Zui Cheng Nan · Jingwei Traditional Stew and Braised Dishes
特色菜 · ⭐ 4.5
No. 56 Fengguan Road, Building 3, Courtyard No. 56, Unit 1010 (Ground Floor)
Dishes
Beijing-style Stewed TripeBeijing-style stewed tripe is a traditional dish featuring pork large intestine as the main ingredient, along with small intestine and stomach, simmered with scallions, ginger, and cooking wine until tender and flavorful.
Beijing-style Premium Stewed TripeBeijing-style精品 stewed tripe features pig large intestine as the main ingredient, cleaned and blanched, then simmered slowly with pig stomach and lungs in a clay pot with scallions, ginger, and cooking wine until tender and flavorful.
Half a烙饼A half-sheet pancake is a type of flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and pan-fried until both sides turn slightly golden. It is typically served with sauces, vegetables, or meat.
Pickled Radish with SauceA cold dish made from white radish, sliced or julienned, salted, drained, then mixed with soy sauce, vinegar, sugar, garlic, and chili oil for a flavorful bite.
Stir-fried Water Chestnuts with Lotus Root SlicesStir-fried lotus root with hawthorn slices is a dish featuring fresh lotus root and hawthorn. The sliced lotus root is stir-fried with hawthorn and seasoned to create a crisp, tender texture with a sweet-sour flavor.
Grilled Lamb on Hot PlateCharcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
Old Beijing Fried Blood SausageOld 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.
Stir-Fried Eggplant with Mother's StyleStir-fried eggplant with garlic, doubanjiang, and soy sauce, a home-style dish where eggplant is fried or pan-fried until tender and absorbs the savory sauce.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Jiaodong Dry-Braised Yellow CroakerJiaodong dry-burned yellow croaker uses fresh yellow croaker, marinated and pan-fried until golden brown, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine for rich flavor and thick sauce with a slight charred aroma.
Scallion PancakeScallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
Steamed Shrimp with Garlic and VermicelliFresh shrimp steamed with garlic and vermicelli, creating a savory dish where the shrimp is tender and the noodles absorb the rich flavors.