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Tongxin Garden Restaurant · Jinsha (Xiao Xin Zhuang Branch)

北京菜 · ⭐ 4.7

Village

Dishes

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  One-Bite Crispy Roast Duck

  A crispy roast duck dish made with duck meat, marinated and roasted in a hanging oven to achieve a crunchy skin and tender meat. Sweet bean sauce or honey water is often brushed on during roasting for color and flavor. Served with thin pancakes, scallions, and cucumber sticks for wrapping.
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  Stewed Beef in Eight Bowls

  Stewed beef is a dish made primarily with beef, seasoned with scallions, ginger, garlic, and other spices, then slowly simmered. Beef is cut into pieces and cooked with seasonings in water or broth until tender and the sauce is rich.
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  Stewed Lamb Offal in Eight Bowls

  Stewed offal is a dish made primarily from sheep organs such as stomach, intestines, lungs, and heart, slow-cooked with scallions, ginger, garlic, and spices. The offal is first cleaned, blanched to remove odor, then simmered with spices until tender and flavorful.
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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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  Halal Eight Bowls

  Halal Eight Bowls is a traditional Halal banquet dish made of eight different stewed dishes, featuring pork, beef, chicken, fish, tofu, vermicelli, wood ear mushrooms, and eggs. Prepared by stewing, braising, and steaming, it emphasizes original flavors without alcohol or non-Halal ingredients.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Beef and Scallion Dumplings

  Beef and scallion dumplings made with flour wrappers, filled with a mixture of minced beef and chopped scallions, steamed to perfection. The filling is mixed, wrapped in the dough, shaped into an open form, and steamed.
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  Steamed Asparagus

  Steamed asparagus is a Chinese dish made with fresh asparagus, quickly blanched in boiling water. It has a fresh and tender texture, preserving the original flavor and nutrition of the ingredients.
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  Braised Beef Knuckle

  Braised beef knuckle is a dish featuring beef knuckle as the main ingredient, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly stewed with soy sauce and sugar until the bones are tender and the meat is soft.
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  Old Beijing Beef Pancake

  Old Beijing beef pie is a dough dish made primarily from flour and beef. The dough is kneaded, rolled into a skin, filled with seasoned beef, then pan-fried until golden brown on both sides. The beef filling is typically marinated with scallions, ginger, soy sauce, and cooking wine.
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  Stewed Lamb Head Meat

  Braised lamb head meat is a delicacy made primarily from lamb head, carefully prepared through a meticulous process. First, the lamb head is thoroughly cleaned and then marinated with a specially crafted sauce to infuse flavor. Next, it is slowly stewed until the meat becomes tender and the sauce fully penetrates. Finally, the sauce is reduced to intensify the taste.
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  Braised Lamb Trotters

  Stewed lamb trotters is a traditional dish primarily made with lamb trotters. The preparation involves cleaning the trotters thoroughly, then simmering them until tender. Afterward, a specially prepared sauce is added and the dish is slow-cooked to allow the trotters to fully absorb the rich flavors of the sauce. Finally, the sauce is reduced to a thick consistency, enhancing the overall texture and taste.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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