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Tao Ji (North Wu Branch)

北京菜 · ⭐ 4.1

Beside Beijing Rural Commercial Bank, Dongxiao Street, Beiwu Jiayuan

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-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.
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  Pocket Pancake

  Pocket pancake is a traditional Chinese wheat dish, mainly made with flour and filled with minced meat, scallions, and other ingredients, then pan-fried. It has a crispy exterior and soft interior with rich flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Stir-Fried Four Dragon Beans

  Stir-fried Four Dragon Beans is a vegetarian dish made primarily with Four Dragon Beans, quickly stir-fried to retain its crisp texture and vibrant green color. This legume vegetable is nutritious and often enhanced with garlic or ginger for aroma.
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  Braised Pork Knuckle

  Stewed pork rib bones is a traditional dish primarily made with pork rib bones. The preparation involves blanching the bones to remove blood, then adding seasonings such as ginger, scallions, and cooking wine, and slowly stewing over low heat until the meat is tender and the broth is rich and flavorful.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Tao's Signature Pocket Cake

  Tao's signature pocket饼 is a specialty noodle dish made by wrapping fillings in dough. Main ingredients include flour, pork, onion, and green pepper. The dough is rolled out, filled with seasoned meat, then pan-fried or grilled to achieve a crispy exterior and savory filling.
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  Tao's Stewed Tripe

  Tao's stewed pig intestines is a slow-cooked dish featuring pork intestines as the main ingredient, cleaned and simmered with various spices until tender and flavorful. Typically served with scallions, ginger, and garlic, resulting in a rich broth.
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  Pigeon Noodle with Sauce

  Pigeon打卤面 features pigeon meat as the main ingredient, combined with mung bean sprouts, wood ear mushrooms, and carrots. The sauce is simmered slowly and served over cooked noodles.
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  Pigeon Pie

  Pigeon pie is made with pigeon meat as the main ingredient, seasoned with scallions, ginger, and other spices, then wrapped in dough and pan-fried or baked. The pigeon meat is tender, the filling is rich, and the crust is crispy or soft depending on the cooking method.

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