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Hongbin Lou (Exhibition Road Branch)

北京菜 · ⭐ 3.8

No. 11, Zhanlan Guan Road

Dishes

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  It's Mi

  It-si-mi is a dish made from pork tenderloin. The meat is sliced, marinated, coated in starch paste, and deep-fried until golden and crispy. Then it's stir-fried with a sweet and sour sauce (made from sugar, vinegar, soy sauce, and ginger) to coat the slices evenly, resulting in a crispy exterior and tender interior with a balanced sweet-and-sour flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Pan-Seared Beef Strips

  Beef is sliced into strips, marinated with seasonings, then stir-fried until tender and flavorful.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Clay Pot Sheep Head

  A dish featuring sheep's head as the main ingredient, cleaned and blanched before being slow-cooked with various spices in a clay pot. Ginger slices, green onions, and star anise are typically added to make the meat tender and flavorful.
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  Sweet Glazed Rolled Fruit

  Sugar-glazed roll fruit is a Chinese dish made primarily from carrots and potatoes. Thin slices are rolled, steamed, then stir-fried in a sweet and sour sauce until evenly coated and slightly thickened. The finished dish has a bright red color and a soft, slightly sweet texture.
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  Braised Beef Tail

  Braised beef tail is a dish featuring beef tail as the main ingredient, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then seasoned with soy sauce, sugar, and cooking wine for slow cooking until tender and flavorful.
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  Braised Beef Tendon

  Braised beef tendons is a dish featuring beef tendons as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching to achieve a soft, flavorful texture. Aromatics like scallions, ginger, and star anise enhance the taste.
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  Stir-fried Scallion with Fish Balls

  Yuan爆 San Dan is a dish made primarily with lamb tripe (also known as lamb stomach lining) and garnished with Chinese parsley, stir-fried quickly over high heat. To prepare, clean the tripe and cut it into strips; chop the Chinese parsley into segments. Heat oil in a wok until smoking hot, then sauté葱姜蒜 (scallions, ginger, and garlic) to release their aroma. Next, add the tripe and Chinese parsley, stir-frying rapidly. Finally, season with调味料 (seasoning ingredients).
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  Scallion Stir-Fried Lamb

  Scallion stir-fried lamb is a dish primarily made with lamb and scallions. The preparation involves slicing the lamb, stir-frying it together with sliced scallions, and quickly cooking it with seasonings until done.
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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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