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Ban'er Ye Century Braised Pork (Gulou Branch)

小吃快餐 · ⭐ 3.6

No. 36, Di'anmen Outer Street, Dongcheng District

Dishes

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  Braised Pork Offal

  Stewed dishes are made by boiling hoisin sauce, cooked pig intestines, and pig lungs together. The main ingredients include pig intestines, pig lungs, and baozi (a type of Chinese flatbread). Through a unique stewing process, the ingredients fully absorb the stewing sauce, resulting in a rich and flavorful dish.
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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Bananer's Braised Pork

  Ban'er Ye Lu Zhu is a traditional Beijing snack featuring pig intestines, lungs, and liver, simmered with spices to create a rich, flavorful broth.
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  Stir-Fried Red Berries

  Stir-fried hawthorn is a traditional dish primarily made with hawthorn berries. The preparation involves washing and pitting the hawthorns, then simmering them with rock sugar and water until the fruit becomes soft and the liquid thickens into a syrup. Finally, the mixture is stir-fried to evenly coat the hawthorns with the sugary glaze.
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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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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Pork and scallion hand-pulled dumplings

  Pork and scallion handmade dumplings, filled with fresh pork and fragrant scallions, handcrafted to perfection. The dumpling wrappers are thin with ample filling, offering a delicious taste that embodies traditional Chinese cuisine.
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  Spicy Oil Celery Tofu Skin

  Spicy oil celery tofu skin is a cold dish made with celery and tofu skin, seasoned with spicy oil. The celery is cut into sections, blanched, and mixed with tofu skin, then combined with chili oil, soy sauce, vinegar, and other seasonings.
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  Mung Bean Crisp

  Mung Bean Crisp is a fried snack made primarily from mung beans. The mung beans are ground into a paste and fried into thin pancakes, then rolled or folded into small boxes, with a crispy outside and soft inside.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing Sesame Sauce Noodles

  Beijing-style sesame sauce noodles are a cold noodle dish made with noodles, sesame paste, cucumber ribbons, carrot ribbons, and bean sprouts. Cooked noodles are rinsed in cold water, mixed with seasoned sesame paste, and dressed with garlic paste, soy sauce, vinegar, and sugar. Top with sliced vegetables and mix well before serving.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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