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Jingyunxiang·Old Beijing Zhajiang Mian (Qingyu Shangcheng Store)

北京菜 · ⭐ 3.9

Courtyard No. 25, Jingxing Street, Building No. 13, Unit 13-3

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Stir-Fried Eggplant with Green Chili

  Green pepper stir-fried with eggplant strips is a home-style dish using eggplant and green chili peppers. Eggplant is sliced, salted to remove water, then stir-fried with chopped green chilies and seasonings until cooked through. Simple preparation highlights the natural flavors and texture harmony of ingredients.
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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Pan-fried rolls

  Jian zǐ is a flour-based food made by rolling dough into thin sheets, rolling them up, cutting into small pieces, and flattening before frying until golden brown on both sides. Main ingredients include flour, water, and a little salt, with scallions or sesame sometimes added for flavor.
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  Classic Fish-Flavored Shredded Pork

  Old-style fish-flavored shredded pork is a Chinese dish featuring pork strips, wood ear mushrooms, carrots, and green peppers. Pork is marinated in rice wine and light soy sauce, then stir-fried with sliced mushrooms, carrots, and green peppers. A sauce of soy sauce, vinegar, sugar, starch, and water is added to finish the dish, giving it a glossy red appearance and rich flavor.
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  Stir-fried Scallion with Fish Balls

  Yuan爆 San Dan is a dish made primarily with lamb tripe (also known as lamb stomach lining) and garnished with Chinese parsley, stir-fried quickly over high heat. To prepare, clean the tripe and cut it into strips; chop the Chinese parsley into segments. Heat oil in a wok until smoking hot, then sauté葱姜蒜 (scallions, ginger, and garlic) to release their aroma. Next, add the tripe and Chinese parsley, stir-frying rapidly. Finally, season with调味料 (seasoning ingredients).
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  Stir-fried Pig's Trotter with Chinese Chives

  A Chinese dish made with pig's stomach and cilantro. Pig's stomach is cleaned, sliced into thin strips, and quickly stir-fried with cilantro segments and seasonings over high heat.
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  Garlic Pork Knuckle

  A dish featuring pork knuckle as the main ingredient, boiled until tender, sliced, and mixed with abundant garlic paste, then seasoned with soy sauce and sesame oil. The preparation emphasizes softness of the knuckle and rich aroma of the garlic.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings. The pig trotters must be thoroughly cleaned before being slowly stewed for a long time to become tender and fully infused with flavor.

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