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特色菜 · ⭐ 4.6

Building 1, Xinyuanli Community, Zuojiazhuang Subdistrict

Dishes

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  Wagyu Apple Curry Rice Burger

  Wagyu apple curry rice burger features premium wagyu steak, cooked rice, sliced apples, and curry sauce sandwiched in a burger bun. The steak is pan-seared, mixed with curry sauce, and layered with apple slices for enhanced texture before assembling the burger.
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  Shandong Tiramisu

  Shandong Tiramisu is a sweet dish that combines Chinese and Western flavors, mainly made with mascarpone cheese, coffee-soaked biscuits, and cocoa powder, with a delicate texture and rich coffee and dairy aroma.
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  Fig Leaf Roast Spring Chicken

  Fig leaf roast spring chicken is a dish made by wrapping a spring chicken with fresh fig leaves and roasting it after marinating with spices. The main ingredients are spring chicken and fig leaves, and the preparation method includes marinating and roasting.
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  Szechuan Pepper Garlic Oil Shrimp

  Fresh large shrimp stir-fried with a garlic-infused oil made from Sichuan pepper and minced garlic, then seasoned with Sichuan pepper for aroma. Cooked gently to keep the shrimp tender.
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  Spicy and Numbing Cauliflower

  Spicy and numbing cauliflower is a dish made with cauliflower and spices such as Sichuan pepper and chili. It has a fresh and slightly spicy flavor with a unique spicy and numbing taste.
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  Avocado Tofu Sashimi

  Avocado tofu sashimi features fresh avocado and soft tofu. Slice avocado without seed, cut tofu into thin pieces or small cubes. Serve with a touch of soy sauce, mustard, or lemon juice. Simple preparation highlights the natural flavors and textures.
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  Stewed Beef Tripe Fried Rice

  Noodles with beef tripe stir-fried with rice, onions, and green peppers, seasoned and mixed thoroughly.
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  Crispy Fried Chicken with Beijing-style 2:8 Sauce

  Crispy fried chicken uses thigh or wing meat, marinated and coated in a special batter, then fried until the skin is crispy and the inside juicy. Old Beijing 2:8 sauce is made by mixing yellow bean sauce and sweet flour sauce, with garlic and scallions added for rich flavor. Serve fried chicken with the 2:8 sauce on the side—eat directly or wrap in a pancake.
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  Crispy Pig Intestine with Grilled Pineapple

  Crispy pork intestines with grilled pineapple: pork intestines cleaned, blanched, marinated, then fried until crispy skin, served with grilled pineapple slices. The outer skin is crunchy while the inside remains tender, and the pineapple becomes sweet and aromatic when roasted, creating a unique texture contrast.
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  Sichuan Pepper Mussels with Lettuce

  A dish featuring mussels and lettuce. Cleaned mussels are blanched, lettuce sliced or julienned, briefly boiled then chilled for crispness. Stir-fry mussels and lettuce together with Sichuan pepper, garlic, ginger, a splash of cooking wine, and light soy sauce.
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  Spicy Mango Beef Burger

  Beef patty with fresh mango slices, lettuce, onion, and special spicy sauce in a toasted bun. The beef is marinated and grilled, while mango adds a sweet touch for a rich flavor profile.
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  Crispy Fried Pig Ears

  Crispy fried pig ears is a dish made primarily from pig ears, cleaned, blanched, sliced, coated in starch or flour batter, then deep-fried until golden and crunchy.
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  Pan-fried Sea Bass with Kaili Red Sour Soup

  Grilled sea bass marinated and cooked in Guizhou-style red sour soup, featuring ginger, garlic, and green onions. The fish is first pan-fried then simmered in the sour broth to absorb its rich flavor.

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