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Wang's Night Tofu Feet (Zhongtie Xicheng Xin Tian Di Store)

小吃快餐 · ⭐ 3.5

Floor F1, China Railway Xicheng · Xintiandi, No. 98, Guanghua East 2nd Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Spicy Pork Fried Rice Bowl

  Spicy pork fried rice is made with pork belly as the main ingredient. The pork belly is first boiled, sliced, then stir-fried with fermented broad bean paste, green onions, and other seasonings and vegetables, finally served over steaming hot rice.
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  Pig Trotter with Kelp Strips

  A dish made with pig trotter and kelp strips, slow-cooked to tender perfection with aromatic spices and herbs.
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  Salted Pork Rice Bowl

  A savory dish featuring stir-fried pork belly with vegetables, served over steamed rice.
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  Bamboo Shoots Stir-fried with Preserved Pork

  Fresh bamboo shoots stir-fried with preserved pork, creating a savory and aromatic dish.
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  Braised Beef with Bamboo Shoots

  A Chinese dish made by slow-cooking beef and bamboo shoots together, resulting in tender meat and crisp bamboo, with a rich, savory sauce.
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  Medicated Pig Trotter

  A nourishing dish made by slow-cooking pig trotters with Chinese medicinal herbs like astragalus and angelica for health benefits.
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  Sour Cabbage Pork Trotter

  A dish made with pork trotters and sour cabbage, slow-cooked to tender perfection with a tangy, spicy flavor.
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  Stir-fried Pork Intestines with Green Pepper

  A stir-fry dish made with pork intestines and green peppers, known for its spicy and savory flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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