Men Guo HuTong Bǎi Nián Lu Zhu (Ān Ting Dī Suān)
小吃快餐 · ⭐ 3.9
No. 163 Andingmen Inner Street
Dishes
Mixed Vegetable SaladCold mixed vegetables is a dish made primarily from various vegetables such as carrots, cucumbers, wood ear mushrooms, bean sprouts, and lettuce. After blanching or slicing raw, mix with seasonings and serve.
Braised Pork and Steamed BunStewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
Braised Pork NoodlesLu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
Pan-fried SausagePan-fried blood sausage is a traditional snack made from pork intestines that have been specially processed. The preparation method involves slicing the sausage, heating a flat pan, and frying the slices until both sides turn golden and the casing becomes crispy.
Premium Pork Intestine StewPremium pork intestine stew features cleaned and blanched intestines slowly braised with spices and seasonings, resulting in a richly colored, tender, and flavorful dish.
Vegetarian Braised DishVegetarian braised dishes is a dish made primarily from vegetarian ingredients such as tofu, dried bean curd sheets, and gluten, prepared by braising. The braising sauce is made by simmering various spices and seasonings, allowing the vegetarian ingredients to fully absorb the rich flavors of the sauce.
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.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
Beijing-style Tripe Stir-fryOld 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.
Old Beijing Tofu with Mustard GreensOld Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
Eggplant and Pork NoodlesEggplant and minced pork noodles is a home-style noodle dish, primarily made with eggplant and minced pork. The preparation involves cutting the eggplant and pork into small cubes, stir-frying them with appropriate seasonings, then mixing with cooked noodles to create a fragrant and colorful dish.