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South Gate Tavern

北京菜 · ⭐ 4.2

4th Floor, Xinnianhua Shopping Center

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Beijing-style Fish Head with Flatbread

  Beijing-style fish head with flatbread is a dish featuring a large fish head stewed with tofu, vermicelli, scallions, ginger, and garlic. The fish head is first pan-fried until golden, then simmered in broth with seasonings. Finally, broken pieces of baked flatbread are added to soak up the flavors.
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  Beijing-style Chicken Strips in Soy Sauce

  Beijing-style shredded chicken in sweet bean sauce is a traditional Beijing dish made primarily with chicken breast, seasoned with sweet bean sauce, scallions, ginger, and garlic. The chicken breast is sliced into thin strips, marinated, quickly stir-fried, then mixed with a specially prepared sweet bean sauce, resulting in a rich sauce aroma and tender, juicy chicken texture.
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  Traditional Fermented Rice Wine

  Traditional fermented rice wine made from glutinous rice, soaked and steamed, then fermented with yeast. No chemical additives are used—natural fermentation converts starch into sugar and alcohol, resulting in a sweet, fragrant liquid.
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  Stir-Fried Wheat Gluten

  Stir-fried grilled gluten is a dish made primarily with gluten, cut into pieces and roasted or pan-fried, then stir-fried with vegetables like bell peppers and onions, seasoned with soy sauce, salt, sugar, and garlic.
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  Stir-fried Liver Slices

  Stir-fried liver slices is a Chinese dish primarily made with pork liver. The liver is sliced thinly, marinated, and then quickly stir-fried at high heat. Vegetables such as green peppers, red peppers, or onions are added to enhance texture and color. Finally, a specially prepared sauce is poured over the liver to make it tender, juicy, and visually appealing.
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  Braised Meatballs in Old Soup

  Old broth stewed meatballs made from pork or beef, hand-formed and slowly simmered in a rich broth made from chicken and pig bones. Firm texture, flavorful soup, often cooked with scallions and ginger slices.
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  Lotus Leaf Roast Duck Wrap

  Lotus leaf-roasted duck pancakes feature thin pancakes wrapped around slices of roasted duck and lotus leaves, offering a fragrant aroma and layered texture.
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  Dandelion Herb Dumplings

  Dandelion meatballs made with fresh dandelion greens, minced pork or chicken, seasoned with scallions, ginger, salt, and soy sauce, shaped into balls and steamed or boiled. Dandelion adds a unique aroma and slight bitterness, while the meat offers a tender texture.
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  Stir-Fried Chicken with Sauce

  Korean-style chicken stir-fry is a dish made primarily from chicken breast, stir-fried with a savory sauce. Chicken breast is cut into cubes, combined with an appropriate amount of sauce and vegetables, then quickly stir-fried over high heat to allow the chicken cubes to fully absorb the rich sauce flavor, resulting in a bright red color and tender texture.

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