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Man Cheng Man (Xinglonghu Branch)

北京菜 · ⭐ 4.3

Dongsheng Mingfa Plaza, Yongxing Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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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 tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Pork and Scallion

  Pork and scallion is a classic Chinese dish, with pork as the main ingredient and scallions as the辅料. To prepare it, slice the pork thinly and cut the scallions into segments, then stir-fry until cooked through and season to taste. The dish has a tender texture and is filled with aromatic scallion fragrance.
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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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  Beijing Mustard Sticks

  Old Beijing mustard墩 is a traditional Beijing dish made primarily with napa cabbage. To prepare it, remove the leaves from the cabbage and keep only the stalks, then cut them into墩-shaped pieces. Blanch the cabbage pieces in boiling water until half-cooked, then cool them. Next, spread mustard sauce on each cabbage墩, layer them neatly in a container, and finally pour a seasoned sauce made from rice vinegar, sugar, and salt over them. Let it marinate to absorb the flavors.
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  Old Man's Dumplings

  Lao Man Dumplings are made with high-quality flour for the wrappers, filled with fresh meat and seasonal vegetables carefully seasoned and wrapped. The wrappers are thin yet resilient, with a generous filling that offers rich flavors—a traditional Chinese delicacy.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Braised Fish and Chives Dumplings

  Braised fish and chives dumplings are made with fresh mackerel and chives. The boneless mackerel is minced and mixed with chopped chives, seasoned, then wrapped in dumpling wrappers and boiled or steamed.

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