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Chang Shun Restaurant (New Development Area Branch)

北京菜 · ⭐ 4.2

Zone 1, Building A1, No. 468, Panjiamiao, Nanyuan West Road

Dishes

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  Kung Fu Mao Shuang

  Gongfu Maowang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. After being boiled in water, it is seasoned with a special spicy and numbing sauce, then garnished with chopped green onions and cilantro.
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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 shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Crispy Eel Pancake

  Crispy eel pancakes are made with eel and dough. After marinating, the eel is pan-fried with the dough, resulting in a crispy exterior and tender interior, while the dough absorbs the eel's aroma for a rich flavor.
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  Braised Pork Intestines in Clay Pot

  Pot-braised pig intestines is a dish primarily made with pork intestines. After cleaning and processing, the intestines are simmered slowly in a clay pot with various seasonings, resulting in tender, flavorful intestines and rich broth.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Vegetarian Dumplings

  Vegetarian dumplings are a dish made from vegetables. Main ingredients include tofu, carrots, and mushrooms. After being chopped, they are mixed together with an appropriate amount of starch and seasonings, stirred evenly, then shaped into balls and deep-fried until golden and crispy.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Flavorful Lamb Ribs

  Flavorful lamb chops are marinated with garlic, ginger, cooking wine, soy sauce, and spices, then pan-seared or grilled. The result is a crispy exterior with a tender, aromatic interior.
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  Flounder Tail

  Fresh flounder tails are marinated with salt and cooking wine, then pan-fried or steamed. Add ginger slices and scallions to remove fishy smell and enhance flavor, keeping the flesh tender.

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