Hongjingyu (Tongzhou Branch)
川菜 · ⭐ 4.0
No. 6, Cuiping Beili West Area
Dishes
Beijing-style Triple Delicacy Stir-fryBeijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
Traditional Spicy ChickenTraditional spicy chicken is made by frying chicken and then stir-frying it with dried chili peppers, Sichuan peppercorns, and other seasonings. Main ingredients include chicken thighs or breast meat, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. To prepare, first cut the chicken into pieces and marinate it, then deep-fry until the skin is crispy. Next, sauté the chilies and peppercorns until fragrant, and finally add seasonings and mix well.
Spicy Chicken Gizzard SaladCold chicken gizzard salad features blanched chicken gizzards sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
Spicy Chicken with Chili SauceSpicy 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.
Sichuan Cold NoodlesSichuan cold noodles is a traditional Sichuan dish made primarily with noodles and vegetables such as cucumber strips and bean sprouts. After boiling, the noodles are rinsed with cold water to maintain a smooth texture, then dressed with specially prepared chili oil and seasonings, and mixed well before serving.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Dried PotatoDried potato is a dried food made by slicing or cutting fresh potatoes and drying them through sun-drying or dehydration. The main ingredient is potato, and the preparation method is simple, usually used for stews or stir-fries.
Spicy Wild Mushroom Hot PotDry pot wild mushrooms is a dish featuring various wild mushrooms like boletus, oyster mushrooms, and shiitake, stir-fried with smoked or fatty pork, seasoned with scallions, ginger, garlic, and dried chilies, then slowly stewed until flavorful, finished with chopped cilantro or green onions.
Hand-Wrapped Bamboo ShootsHand-pack bamboo shoots is a dish made primarily from fresh, tender bamboo shoots. After peeling and slicing, the shoots are boiled and then seasoned with salt, soy sauce, ginger, and other condiments, finally shaped by hand into small包s, hence the name 'hand-pack bamboo shoots'.
Signature Boiled FishSignature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
Sichuan Boiled Fish with CatfishSichuan-style boiled fish with grass carp is a dish where sliced grass carp is marinated with wine and salt, then blanched with bean sprouts and cabbage. A spicy base of oil, doubanjiang, chili, and Sichuan peppercorns is stir-fried, then simmered with broth before adding the fish and vegetables. Finished with scallions, garlic, and ginger.- Stir-fried Cabbage with FishCabbage and water fish stir-fried together, using cabbage and water fish as main ingredients. Cabbage is sliced, water fish cut into pieces, then stir-fried quickly in hot oil with seasoning.
Spicy Sesame Frog LegsSpicy麻馋嘴蛙 is a dish featuring frog legs as the main ingredient, stir-fried with Sichuan pepper, chili, garlic, ginger, and green onions. The frog meat is blanched to remove odor, then cooked with spicy seasonings to achieve a tender and flavorful taste.
Spicy Boiled FishSpicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.