Hong Zhuangyuan Now-Brewed Congee · Beijing Cuisine (Ma Lian Dao Branch)
北京菜 · ⭐ 4.4
1st Floor, Building 8, Yard 2, Malian Dao Nan Street
Dishes
Delicious Bone Soup in One BiteAromatic bone stew features pork shin bones as the main ingredient, combined with chicken, mushrooms, and carrots. Slow-cooked in a clay pot for hours, the ingredients are first blanched, then simmered with seasonings to infuse rich flavors into the broth.
Buddha Jumps Over the Wall RiceLao Fan Tao Qiang rice is made with the rich broth of Buddha's Field, served over steamed rice and topped with premium ingredients like abalone, sea cucumber, fish maw, scallop, ham, chicken, and pig trotters.
Farmhouse Green Onion Oil CakeA traditional Chinese flatbread made from flour, scallions, salt, and water. The dough is rolled out, folded or rolled, then pan-fried until golden brown.
Creamy Milk YogurtNai 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.
Stir-Fried BBQ PorkZhuangyuan Stir-Fried Roast Pork is a dish made primarily with pork that is marinated, roasted, and then stir-fried with vegetables. The pork is roasted until the outside is crispy and the inside remains tender, paired with colorful vegetables for a rich and layered texture.
Top Scholar Chicken Stir-FryZhuangyuan Stir-Fried Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior with a golden color.适量辣椒 and seasonings are added to enhance the spicy and fragrant taste, and finally, green onions and other garnishes are incorporated to add color and texture complexity.
Egg Custard Rice Porridge with PorkZhuangyuan皮蛋瘦肉粥 is made with rice as the base, combined with chopped century eggs and lean pork, slowly simmered until the rice is soft and the porridge thick. The century egg adds a unique flavor, while the pork boosts protein content, resulting in a smooth and delicate texture.
Red-Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce made with soy sauce, sugar, and rice wine.
Top Scholar Crispy Beef PieThe状元酥皮牛肉饼 features tender beef as the main ingredient, marinated with spices and seasonings, then wrapped in a crispy pastry and baked until golden and crunchy. The pastry layers are distinct, while the beef filling is juicy and flavorful, offering a rich and satisfying texture.
Top Scholar Black Goji Berry Five-Black PorridgeZhuangyuan Black Goji Berry Five-Black Porridge features black rice, black beans, black sesame, black dates, and black goji berries soaked and cooked with rice. Control the heat to achieve a thick consistency with well-blended ingredients.
生滚鲜肉鲜猪肝粥生滚鲜肉鲜猪肝粥是一道经典的粤式粥品，以新鲜猪瘦肉和猪肝为主要食材。制作时先将大米熬煮成绵密粥底，再将切薄的鲜肉片和鲜猪肝片放入滚烫的粥中快速烫熟，锁住食材的鲜嫩。粥底米香浓郁、口感顺滑，猪肝粉糯细腻，肉片嫩滑，整体味道咸鲜温润，带有食材本身的清甜，是营养暖胃的佳品。
Mung Bean and Tremella Ice PorridgeGreen bean and silver ear ice porridge made with green beans and silver ear fungus, cooked until soft, then simmered with rice to create a chilled or ice-cold dish.
Stir-Fried Noodles in Iron PotIron pot stewed noodles are made by cooking noodles with meat and vegetables in an iron pot using water or broth. Key ingredients include wide noodles, pork belly or chicken, potatoes, carrots, and onions, which absorb the flavorful broth during stewing for a soft, savory taste.