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北京面香村饭店

北京菜 · ⭐ 3.6

Xingyang Line, beside Beijing Yizhong Shunfa Seed Industry Co., Ltd.

Dishes

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  Stir-Fried Buckwheat Noodles

  Stir-fried莜面鱼 is a Chinese noodle dish made primarily from buckwheat flour. The dough is shaped into small fish-like forms and stir-fried with vegetables and meat.
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  Beef Hége Mian

  Beef Hege noodles use beef as the main ingredient, paired with Hege noodles (a thick noodle pressed through a Hege press). The beef is stewed until tender and mixed with the noodles, typically seasoned with scallions, ginger, garlic, and other spices.
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  Pork and scallion dumplings

  Pork and scallion dumplings are made primarily with pork and scallions. The pork is minced into a filling, and the scallions are chopped and mixed with seasonings to form the dumpling filling. The filling is then wrapped in dumpling wrappers and boiled until cooked through, ready to be enjoyed.
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  Corn and Sauerkraut Noodles

  Corn sauerkraut hege noodles are made with corn flour noodles, paired with sauerkraut, pork or beef. The dough is pressed through a hege press, then boiled and mixed with stir-fried sauerkraut and minced meat, seasoned to taste.
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  Sugar Triangle Dumplings

  Sugar triangles are a traditional Chinese pastry made primarily from flour, with fillings typically consisting of brown sugar or white sugar, sometimes enhanced with sesame seeds for added aroma. Shaped like triangles, they become soft on the outside and sweet on the inside after steaming—making them a common choice for breakfast or afternoon tea.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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  Sorghum Flour Three-Pot Stew

  Oatmeal Three-in-One Pot is a dish made primarily with oatmeal, combined with potatoes, cabbage, and pork belly. Oatmeal is scalded with boiling water, kneaded into dough, rolled thin, cut into strips, then stewed together with diced potatoes, cabbage, and pork belly to create a rich, harmonious flavor.
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  Buckwheat Noodle Rolls

  Suanmian WoWo is a noodle dish made from莜面 (proso millet flour). The dough is rolled into long strips, divided into small pieces, and shaped into nests before steaming. It has a light yellow color, chewy texture, and rich wheat aroma.
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  Leek and Egg Dumplings

  Scallion egg dumplings are a classic Chinese noodle dish, primarily made with scallions and eggs. The preparation involves chopping the scallions, mixing them with cooked eggs, adding seasonings, and blending well to form the filling. Then, dough wrappers are rolled out, filled with the scallion-egg mixture, and finally boiled or steamed until cooked through.

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