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Dong He Wine Hall

日料 · ⭐ 4.2

Yishiyuan Area 1, Dongcheng Yijia, Shunyi Road

Dishes

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  Nagoya Fried Chicken Wings

  Nagoya-style fried chicken wings, made with tender chicken wings marinated to perfection, then coated in a special batter and deep-fried until golden and crispy. The exterior is crunchy while the meat remains juicy and flavorful, presenting an enticing color and aroma.
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  Lucky Lamb Intercostal Meat

  Lucky Lamb Intercostal Meat is a dish featuring tender meat from between lamb ribs as the main ingredient. It uses fresh, tender meat from between lamb chops, which is fine-textured with a moderate amount of fat. The basic preparation involves cutting the intercostal meat into chunks or slices, marinating it for flavor, and then cooking it by pan-frying, grilling, or braising. During cooking, basic aromatics like scallions, ginger, and garlic are often added to remove gaminess and enhance freshness, sometimes with a small amount of soy sauce or cooking wine for seasoning. The finished dish is tender, juicy, and highlights the natural flavor of lamb.
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  Houttu Beef

  Bamboo shoot beef is a dish featuring beef shank and houttuynia herb. Thinly sliced beef shank is blanched to remove odor, then stir-fried with cleaned houttuynia herb and seasonings like soy sauce, salt, and chili. Proper ingredient pairing and heat control are key.
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  Chicken Offal Stir-fry

  A stir-fried dish made with chicken offal and spices, popular as a bar snack in China.
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  Ming Tai Zi Zucchini

  A dish made with zucchini and Ming Tai fish roe, offering a fresh and savory taste.
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  Yuzu Chicken Thigh

  Chicken thigh marinated and grilled with fresh yuzu fruit for a refreshing, tangy flavor.
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  Oil-Drizzled Chicken Cubes

  Oil-drenched chicken chunks is a dish featuring chicken as the main ingredient. After marinating, the chicken is boiled or fried and then drizzled with hot oil and seasoning sauce to achieve a crispy exterior and tender interior. Scallions, ginger, and garlic are typically added for aroma.
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  Hot Spring Egg Beef Rice

  Warm egg beef rice features tender warm eggs and flavorful stewed beef over rice. Beef is marinated and slow-cooked or stir-fried for tenderness, while the warm egg has a runny yolk from low-temperature boiling, offering a smooth texture. Simple seasoning highlights the natural flavors.
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  Soft-Boiled Chicken Liver

  Soft-boiled chicken liver dish made by cleaning chicken liver, marinating with salt and cooking wine, then gently poached or briefly blanched to keep the center soft and moist while the outside slightly sets. Served with葱姜蒜 for aroma, can be enjoyed alone or with rice.
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  Beef Noodle Soup

  Beef noodle soup features hand-pulled noodles and tender beef chunks, accompanied by a variety of vegetables and a rich beef broth. The noodles are hand-rolled for a chewy texture, and the broth is slowly simmered from beef bones to create a deep, flavorful taste.
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  Pork Bone Char Siu Ramen

  A savory ramen dish featuring pork bone broth, char siu pork, soft-boiled egg, and vegetables, served with chewy noodles.
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  Perilla Plum Chicken Thigh

  Braised chicken thigh with perilla and plum sauce: marinated chicken thighs are pan-fried or grilled, then stir-fried or mixed with perilla leaves and plum sauce to absorb the tangy plum aroma and fresh perilla scent.
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  Chicken Lantern

  Chicken testicle is a Japanese grilling dish, primarily made from chicken ovaries and immature eggs. The preparation involves skewering the chicken ovaries along with the connected eggs onto bamboo sticks, then grilling them over charcoal until the surface is slightly charred while the internal egg remains semi-cooked.

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