Longfeng Jia宴 (Ci Qu Di Yan)
北京菜 · ⭐ 4.4
No. 142, Ciqu Beili, Beijing
Dishes
Beijing-style Four BowlsBeijing-style Four Bowls is a traditional home-cooked Beijing dish, typically including four small dishes: braised pork, stewed tofu, stir-fried cabbage, and fried sauce noodles. Main ingredients are pork belly, tofu, cabbage, and noodles, prepared by stewing, stir-frying, and mixing with fried sauce.
Beijing-style Shredded Pork in Soy SauceBeijing-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.
Kung Pao ChickenKung 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.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Sichuan-style Boiled Gu鱼Sichuan-style boiled mandarin fish is a dish featuring sliced mandarin fish blanched in boiling water, then cooked with bean sprouts and greens in a spicy麻 (numbing) broth. Finished with Sichuan peppercorns, chili, and hot oil for aroma.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Stir-fried Liver SlicesStir-fried liver slices is a Chinese dish primarily made with pork liver. The liver is sliced thinly, marinated, and then quickly stir-fried at high heat. Vegetables such as green peppers, red peppers, or onions are added to enhance texture and color. Finally, a specially prepared sauce is poured over the liver to make it tender, juicy, and visually appealing.
Beef Steak with Crispy Rice NoodlesBeef stir-fried with crispy rice crackers is a dish featuring sliced beef and rice crackers. The beef is marinated, then stir-fried or pan-fried with the crackers to achieve tender meat and crunchy texture. Seasonings like soy sauce, cooking wine, ginger, and garlic enhance the flavor.
Mustard Duck FeetMustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
Free-and-Easy Pork CutletXiaoyao Dapai is a dish made primarily from pork tenderloin. The meat slices are pounded thin, coated with starch, and deep-fried until golden and crispy, then stir-fried with a sauce of soy sauce, sugar, vinegar, cooking wine, and garlic, ginger, and scallions for a rich, savory flavor.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Duck Gizzard with Mixed MushroomsDuck gizzard stir-fried with mixed mushrooms is a dish featuring duck gizzard slices cooked with various fungi like shiitake, king oyster, and enoki mushrooms. After sautéing, it's simmered with seasonings to retain the tender texture.