Close

Cuimiandou (Yueba Zhuang Branch)

北京菜 · ⭐ 4.5

100 meters west of Red Star Macalline, Yuegezhuang North Road

Dishes

• 

  Beijing-style Triple Delicacy Stir-fry

  Beijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
• 

  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
• 

  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
• 

  Fried Blood Sausage

  Fried 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.
• 

  Top Scholar's Braised Chicken

  Zhuangyuan Burnt Chicken is a dish made with chicken as the main ingredient, seasoned with scallions, ginger, garlic, and other辅料, then stewed or braised. Main ingredients are chicken thighs or whole chicken cut into pieces, flavored with soy sauce, cooking wine, sugar, and slow-cooked until tender with thick, savory sauce.
• 

  Premium Fruitwood Roasted Duck with Lily

  Premium duck meat roasted over fruitwood charcoal, yielding a crispy skin and tender flesh. Accompanied by lilies for a fragrant touch. Careful heat control allows the duck to absorb the fruitwood aroma fully.
• 

  Old Beijing Dry-Fried Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese snack made from pork filling, starch, and seasonings like green onions and ginger. The seasoned meat is shaped into small balls and deep-fried until golden and crispy outside, tender inside.
• 

  Old Beijing Roast Meat

  Old Beijing roast meat mainly uses sliced beef and mutton, marinated with scallions, ginger, garlic, and other seasonings, then grilled over charcoal. Served with thin pancakes, cucumber sticks, and sweet bean sauce for wrapping.
• 

  Steamed Scallops with Garlic and Vermicelli

  A dish of fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender flavor.
• 

  Black Pepper Beef Steak

  Black pepper beef steak is a dish primarily made with beef. The beef tenderloin is sliced into strips and marinated with black pepper, soy sauce, and other seasonings, then quickly stir-fried on a hot iron plate. Onions and green peppers are added and stir-fried together, resulting in tender and juicy beef with a rich black pepper aroma.
• 

  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

Reviews