Close

Zhi Guang Yuan Authentic Beijing Snacks (Yuan Da Lu Branch)

小吃快餐 · ⭐ 4.0

No. 1A, Yanda Yuan Phase II, Haidian District, 1st Floor, Unit 018

Dishes

• 

  Layered Shredded Sugar Fire Cake

  Qian Ceng Shui Si Tang Huo is a traditional Chinese pastry made primarily from flour, brown sugar, and oil. By repeatedly folding the dough, a layered fire cake is created, then baked until golden and crispy. Each layer is evenly coated with brown sugar, giving the pastry a satisfyingly crisp exterior and a sweet, rich filling.
• 

  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
• 

  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
• 

  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
• 

  Crispy Fried Pork Strips

  Dry-fried pork meatballs is a traditional dish, primarily made with minced pork and tofu. The preparation involves mixing the pork mince with seasonings, then adding crumbled tofu and stirring to form a filling. Next, the mixture is shaped into small balls and deep-fried in hot oil until golden and crispy. Finally, the meatballs are removed from the oil and drained before serving.
• 

  Beef Fire香 Bun

  Beef fire香包 is made with fresh beef as the main ingredient, combined with scallions, ginger paste, and other seasonings, finely chopped to create a flavorful filling. The dough is made from high-quality flour, fermented, then rolled into round shapes. The filling is placed inside the dough wrapper, sealed tightly, and baked in a preheated oven until golden brown and fragrant.
• 

  Steamed glutinous rice cake

  Zeng Gao is a traditional Chinese dessert made primarily from glutinous rice and red dates. The preparation involves soaking the glutinous rice, steaming it until cooked, then mixing it with red dates and steaming again in a zeng (a traditional steaming vessel) until the rice and dates are fully blended, resulting in a soft, sticky, and sweet texture.
• 

  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
• 

  Vegetarian Fire香包

  Vegetarian fire香包 is made by wrapping a variety of vegetarian fillings, including mushrooms, carrots, wood ear mushrooms, and bean sprouts, in tofu skin. After being rolled and steamed or pan-fried, it offers a rich and layered taste.
• 

  Fermented Soybean Dumpling

  Doubao is a traditional Chinese pastry made with red bean paste as filling and a wrapper of yellow millet flour, glutinous rice flour, or wheat flour. To prepare, roll out the fermented dough into round sheets, fill with red bean paste, seal the edges, place seam-side down in a preheated flat pan, and cook over low heat until golden brown on both sides.
• 

  Sweet and Sour Cucumber

  Sweet and sour pickled cucumbers are a cold dish made from fresh mini cucumbers, sliced or smashed, then mixed with sugar, vinegar, and salt to marinate. No heating is involved, preserving the crisp texture.

Reviews