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Jing Xiang Zhai Restaurant (Shi Li Bu Branch)

其他美食 · ⭐ 3.7

Ground-floor commercial unit, Building 323, Chenguang Jiayuan, Shifo Ying Road

Dishes

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  Big Assorted Pot

  A big pot dish combines various ingredients like beef, pork, chicken, shrimp, fish, cabbage, potatoes, carrots, mushrooms, and enoki. Cut into pieces and simmered or braised in a pot with seasonings for rich flavor.
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  Breakfast

  Breakfast foods typically include ingredients like flour, rice, eggs, meat, and vegetables. They are prepared using methods such as steaming, boiling, frying, or pan-frying, with common examples being baozi, youtiao, soy milk, congee, crepes, and shaomai.
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  Stewed Beef Tripe

  Stewed tripe is a dish made primarily from beef tripe, cleaned and slow-cooked with seasonings. The tripe is first blanched to remove odor, then simmered with scallions, ginger, garlic, star anise, soy sauce, and cooking wine until tender and flavorful.
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  Steamed Flatbread

  Stewed flatbread is a traditional snack made primarily from flour and fillings. The preparation involves mixing flour with water to form a batter, then heating it in a flat pan, spreading the batter, adding various fillings such as minced meat or vegetables, and frying until golden brown on both sides.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Sheep Knuckle Tendon

  羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
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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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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Stuffed Brain in Intestine

  Doubao nao is a dish made primarily from pig stomach and brain. After cleaning, they are stewed or steamed together to blend flavors. Ginger slices and green onions are added to remove fishy odor, and some recipes include broth for enhanced taste.
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  Stuffed Intestine Roll

  Lung bao rou is a dish made by wrapping pork filling in pig intestines. The pork is minced, seasoned, and stuffed into cleaned intestines, then steamed or boiled until the filling is fully cooked and blends with the casing. The outer skin is soft and chewy, while the filling is flavorful and aromatic.
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  Sauced Lamb Head

  Roast lamb head is a dish made primarily from lamb heads, cleaned, blanched, and stewed with various spices and seasonings until the meat becomes tender and flavorful. Typically seasoned and simmered with soy sauce, star anise, cinnamon, and Sichuan pepper, resulting in a rich red color and melt-in-the-mouth texture.
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  Hand-Cut Fresh Meat Hot Pot

  Hand-cut fresh meat hot pot uses a copper pot as the cooking tool, with fresh lamb or beef cut by hand and quickly cooked in boiling water to retain the original flavor of the ingredients. The texture is tender and tastes better with dipping sauce.

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