggplant

  Stir-fried eggplant with garlic sauce is a dish made primarily from eggplants, which are steamed until tender and then topped with a sauce made from garlic paste, soy sauce, vinegar, and other seasonings. It has a soft and smooth texture with a fresh and fragrant taste.
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  Braised Pork Elbow

  Braised pork knuckle is a traditional dish made primarily from pork knuckles, carefully prepared through a meticulous cooking process. The method involves cleaning the pork knuckles, marinating them in a specially crafted sauce, slow-cooking until the meat becomes tender and falls off the bone, and finally reducing the sauce to concentrate its flavor and coat the meat evenly.

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