Zhang's Old Beijing Lu Zhu
北京菜 · ⭐ 4.0
Ground-floor west unit, Building No. 13, Gulou Street, Jiefang Road
Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Traditional Braised Pork and Steamed BreadTraditional stewed pig intestine and fire cake is a Beijing specialty snack made with pig intestines, lungs, liver, tofu skin, and fire cake (a type of flatbread). The offal is cleaned, simmered slowly with seasonings until flavorful, then the fire cake is broken into pieces and cooked in the broth to absorb the rich flavors.
Stir-fried Pig LiverA traditional Chinese dish made by stir-frying pig liver with garlic and chili, resulting in a tender and flavorful meal.
Zhang's Beijing Stewed DishesA traditional Beijing dish made with pig intestines, lungs, tofu puffs, and buns, slowly stewed to create a rich, savory flavor.
Signature Braised PorkSignature stewed dish made with pig intestines, lungs, tofu pockets, and baked bread, slowly simmered in a special sauce to fully absorb the flavors.
Oil-Fried FlatbreadOil-fried pastry is made from flour dough with oil and water, rolled, folded, brushed with oil paste, then rolled or layered and baked. Fillings can be sweet or savory, such as red bean paste, minced meat, or scallions. The finished product has a crispy crust and distinct layers.
Long-grain Fragrant RiceLong-grain fragrant rice made from premium long-grain rice, washed and soaked before steaming. No additives used—just rice, with precise water temperature and heat control for distinct grains and rich aroma.
Spicy Tripe Stir-fryA spicy Sichuan dish made by quickly stir-frying beef or lamb tripe with chili and Sichuan peppercorns, resulting in a crisp and flavorful bite.