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Men Guo Lua Zi · Jiang Cheng Zhang Ji

小吃快餐 · ⭐ 3.9

No. 14 Lao Qianju Hutong

Dishes

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  Cold Dish Assortment

  Cold dish platter is a combination of various cold dishes, commonly featuring cucumber, tofu skin, jellyfish, chicken breast, carrot, and wood ear mushroom, sliced or shredded and mixed with seasonings like soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Braised Pork Stew

  Stewed offal pot is a dish primarily made with pig intestines, lungs, and stomach, along with辅料 such as tofu, vermicelli, and cabbage, slowly simmered for a long time using various spices and seasonings. The preparation involves thoroughly cleaning the offal, then cooking it together with seasonings in a pot over low heat, allowing the ingredients to fully absorb the rich flavors of the broth.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Century Small Intestine Braised in Soy Sauce

  Century small intestine braised in soy sauce is a traditional Chinese dish made with pork intestines and spices simmered slowly in soy sauce. It has a soft texture and rich flavor.
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  Vegetarian Braised Dish

  Vegetarian 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.
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  Old Beijing Fried Crispy Sticks

  Old Beijing crispy fried rolls are a traditional Beijing snack made from mung bean flour and tofu skin. Mix the flour into a paste, pour into hot oil, add cut tofu skin strips, fry until golden and crispy, then drain. Control the heat to achieve a crisp exterior and soft interior.
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  Old Beijing Fried Blood Sausage

  Old 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.
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  Beijing-style Tofu Juice with Crispy Dough Rings

  Old Beijing soybean juice and fried dough rings are traditional Beijing snacks made from soybean juice and crispy dough rings. Soybean juice is made from mung beans through soaking, grinding, and fermentation, appearing as a pale yellow liquid. The fried dough rings are made by mixing flour, water, and a little salt, then rolled into rings and deep-fried until crispy outside and soft inside.
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  Beijing-style sweet rice roll

  Old Beijing donkey roll is a traditional Chinese dessert made with glutinous rice flour for the skin, filled with red bean paste and dusted with yellow soy powder. It's prepared by steaming the rice flour, rolling it into a thin sheet, spreading the filling, rolling it up, cutting it into segments, and then rolling in soy powder for its distinctive look and texture.
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  Old Beijing Tofu with Mustard Greens

  Old 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.

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