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Jing Xiang Zhai (Guang Zhuang Branch)

其他美食 · ⭐ 4.2

Building 1, Guanzhuangxi Yili, 1st Floor, Unit 01, Guanzhuang Road

Dishes

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  Big Assorted Pot

  A big pot dish combines various ingredients like beef, pork, chicken, shrimp, fish, cabbage, potatoes, carrots, mushrooms, and enoki. Cut into pieces and simmered or braised in a pot with seasonings for rich flavor.
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  Beef Intestine

  Ox tripe is a dish made primarily from beef heart blood vessels, carefully processed and cooked to deliver a unique texture. To prepare it, the ox tripe is first washed and cut into segments, then marinated with appropriate seasonings before being cooked through stir-frying, boiling, or grilling—preserving the original flavor of the ingredients while enhancing its delicious taste.
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  Special Shredded Lamb Head

  Special shredded lamb head dish uses lamb head as main ingredient, blanched and stewed, then hand-shredded. Seasoned with scallions, ginger, star anise for rich flavor.
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  Goat Tripe

  羊柺筋 is a dish made from the tendons of sheep's knee joints, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include scallions, ginger, star anise, soy sauce, and cooking wine for rich flavor.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Gate Nail Meat Buns

  Men Ding meat buns are made primarily with beef, seasoned with scallions, ginger, and other spices to form a filling. The mixture is then wrapped in dough and shaped into small pies resembling door nails. Finally, they are pan-fried until both sides turn golden brown.
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  Jingxiangzhai Three-Fill Dumpling Pancake

  Jingxiangzhai's three-filling pancake is a fried pastry made with wheat flour dough and a filling of shrimp, pork, and chives. The mixture is wrapped in dough, pressed into a round shape, and pan-fried until golden brown on both sides.

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