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Menbang Hutong 100-Year Stew (Xiaoyun Road Flagship Store)

小吃快餐 · ⭐ 4.1

No. 35 Xiaoyun Road, Building 54, Unit 001, 1st Floor

Dishes

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  Braised Pork and Steamed Bun

  Stewed 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.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Listen to the Arctic Ocean

  A dish made with fresh fish meat, vegetables, and seasonings. Main ingredients include fish slices, carrots, green peas, and onions, cooked by steaming or boiling to preserve the original flavors.
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  Braised Intestines

  Offal stew is a traditional dish primarily made with pig intestines. After careful cleaning, the intestines are simmered with various spices and seasonings until fully infused with flavor. The finished offal stew features plump intestinal walls, a tender texture, and rich, aromatic broth with complex flavors.
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  Preserved Egg

  Preserved eggs are made by processing duck or chicken eggs with a mixture of ash, lime, salt, and lead oxide. The egg white becomes translucent gel-like, while the yolk turns dark brown with unique patterns resembling pine flowers, hence the name. They can be eaten directly or sliced with condiments.
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  Vegetable Cold Dish

  Vegetable cold dishes are made primarily from fresh vegetables, washed and cut, then mixed with seasonings. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed. Seasonings like soy sauce, vinegar, sesame oil, garlic, and chili oil are used without heating.
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  Old Beijing Noodle with Sauce

  Old Beijing Noodles with Sauce is a traditional Beijing-style noodle dish, primarily made with noodles, pork, yellow chives, and wood ear mushrooms. The method involves stewing pork to make broth, adding ingredients such as yellow chives and wood ear mushrooms, thickening the sauce with cornstarch, and finally pouring the sauce over cooked noodles.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old 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.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Lamb Skewers

  Beijing-style lamb skewers are made by cutting fresh, tender lamb into cubes and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal fire, occasionally brushed with a special sauce, until the meat is crispy on the outside and tender inside, filling the air with irresistible aroma.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.

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