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Old Beijing Zhajiang Noodles (Tongzhou Branch)

小吃快餐 · ⭐ 3.9

Xiaoluyi commercial premises, Luyi West Road

Dishes

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  Boiled Sheep Head

  White Water Lamb Head is a traditional dish primarily made with lamb as the main ingredient. The preparation method mainly involves carefully processing the lamb head, boiling it in hot water until cooked, and then serving it with specially prepared seasonings.
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  Fried Pancake

  A pancake made by mixing flour and water into a batter, adding scallions and eggs, then frying in a flat pan. Main ingredients: flour, eggs, scallions, and water. Pour the batter onto a hot pan and cook until golden on both sides.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Old Beijing Garlic Sausage

  Old Beijing garlic sausage is a traditional Beijing dish made primarily from pork, seasoned with garlic paste and spices, and crafted through marinating, stuffing, and roasting processes. It features rich garlic aroma, tender meat, and a unique taste.
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  Old Beijing Egg Fried Sauce Noodles

  Old Beijing egg fried noodle soup features hand-rolled noodles with stir-fried meat sauce and a sunny-side-up egg. The meat sauce is made from minced pork, yellow bean paste, sweet flour sauce, and aromatics like scallion, ginger, and garlic, served mixed with the noodles.
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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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  Sichuan-style Gong Bao Chicken

  Sichuan-style Palace Chicken with diced chicken breast, peanuts, green and red peppers. Marinated chicken stir-fried with garlic, ginger, and scallions, then tossed in a savory sauce for a glossy, flavorful dish.
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  Soybean Juice

  Bean juice is a traditional beverage made from mung beans through processes such as soaking, grinding, boiling, and fermentation. It has a gray-green color, an acidic and astringent taste, and a unique fermented aroma, making it a distinctive traditional snack of old Beijing.
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  Premium Crispy Meatballs

  Golden Grade Dry-Fried Meatballs are made primarily from pork, seasoned with scallions, ginger, and other spices. After being finely chopped, the mixture is shaped into meatballs and then cooked using a dry-frying technique. The result is meatballs with a crispy exterior and tender interior, colored golden yellow.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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