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Huixianfu·Lishi Lucai (Renmin University Branch)

地方菜 · ⭐ 4.3

3rd Floor, Central Zone, Renmin University of China, No. 59 Zhongguancun Street

Dishes

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  Fragrant Milk Pigeon

  Book-smell milk pigeon is a dish primarily made with young pigeons, typically marinated and then roasted or braised to achieve tender meat. During preparation, ingredients such as scallions, ginger, and garlic are often added, along with seasonings like soy sauce and cooking wine to enhance flavor. Some recipes incorporate a small amount of spices or tea leaves, giving the dish a subtle aroma.
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  Snowy Shrimp Balls

  Snowy shrimp balls is a dish made with fresh shrimp, starch, and ice. The shrimp meat is mashed into a paste and formed into balls, then mixed with ice for a refreshing and elastic texture.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Hui Xian Roast Lamb

  Hui Xian Roast Lamb primarily uses fresh lamb, which is marinated and then skewered before being grilled over charcoal. The lamb is tender with a slightly charred surface and carries the aroma of charcoal fire.
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  Hui Xian Gao Mi炉包

  Hui Xian Gao Mi Lu Bao is a traditional Chinese dough dish made by wrapping pork, cabbage, scallions, ginger, and garlic in a flour-based wrapper, then steamed or pan-fried. It is characterized by its soft outer skin and flavorful filling, offering a rich and satisfying texture.
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  Clear Soup Lion's Head Meatballs

  Clear 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.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised Cabbage with Tofu

  Cabbage and tofu stew is a炖 dish primarily made with cabbage and tofu. Cut the cabbage into segments and the tofu into cubes, then place them in a pot with water and simmer until the ingredients are well-seasoned.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Stewed Beef in Can

  Pot-braised beef is a dish primarily made with beef as the main ingredient. The preparation involves cutting the beef into pieces, simmering it with spices until tender, then adding vegetables and seasonings before slow-cooking to allow the beef to fully absorb the broth, resulting in a鲜嫩多汁 (tender and juicy) texture.

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