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Beijing Anhui Li Xiangman Garden Restaurant

小吃快餐 · ⭐ 3.8

No. 6, Anhui Li Area III

Dishes

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  Five-Spice Braised Pork

  Five-spice braised pork is a Chinese dish featuring pork belly. After blanching to remove odor, the meat is marinated with soy sauce, cooking wine, star anise, cinnamon, bay leaves, and Sichuan pepper, then slowly stewed or steamed until tender with rich, thick sauce. The finished dish has a glossy red color and is fatty yet not greasy.
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  Kung Pao Chicken

  Kung 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.
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  Stir-fried Liver

  Stir-fried liver is a traditional snack made primarily from pig liver, intestines, and starch thickening. The pig liver is sliced, the intestines are cut into segments, and both are quickly stir-fried with various spices and seasonings. Finally, starch is used to thicken the sauce, resulting in a rich, flavorful dish with a satisfying texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Eggplant

  Vegetarian braised eggplant is a dish primarily made with eggplant, stir-fried to perfection. The eggplant is cut into pieces and combined with seasonings such as garlic paste, soy sauce, and sugar. After high-heat quick stir-frying, the eggplant fully absorbs the flavors, resulting in a fragrant and tender texture.
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  Braised Pork with Green Beans

  Green beans braised with pork belly is a classic Chinese home-style dish. Pork belly cubes are blanched and simmered with green beans, then slowly stewed with seasonings until the meat is tender and the beans absorb the flavors.
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  Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp and fermented cabbage, a classic Sichuan specialty.

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