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Ke Lai Shun Restaurant

北京菜 · ⭐ 3.7

No. 853, Xiaowu Village, Demi Road

Dishes

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  Sanhe Tofu Threads

  Three-river tofu threads is a cold dish made from soft tofu cut into细丝, blanched to remove odor, then mixed with scallions, ginger, garlic, soy sauce, and sesame oil.
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  Rooster

  Rooster is a dish primarily made with chicken as the main ingredient. The preparation typically involves cutting the chicken into pieces, marinating it with spices and seasonings, and then cooking it. Cooking methods can include roasting, stewing, or boiling to ensure the chicken is flavorful and tender.
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  Stuffed Chicken Buns

  Chicken sticky rolls are a noodle dish featuring chicken as the main ingredient. Chicken pieces are mixed with corn and sorghum flour to form a dough, wrapped in dough and steamed. Scallions and ginger are typically added for flavor.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato is a home-style dish primarily made with potatoes, supplemented by ingredients such as pork belly and chili peppers. The preparation involves slicing the potatoes, frying sliced pork belly to render its fat, then adding chili peppers and garlic to stir-fry until fragrant. Finally, the potato slices are stir-fried until cooked through, and chopped green onions are sprinkled on top before serving for added aroma.
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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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  Beijing-style Braised Pork Hot Pot

  Old Beijing stewed pork hot pot features offal like intestines, lungs, and liver, paired with tofu, baozi, and vermicelli. After blanching to remove odor, the ingredients are simmered with spices until tender, then served in a hot pot.
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  Spicy Softshell Turtle

  Spicy soft-shelled turtle is a dish made by stir-frying turtle with chili, Sichuan pepper and other seasonings. After preparation, the turtle is cooked with葱姜蒜 and doubanjiang, then stewed in broth until tender, finally reduced and seasoned to absorb the spicy flavor.

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