Close

Private Iron Pot Stew Restaurant

北京菜 · ⭐ 3.7

No. 188 Nanhuofa Village, Zhangjiawan Town

Dishes

• 

  Mixed Dumpling Platter

  A mixed meatball platter featuring pork, beef, shrimp, and fish, hand-formed after mincing and seasoning, then boiled or fried. Common types include chicken, beef, fish, and shrimp balls, with some versions adding vegetable bits for texture.
• 

  Crispy Fried Dumplings

  Crunchy Box is a traditional Beijing snack made primarily from mung bean flour and yellow soybean flour. The mixed bean flour is blended into a paste, spread on a griddle to form a thin layer, and then cooked over moderate heat until crispy. It has a crunchy texture and is often enjoyed with pickled vegetables or other savory side dishes.
• 

  Mother's Steamed Flatbread

  Stewed flatbread is a homemade flour-based dish made by mixing water and a little salt into dough, rolling it thin, frying both sides lightly in oil, then adding water to steam until fully cooked. Often served with stews or stir-fried dishes.
• 

  Pork Knuckle

  Pork or beef bones, typically spine or leg bones, are simmered with seasonings after blanching to extract collagen and nutrients into a rich broth. Often cooked with carrots and corn.
• 

  Stewed Fish

  Stewed fish is a dish primarily made with fish, prepared by slow stewing. It is usually accompanied by vegetables, tofu, and other ingredients, simmered over low heat to make the fish tender and flavorful, with a rich and savory broth.
• 

  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
• 

  Spinach

  Spinach is a dish primarily made with fresh spinach as the main ingredient. The preparation typically involves washing the spinach, then quickly stir-frying it in hot oil, adding适量 salt and seasonings, and cooking until the spinach becomes tender and vibrant in color.
• 

  Stewed Beef in Iron Pot

  Stewed beef in a cast-iron pot is a dish featuring beef as the main ingredient, combined with potatoes, carrots, and vermicelli, slowly cooked in a cast-iron pot. First, the beef is cut into pieces and blanched, then added to the pot with seasonings, along with water or broth, and simmered over low heat until the beef is tender and flavorful.
• 

  Stewed Pork Intestines in Iron Pot

  Stewed pork intestines in an iron pot is a dish featuring pig intestines as the main ingredient, slow-cooked with potatoes, vermicelli, and cabbage. Seasoned with scallions, ginger, garlic, star anise, and Sichuan peppercorns, it's flavored with soy sauce and cooking wine for a rich, tender result.
• 

  Crispy Lotus Root Strips

  Crispy lotus root sticks are made by slicing lotus root into strips, coating them in starch or batter, and deep-frying until golden and crunchy. Minimal seasoning highlights the natural sweetness and crispiness of the lotus root.

Reviews