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Beijing One Bowl Fragrant Spicy Pot (Xinshiqianfeng Food City, Stall 3)

川菜 · ⭐ 3.4

No. 71 Songzhuang Road, Pǔmǎnshān Building, Building No. 1, Basement Level 1

Dishes

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  Forever Duck Vegetarian Assortment

  Jiu Jiu Duck Vegetarian Platter is a vegetarian dish featuring ingredients like tofu skin, mushrooms, wood ear fungus, carrots, and green peppers, blanched or stir-fried and arranged on a plate. Some versions include plant-based duck or chicken for enhanced texture.
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  Lucky Fish Meatballs

  Jixiang fish meatballs are made from fresh fish meat, mixed with egg white, starch, and seasonings, then steamed or boiled. The finished product is white in color, delicate in texture, and smooth and tender in taste.
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  Romaine lettuce

  Romaine lettuce is primarily made from fresh romaine lettuce leaves, which can be simply washed and prepared to be eaten raw with various sauces or seasonings, used as a base ingredient in salads, or stir-fried and added to hot pot dishes.
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  Hand-Made Pork Meatballs

  A traditional Chinese dish made by hand-mixing fresh pork into meatballs, then boiling or pan-frying until tender and flavorful.
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  Beef and Spinach Meatballs for the Year of the Ox

  Niu Year Wanfu Spinach Pork Dumplings are made by mixing pork mince with chopped spinach, forming round dumplings, then boiling or steaming them. The dumplings are tender with a fresh spinach aroma and nutritional value.
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  Carrot Slices

  Carrot slices are made by peeling and thinly slicing carrots, then preparing them through blanching, stir-frying, or mixing. The main ingredient is carrot, with simple preparation methods that allow it to be served alone or combined with other ingredients.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Lotus Root Slices

  Lotus root slices are a refreshing dish made from fresh lotus roots, sliced thinly and cooked. The preparation typically involves gently stir-frying or simmering the slices to maintain their crisp and tender texture, while a small amount of seasoning enhances the natural sweetness and freshness of the lotus root.
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  Bean Sausage

  Douchang is a food primarily made from soybeans. After soaking yellow beans, they are ground into a pulp, filtered to remove residue, and then cooked. A coagulant is added to form tofu pudding, which is then filled into sausage casings and steamed. The finished product is cylindrical in shape, with a delicate texture and good elasticity.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Black Wood Ear Mushroom

  Black fungus is a healthy ingredient commonly used in Chinese cooking. To prepare it, first soak the dried mushrooms, then serve them cold or stir-fry them. Add garlic, chili, and other seasonings during cooking to enhance the flavor.
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  Lobster Tail

  Lobster tails are made from fresh lobster meat, typically cleaned and deveined, then cooked by steaming, boiling, stir-frying, or grilling. Common preparations include garlic-steamed, spicy stir-fried, or blanched lobster tails with seasonings.

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