Unnamed Residence · Beijing Traditional Huaiyang Cuisine (Cheng’anmen East Fengtech Park Branch)
江浙菜 · ⭐ 4.6
Northwest Corner of the Intersection of Xixiaokou Road and Jiancaicheng Middle Road
Dishes
Three-color Chopped Pepper Steamed Big White FishThree-color Chopped Pepper Steamed Big White Fish is a dish made with big white fish and three colors of chopped pepper. Main ingredients include big white fish, red pepper, green pepper, and yellow pepper, which are steamed to retain the freshness of the fish and blend the spicy flavor of the chopped pepper.
Family FeastFamily Feast (Chinese style) is a dish made by cooking various ingredients together, mainly including chicken, pork, shrimp, mushrooms, carrots, and greens. The ingredients are cut into pieces and stewed or stir-fried to blend flavors.
Classic Vinegar-Braised PorkA traditional dish made with pork belly, seasoned with aged vinegar, soy sauce, and sugar, then slowly braised until tender. The meat is soft, glossy, and richly flavored.
Beggar's ChickenBeggar's Chicken is a traditional Chinese dish made with a whole chicken, rice, spices, and seasonings. The chicken is cleaned, marinated to absorb flavors, then wrapped in lotus or bamboo leaves and coated with clay before being roasted over fire until fully cooked. The resulting meat is tender and infused with the清香 of lotus leaves.
Taizhou Rice Cake with Yellow CroakerTaiwanese rice cake with yellow croaker is a dish featuring fresh yellow croaker and rice cakes. The fish is pan-fried or steamed, then simmered with sliced rice cakes to absorb the fish's aroma while maintaining a soft, chewy texture. Soy sauce and cooking wine are added for flavor.
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Braised Tofu VermicelliDa Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Nongtang Grandmother's Braised PorkNongtang Grandmother's Braised Pork is a traditional Chinese dish made with pork belly, soy sauce, sugar, and cooking wine, then simmered. The meat is tender, with a bright red color and a rich savory-sweet flavor.
Clear Soup Lion's Head MeatballsClear Soup Lion's Head is a dish primarily made with pork. The pork is minced and mixed with seasonings until well blended, then shaped into large meatballs and slowly simmered in clear soup until fully cooked. The finished dish has tender meat and a clear broth with a delicious flavor.
Xiang-Style Stir-Fried PorkXiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
Peony Mustard Shrimp BallsPeony Mustard Shrimp Balls is a dish made with fresh shrimp and a special peony mustard sauce. The shrimp balls are crispy on the outside and tender inside, with a rich flavor and a unique floral and spicy taste from the mustard sauce.
Stir-fried Southern Bok ChoySteamed Southern Bok Choy is a Cantonese dish featuring fresh bok choy quickly cooked at high heat to retain its crisp tenderness. Garlic slices and ginger threads are typically added, using the 'sheng zhe' technique to lock in the ingredients' natural flavors.
Soft Eel Stir-FrySoft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
Huangni WaimaiHuangni Waimai is a traditional dish made with pork trotters wrapped in yellow mud and slowly stewed. The pork trotters are cooked for a long time, making the meat tender and melt-in-the-mouth, with a unique flavor from the yellow mud.