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Xiang Jun Yang Rou · Jing Cai Xiao Guan (Dong Ban Dian)

北京菜 · ⭐ 4.6

Ground-floor commercial space, West Gate, Zone F, Jinju Home Garden

Dishes

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  Cheese-Flavored Torn Flatbread

  Milk-flavored shredded bread is a pastry made primarily from flour, milk, and butter. It is created by rolling out the dough, spreading a layer of oil paste, folding and rolling it multiple times, then baking.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Beijing-style Stewed Offal

  Old Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
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  Old Beijing Sugar Pancake

  Old Beijing sugar cakes are a traditional Beijing snack made primarily from flour and an appropriate amount of sugar, carefully crafted to perfection. The outer crust is golden and crispy, while the inner sugar filling is sweet yet not overly rich—ideal as a breakfast item or as a small treat for afternoon tea.
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  Old Beijing Soy Sauce Meat

  Old Beijing braised pork is a traditional Beijing dish, primarily made with pork belly. After marinating, the pork belly is simmered together with a special sauce until the meat becomes tender and the rich sauce aroma fills the air. It is then sliced and served, offering a fresh and tender texture with an intense savory flavor.
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  老汤酱牛肉

  Old broth braised beef is a dish made primarily with beef, slow-cooked in an aged broth and then marinated with various spices and sauces. During preparation, the beef absorbs the essence of the broth through prolonged simmering, resulting in a richly savory flavor and tender meat texture.
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  Braised Pork Elbow in Old Soup

  Old broth sauce pig trotter is a traditional delicacy made primarily from pig trotters, carefully prepared through a meticulous process. The pig trotters are first stewed, then marinated in a specially crafted old broth sauce, and finally sliced thinly to reveal beautiful patterns.
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  Crispy Cucumber Stir-Fry with Pork Diced

  Crisp cucumber stir-fried with diced pork is a home-style dish. The main ingredients are crisp cucumber and diced pork. The preparation method is simple: first, cut the crisp cucumber and pork into small cubes. Then, heat a wok with cold oil, sauté minced garlic until fragrant, add the pork cubes and stir-fry until they change color. Next, add the crisp cucumber cubes and quickly stir-fry. Finally, season with适量 salt and chicken essence, and drizzle a little sesame oil before serving.
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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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