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Chen Ji Lao Tang Hundred Years Braised Pork (Li Ribiao Branch)

小吃快餐 · ⭐ 3.9

No. 15 Taipingqiao Road, beneath Muge Ditan Barbecue

Dishes

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  Braised Pork in Small Pot

  Lu Zhu Xiao Guo is a stewed dish made primarily with pig intestines, lungs, tofu skin, and fire cake. Ingredients are blanched to remove odor, then slowly simmered in a special broth until flavorful, finally served heated in a small pot.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Signature Braised Pork

  Signature stewed dish made with pig intestines, lungs, tofu pockets, and baked bread, slowly simmered in a special sauce to fully absorb the flavors.
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  Fried Crispy Sticks

  Fried Gaozhi is a traditional snack made primarily from mung bean flour or mixed bean flour. The bean flour is spread into thin pancakes, dried, then cut into pieces or strips. During cooking, it is fried in hot oil until golden and crispy, and can be enjoyed with savory or sweet and sour seasonings.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Beijing-style Meat Stir-Fried Noodles

  Old Beijing meat fried疙瘩 is a traditional noodle dish made from dough balls of flour and water, stir-fried with pork, scallions, ginger, and garlic. The dough is shaped into small balls, partially boiled, then stir-fried with sliced pork and seasoned with soy sauce and salt, finished with a thickening slurry.
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  Wasabi Stem

  Mustard cabbage is a dish primarily made with Chinese cabbage. The preparation involves removing the leaves from the cabbage and keeping only the stalks, which are cut into 5-centimeter-high blocks. These blocks are briefly blanched in boiling water until half-cooked, then cooled in cold water. They are then layered in a jar, with mustard, sugar, and salt sprinkled between each layer. White vinegar is poured in, and the jar is sealed tightly. After several days of pickling, the dish is ready to eat.
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  Fermented Soybean Paste

  Bean paste is a seasoning made primarily from soybeans, processed through steaming, fermentation, and mixing. It typically includes salt, water, and minor additives, forming a thick consistency after natural or artificial microbial fermentation.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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