Jihou Tang · Specialty Snacks · Pork Elbow (Xihashai De Sheng Branch)
北京菜 · ⭐ 4.2
No. 40, Deshengmen Nei Street
Dishes
Big Pot Big Bone StickBig Pot Big Bone Stick is a dish made with pork bones and various seasonings simmered together. The main ingredients include pork bones, ginger, and scallions, with a delicious and rich broth.
Crispy Fried Spanish MackerelDry-fried hairtail is a Chinese dish using hairtail as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove odor, then coated in a thin layer of starch or flour and deep-fried until golden and crispy. The exterior is crunchy and fragrant, while the flesh remains tender and fresh.
Baked FlatbreadFire cake is a traditional Chinese pastry made primarily from flour, fermented and then baked. Its outer crust is golden and crispy, while the inside is soft and layered. It can be enjoyed with various ingredients such as meat or vegetables, serving both as a staple food and a snack.
Stir-Fried Eggplant StripsA stir-fried dish made with eggplant strips, commonly seasoned with garlic and chili for a savory flavor.
Fried Blood SausageFried 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.
Secret Sauce Pork KnuckleBraised pork knuckle meat with secret sauce uses pork knuckles as the main ingredient, blanched and then stewed with various spices and seasonings to infuse the broth with collagen and tender meat. A special sauce of doubanjiang, light soy sauce, dark soy sauce, rock sugar, star anise, and cinnamon is slowly cooked until richly aromatic.
Premium Large Pot DishA premium stew made by slow-cooking a variety of ingredients including pork, beef, chicken, potatoes, carrots, and tofu, resulting in rich, flavorful broth.
Mutton Bone and Spine Hot PotMutton bone and mutton tail hot pot is made with mutton bones and tails, simmered with various spices and seasonings. First blanch the bones and tails to remove odor, then cook slowly with ginger, scallions, star anise, cassia bark, and Sichuan pepper until tender and flavorful.
Old Beijing Salted EggplantOld Beijing-style salty eggplant is a dish made primarily with long eggplants, fried or pan-fried and then stir-fried with soy sauce, salt, and garlic. No sugar or other seasonings are added to highlight its savory flavor.- Family Feast DelightFamily Feast is a stewed dish made with various ingredients including chicken, pork, fish balls, shrimp, tofu, mushrooms, carrots, and greens. All ingredients are simmered together in water to blend flavors.
Lao Ma Stewed Yellow Croaker at Ju Shou TangLao Ma Stewed Yellow Croaker is a traditional Chinese dish made with yellow croaker, ginger, scallions, and cooking wine, simmered slowly. It has a fresh and tender texture with a rich broth.
Jushou Tang Braised Pork ElbowJushou Tang braised pig trotter features pork trotters slowly stewed with soy sauce, cooking wine, spices, and caramelized sugar. The dish has a glossy red color, tender meat that's rich but not greasy.
Meat PattyMeat pie is a traditional delicacy primarily made with pork. Typically, the pork is minced and mixed with seasonings until well blended, then spread onto a flatbread and cooked by baking or pan-frying. The flatbread turns golden and crispy, while the meat filling remains tender and juicy—these two elements combine perfectly, creating an unforgettable taste.
Scallion PancakeScallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.