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Tiong Guo Xiu Shui (Beijing Yundu Shan Branch)

地方菜 · ⭐ 3.8

No. 2 Yumin Road, Xicheng District, Yuanshan Hotel, 2nd Floor

Dishes

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  Kongcheng Rice Dumplings

  Kongcheng rice dumplings are made with a mix of glutinous and regular rice flour for the skin, filled with pork, shrimp, and mushrooms, then steamed into a traditional snack.
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  Anhui Old Hen Chicken Soup with Fried Rice

  Anhui Old Hen Chicken Soup with Fried Rice is a specialty dish made with old hen and high-quality rice. The old hen is stewed to make a rich broth, which is then used to stir-fry the rice, resulting in a fragrant and full-bodied texture.
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  Braised Pork with Mountain Taro Balls

  Mountain powder dumplings braised with pork belly, made from yam or sweet potato flour, simmered slowly with soy sauce, sugar, and cooking wine until tender.
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  Yam Flour Braised Pork

  A Chinese dish featuring pork belly and yam flour, slow-cooked to blend flavors and create a rich, tender texture.
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  Signature Pressure Pot Rice Noodles with Pork

  Signature pressure pot rice noodles with pork is a traditional Chinese home-style dish made with pork belly, rice noodles, soy sauce, and cooking wine, cooked in a pressure cooker. The meat is tender, and the broth is rich.
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  Tongguo Fried Rice

  Tongguo fried rice is a dish made by stir-frying rice with eggs, ham, green peas, and carrots. First, the rice is separated, then ingredients and seasonings are added gradually and mixed well before serving.
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  Tongguo Beef Hot Pot

  Tonggu beef hot pot features fresh beef with potatoes, carrots, and onions, simmered in a secret sauce. Beef chunks are cooked slowly with vegetables until tender and the broth becomes rich.
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  Tongcheng Water Celery

  Tongcheng water celery is a cold dish made from local water celery, seasoned with garlic, sesame oil, and a touch of salt, offering a crisp and refreshing taste.
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  Braised Pork with Edamame

  Fatty pork with green beans is a dish made from pork belly and fresh soybeans. Pork is blanched, then stewed with soybeans and seasoned with soy sauce, sugar, and cooking wine until tender.
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  Braised Black Pork

  Braised black pork is a Chinese dish featuring black pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a glossy red color.
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  Classic Inherited Smelly Mandarin Fish

  Classic Inherited Smelly Mandarin Fish is a traditional dish made with mandarin fish, fermented and then cooked. It is characterized by tender fish meat and a unique fermented flavor.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Bamboo Shoot Chicken Soup

  Bamboo shoot chicken soup is made by stewing chicken with young shoots and leaves of wild bamboo. After blanching the chicken, it's cooked slowly with bamboo shoots until tender, resulting in a clear broth with a fresh, delicious flavor.
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  Intangible Cultural Heritage Water Bowl Cake

  A traditional Chinese dessert made from glutinous rice flour, sugar, and water, steamed to create a soft, elastic texture with a delicate rice aroma.
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  Intangible Heritage Fish Ball Soup

  Intangible Cultural Heritage Water Bowl Fish Balls are made from fresh fish meat, deboned and mashed, mixed with egg white and starch, then hand-formed into balls and boiled in clear water. The finished fish balls are white, delicate, and chewy, typically served with special broth or clear soup.

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