Close

Technology Restaurant

北京菜 · ⭐ 3.6

No. 20 Xueyuan Road, PetroChina Exploration & Development Research Institute

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
• 

  Minced Pork with Sour Cabbage and Vermicelli

  Meat and sauerkraut vermicelli is a dish primarily made with minced pork, sauerkraut, and vermicelli. After stir-frying the minced pork until fragrant, chopped sauerkraut is added and stir-fried together. Then, soaked vermicelli is mixed in and cooked until tender, followed by seasoning. The key to preparation lies in blending the tangy flavor of the sauerkraut with the aroma of the minced pork.
• 

  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.

Reviews