He Xing Lou • Yu Shen Zhou Wang (Guanyin Tang Store)
家常菜 · ⭐ 4.7
Building 183, Courtyard 181, East Zone, Zhonghai Andrews Manor, Gaobeidian Road
Dishes
Crispy Fried MeatballsFried 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.
Imperial Pork Knuckle KingImperial Pork Shank King features pork shank as the main ingredient, prepared through blanching, caramelizing sugar, and slow stewing. The shank is marinated, then gently stewed until tender, resulting in rich, flavorful meat and glossy sauce with a bright red color and deep taste.
Signature Hu Lu SiSignature Hu Lu Si is a dish featuring hu lu si as the main ingredient, typically stir-fried with garlic, green and red peppers, and seasonings. It emphasizes quick cooking to retain the crisp texture of the vegetable.
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
Stone Pot Yongning TofuStoneware Yongning tofu is a dish made with soft tofu, minced meat, and vegetables, cooked in a stone pot. The tofu develops a slightly crispy surface while staying tender inside, absorbing the savory flavors of the meat and vegetables.
Spicy Stir-Fried String Beans in Clay PotA dish featuring shredded green beans stir-fried in a clay pot with chili and garlic, keeping the beans crisp and tender.
Old Beijing Fried Blood SausageOld Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
Old Oil FlatbreadOld oil cake is a traditional flour-based food made by mixing water and a little salt into dough, letting it rest, rolling it thin, spreading oil and sprinkling scallions or sesame, rolling up, cutting into small pieces, then flattening and frying. Crispy outside, soft inside.
Pork Knuckle with Peach-shaped DumplingZhuang Zhizi Wang's寿桃 is a dish featuring pork trotter as the main ingredient. Sliced cooked trotters are neatly arranged in a plate to resemble a longevity peach, typically prepared by steaming or stewing for tender, flavorful meat with a glossy sauce.
Crispy Eel Roll WrapsCrispy eel rolls are made with eel as the main ingredient. After marinating, the eel is coated in starch or batter and deep-fried until the exterior becomes crispy. The fried eel strips are then rolled into pan-fried thin pancakes and served with a sauce.
Crispy Eggplant PastryCrispy eggplant is a dish featuring eggplant as the main ingredient. Sliced eggplant is coated in a batter made from flour, starch, and eggs, then deep-fried until golden and crispy. It's tossed with or drizzled over a seasoned sauce, emphasizing a perfect balance of crunchy exterior and tender interior.
Bread TemptationBread Temptation is a creative dessert featuring toast bread as its main ingredient. First, the toast is cut into cubes and baked until golden and crispy. Then, a hollow is created in the center and filled with vanilla ice cream. Finally, it is drizzled with chocolate or caramel sauce and served with fresh fruit cubes.