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Pang Zi Lu Ru

小吃快餐 · ⭐ 3.9

No. 28 Hongda Hutong, Inside Fuchengmen Street

Dishes

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  Stewed Pork Intestine

  Char siu braised pork intestine is a dish featuring pork intestines as the main ingredient, accompanied by tofu, potatoes, and vermicelli, slowly stewed to absorb flavors. First clean the intestines, then braise them with seasonings, followed by adding other ingredients until fully cooked.
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  Braised Dish Base

  Stewed vegetable base is a dish primarily made with various vegetables as main ingredients. The preparation method mainly involves first stewing vegetables such as tofu, seaweed, and lotus root slices, then slowly cooking them with a specially prepared stewing sauce until the ingredients fully absorb the broth, resulting in a rich and flavorful taste.
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  Large Skewer

  Skewers are a type of barbecue dish primarily made with fresh meats such as lamb, beef, or chicken. The preparation involves cutting the meat into larger pieces, threading them onto bamboo or metal skewers, and grilling over charcoal or a grill. When cooked until golden on the outside and tender and juicy inside, they can be enjoyed with simple seasonings.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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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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  Premium Braised Pork with Fried Buns

  Premium braised pork intestine and lung with tofu skin and fire cake, slowly simmered. Fire cake is a baked dough product, first roasted then stewed with offal to absorb flavors.
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  Pure Tendon

  Pure tendon is a dish made primarily from pork trotters or beef tendons, soaked, blanched, and stewed with scallions, ginger, and seasonings until tender. No other main ingredients are added to highlight the texture of the tendon itself.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Pork Skin Jelly

  Meat皮冻 is a traditional dish primarily made from pork skin. The preparation involves cleaning the pork skin thoroughly, then simmering it until tender. Afterward, the meat皮 is filtered out, leaving only the broth. This broth is poured into a container and chilled until it solidifies. Finally, it is cut into pieces for serving.
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  Beef Tripe Skewers

  Meat skewers mainly consist of pork or beef tendons and lean meat cut into small pieces, threaded onto bamboo sticks, marinated, and grilled. Common marinades include soy sauce, cooking wine, ginger, and garlic. The surface becomes crispy while the inside remains tender.
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  Fat Man's Braised Pork

  Fat's Braised Pork is a traditional Beijing snack made from pig intestines, lungs, tofu skin, and baozi. Ingredients are cleaned and slowly braised in a special sauce to absorb rich flavors. The dish has a deep red color, strong aroma, and soft, tender texture.

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