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Tongxin Ju Restaurant

家常菜 · ⭐ 4.3

Ground-floor commercial unit, Building 109, Jinju Jiayuan Area D, Dongba

Dishes

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  Dongba Donkey Meat Flatbread

  Dongba donkey meat fire cake is a traditional dish made primarily from donkey meat and fire cake (a type of baked flatbread). The donkey meat is stewed until tender and then sliced, placed into the baked flatbread for serving.
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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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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Roll Wrapping Fish

  Roll-up fish is a dish primarily made with hairtail. The hairtail is cut into segments, marinated, then fried or pan-fried until crispy on the outside and tender on the inside. It is then placed in a tortilla wrap and rolled with fresh vegetables such as lettuce and onion.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Braised Pork Intestines in Clay Pot

  Pot-braised pig intestines is a dish primarily made with pork intestines. After cleaning and processing, the intestines are simmered slowly in a clay pot with various seasonings, resulting in tender, flavorful intestines and rich broth.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Little Donkey

  Red-braised donkey meat is a dish primarily made with donkey meat, seasoned with scallions, ginger, garlic, star anise, and other spices. The donkey meat is cut into pieces, blanched to remove any odor, then combined with the seasonings in a pot.适量 water and soy sauce are added, and the mixture is slowly stewed over low heat until the meat becomes tender and the broth thickens.
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  Spicy Boiled Beef Blood with Silver Pot

  Silver pot Maoxuewang is a hot pot dish primarily made with duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. The ingredients are cooked in a silver pot and seasoned with chili, Sichuan pepper, and doubanjiang (fermented broad bean paste). It is served once the ingredients are fully cooked.

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