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Tan Jia Liu Dao Cai (Chengjian Store)

北京菜 · ⭐ 4.8

Unit 102, Building 1, Section C, Bishui Jiayuan, Zhongbei Town

Dishes

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  双味小酥肉

  双味小酥肉是一道以猪肉为主要食材的中式菜肴，将瘦猪肉切丁后腌制，裹上淀粉糊后油炸至金黄酥脆。菜品分为两种口味：一种为咸鲜味，另一种为甜辣味，分别通过不同的调味料实现。制作过程中使用高温油炸使外层酥脆，内部保持嫩滑。
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  娃娃菜蒸蟹柳

  娃娃菜蒸蟹柳是一道以娃娃菜和蟹柳为主要食材的蒸制菜品。娃娃菜洗净切段，蟹柳解冻后摆放在娃娃菜上，加入适量调味料，放入蒸锅中蒸熟即可。
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  宫廷猪肚鸡

  宫廷猪肚鸡是一道以猪肚和鸡肉为主要食材的菜肴，猪肚经过清洗处理后与鸡肉一同炖煮，加入姜片、枸杞等辅料，慢火熬制而成。
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  Stir-fried Deer Mushroom

  Stir-fried鹿茸菌 is a dish featuring鹿茸菌 as the main ingredient, typically cooked with辅料 like green peppers and garlic slices. After washing and slicing the mushrooms, they are quickly stir-fried with the辅料 and seasoned to retain their tender texture.
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  Tripe Hot Pot

  Hot pot featuring beef tripe as the main ingredient, cooked with beef fat, chili, and Sichuan peppercorns. Tripe is cleaned, sliced, and briefly blanched in boiling broth, served with garlic chives, mung bean sprouts, and beef intestine for layered flavors.
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  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  谭家功夫酒香肉

  谭家功夫酒香肉是一道以五花肉为主料，经过腌制、焯水后放入特制调料中慢火炖煮而成的菜肴。主要食材包括五花肉、黄酒、酱油、冰糖及多种香料。制作过程中注重火候控制，使肉质软糯入味，酒香浓郁。
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  谭家鱼头泡饼

  谭家鱼头泡饼是一道以新鲜鱼头为主料，配以豆腐、粉条、葱姜蒜等辅料炖煮而成的菜肴。鱼头先经煎制，再加入高汤慢炖，使汤汁浓郁，最后将烤制好的饼掰碎放入汤中浸泡，使其吸收鲜美汤汁。
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  Braised Pork Belly with Wine Flavor

  Braised pork belly with wine aroma, using fatty pork belly as the main ingredient, slowly stewed in a clay pot with yellow wine, soy sauce, rock sugar, scallions, and ginger until tender and glossy. Rich yet not greasy, melts in the mouth.

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