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Mingyuege Fish Head Omelette

北京菜 · ⭐ 4.3

No. 41, Xingfang Street (opposite Huaguan Happy City)

Dishes

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  Dry-Heated Seafood Vermicelli Pot

  Dry-braised seafood vermicelli stew features fresh shrimp, squid, mussels, and soaked vermicelli, seasoned with ginger and scallions, slowly simmered until the broth thickens and the seafood flavor infuses the noodles.
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  Handmade Scallion Pancake

  Handmade scallion pancake is a flour-based dish mixed with scallions and salt, rolled thin, topped with chopped scallions, folded or rolled, then pan-fried until golden brown—crispy or soft with a fragrant onion flavor.
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  Chicken with Tree Mushroom

  Free-range chicken and wood ear mushrooms are simmered together, resulting in tender chicken and silky mushrooms, creating a rich and aromatic broth.
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  Stir-fried Lamb

  Stir-fried lamb is a dish made primarily with lamb, sliced and stir-fried with scallions, ginger, garlic, then slowly stewed with water or broth until tender.
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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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  Steamed Chinese Prawns with Garlic and Vermicelli

  Fresh shrimp is steamed with garlic and vermicelli in a steamer until fully cooked. The vermicelli absorbs the shrimp's freshness and garlic aroma, while the shrimp meat remains firm and delicious.
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  Mingyue Grilled Meat

  Mingyue Grilled Meat is a Chinese barbecue dish made with selected beef, pork, and mutton, marinated and grilled over charcoal. The meat is tender and juicy, with a crispy exterior and a soft interior, offering a rich flavor.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Donkey Meat Pancake

  Donkey meat bao is made by stewing donkey meat with scallions, ginger, and spices, then slicing it to be served in a baked flatbread. The meat is slowly simmered until tender, the dough is rolled and baked until crispy outside and soft inside, and the meat with its broth is stuffed into the bao.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.

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