Zhi Mei Lou (Guang Nei Branch)
北京菜 · ⭐ 3.9
No. 10 Jia, Guangyi Street, 1st and 2nd Floors
Dishes
Nine-Turned IntestinesNine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
Beijing-style Triple Delicacy Stir-fryBeijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
Kung Pao ChickenKung 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.
Crispy Fried DumplingsDry-fried功夫丸子 is a Chinese dish made from pork filling mixed with scallions, ginger, egg, and starch, formed into balls and deep-fried until golden and crispy.
Dry-burned Yellow CroakerDry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
Four Ways with Live FishLive fish four ways is a dish featuring fresh fish, divided into different parts and prepared by steaming, braising, frying, and boiling to showcase diverse textures and flavors.
Preserved Garlic Braised IntestinesGarlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
Zhimelou Osmanthus Roast DuckPremium Beijing duck is marinated and roasted in a traditional oven, resulting in crispy skin and tender meat. A touch of osmanthus syrup adds a subtle floral aroma, enhancing the flavor profile.
Zhimei Lou Grilled MeatGrilled meat dish made with fresh pork or beef, sliced and marinated, then grilled on a hot griddle. The high heat quickly cooks the meat, creating a slightly charred surface while keeping the inside tender.
Tea-Scented Spare RibsTea-flavored spare ribs are made by marinating and stewing pork ribs with tea or tea infusion. After blanching, the ribs are slowly cooked with tea leaves, ginger slices, and green onions to absorb the tea aroma, resulting in tender meat with a subtle tea fragrance.
Steamed Chinese Prawn with GarlicSteamed garlic prawns is a dish made with fresh prawns, seasoned with garlic and ginger, then steamed. Cleaned prawns are arranged on a plate, topped with sautéed garlic and ginger slices, then steamed until cooked.
Grilled Sea Bass in FoilSizzling foil-packaged sea bass is a dish featuring fresh sea bass wrapped in aluminum foil and grilled on a hot iron plate. The fish is marinated with ginger, scallions, and seasonings, then sealed in foil to retain juices while cooking thoroughly.