Jingwanju Old Beijing Cuisine (Beihuan East Road Branch)
北京菜 · ⭐ 4.1
No. 12, Building 2, No. 3 Beihuan East Road Courtyard, Beijing Economic-Technological Development Area
Dishes
Traditional Beijing-style Shredded Pork in Soy SauceTraditional Beijing-style shredded pork in sweet soy sauce is made with pork tenderloin, scallions, and cucumber strips. The pork is marinated, stir-fried with fermented bean sauce, and served with scallions and cucumbers.
Braised Pork and Steamed BunStewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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.
Stir-fried Pork IntestinesJiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.
Stir-fried TripeTripe 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.
Beijing's Four Great BowlsOld Beijing Four Bowls is a traditional home-style Beijing dish featuring four main courses: braised pork, stewed tofu, stir-fried cabbage, and zhajiang noodles. Braised pork uses fatty pork slow-cooked, tofu is stewed with soy sauce and seasonings, cabbage is stir-fried plain or with meat slices, and zhajiang noodles are served with a sauce made from minced meat and yellow bean paste.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
Beijing-style Triple Delicacy Stir-fryOld Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
Beijing-style Tofu Juice with Crispy Dough RingsOld Beijing soybean juice and fried dough rings are traditional Beijing snacks made from soybean juice and crispy dough rings. Soybean juice is made from mung beans through soaking, grinding, and fermentation, appearing as a pale yellow liquid. The fried dough rings are made by mixing flour, water, and a little salt, then rolled into rings and deep-fried until crispy outside and soft inside.
Egg Fried Sauce NoodlesEgg fried sauce noodles is a home-style noodle dish primarily made with eggs and noodles. The method involves scrambling and cooking the eggs, then stir-frying them with fried sauce until well combined. Finally, the cooked noodles are mixed and tossed with the prepared egg and fried sauce.