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Lu Shi Qi Wei Chun Bing Kao Ya Jia Chang Cai (Bei Yuan Dian)

家常菜 · ⭐ 4.6

Unit C10, 1st Floor, Building 7, No. 7 Courtyard, East Zone, Huamao Tiandi, Qinghe Ying South Street

Dishes

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  Colorful Potato Shreds

  Five-color potato shreds is a cold dish made with potatoes and colorful vegetables like carrots, green peppers, and red peppers. Potatoes are sliced, blanched or stir-fried, then mixed with shredded carrots and peppers and seasoned.
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  Beijing-style Braised Pork Elbow

  Peking-style braised pig trotter is a dish made primarily from pork trotters, simmered with soy sauce, cooking wine, star anise, cinnamon, and other seasonings after blanching and caramelizing sugar. The finished dish has a glossy red color, tender meat, and rich flavor.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-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.
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  Four-Color Spring Rolls

  Four-color spring rolls are thin pancakes made from flour, filled with four colored ingredients: carrots, cucumbers, bean sprouts, and eggs. The dough is spread and fried into thin pancakes, while the fillings are prepared separately—carrots and cucumbers sliced, bean sprouts blanched, and eggs scrambled. Serve by wrapping the fillings in the pancakes and rolling them up.
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  Little Rabbit

  A dish featuring rabbit meat, typically marinated with rice wine and ginger, then stir-fried or stewed. Enhanced with scallions, garlic, chili, and sometimes doubanjiang or soy sauce.
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  Stir-fried shredded pork with lentils

  Green bean stir-fried with shredded pork is a home-style dish made with fresh, tender green beans and pork shreds. The preparation is simple: first stir-fry the pork shreds until they change color, then add the green beans and stir-fry together. Finally, season with an appropriate amount of salt and soy sauce, and cook until the green beans are fully tender.
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  Handmade Spring Pancakes

  Handmade spring pancakes are thin dough wrappers made from flour and water, crafted by hand through rolling or pan-frying. They are typically served with stir-fried vegetables, meats (such as pork, chicken, or beef), and sauces (like sweet bean sauce or yellow soybean paste). The dough is divided into portions, rolled into round thin sheets, and cooked in a hot pan until soft and elastic.
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  Handmade筋饼

  Hand-stretched筋饼 is a type of noodle made primarily from flour, mixed with water and salt to form a dough. After resting, the dough is rolled into thin sheets and then shaped by hand through stretching, folding, and pan-frying. The finished product has a crispy exterior and a chewy, elastic interior.
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  暖胃棒渣粥

  暖胃棒渣粥是一道传统中式家常粥品，以玉米棒渣为主要食材，搭配大米或小米熬煮而成。制作时将棒渣提前浸泡，与米一同放入锅中，加水慢火熬煮至粘稠软烂。成品粥体金黄浓稠，口感细腻顺滑，带有玉米天然的清甜和谷物香气，温暖养胃，尤其适合早餐或寒冷季节食用。
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  Cornmeal Porridge

  Corn grits porridge is mainly made from corn grits and适量 of rice or millet. The preparation method involves soaking the corn grits for a period of time, then boiling them together with rice or millet in sufficient water over low heat until the porridge thickens and becomes smooth and delicate in texture.
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  Authentic Northeastern Sour Cabbage with Vermicelli

  This dish features Northeastern sour cabbage and vermicelli as main ingredients. Sliced sour cabbage is stir-fried with rehydrated vermicelli, enhanced with pork or fatty pork slices. Aromatic onions, ginger, and garlic are used for flavoring, then cooked until well blended. Minimal seasoning highlights the tangy sour cabbage and soft, chewy vermicelli.

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