Old Beijing Stewed Pork (Yuelin Road Branch)
小吃快餐 · ⭐ 3.7
150 meters north of the intersection of Zhaiying North Street and Yuejin Road, heading east

Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Beijing ErguotouBeijing Ergou头 is a baijiu made primarily from sorghum, fermented in solid state and distilled. Traditional methods are used, with the second distillation run yielding the best quality, hence the name 'Ergou头'. The finished liquor is clear and aromatic.
Braised Pork and Steamed BunStewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
Braised Pork Hot PotStewed hot pot is a dish primarily made with pig intestines, pig lungs, tofu skin, and baked flatbread. The ingredients are slowly stewed for a long time to absorb flavor, then boiled in rich broth or water before serving. First, the main ingredients are blanched to remove odor, then simmered slowly with spices and seasonings. Finally, they are heated in a pot and served.
Pork HeartThis dish features fresh pig heart as the main ingredient, carefully processed and cooked with appropriate seasonings and spices. Common preparation methods include stewing and stir-frying, aiming to preserve the tender texture of the pig heart while allowing it to fully absorb the flavors of the seasonings, resulting in a unique taste.
Beijing-style Boiled TripeOld Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
Beijing Mustard Greens StackA traditional Beijing-style cold dish made with cabbage and mustard sauce, featuring a crisp texture and strong mustard aroma.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Garlic Pork IntestinesGarlic pork intestine is a dish made from pig intestines, cleaned, boiled, sliced, and mixed with plenty of garlic paste. Seasonings like soy sauce, vinegar, and sesame oil are added to enhance the flavor.
Garlic-Flavored Pig's LungA Chinese dish made with pig's lung and garlic, marinated for flavor and served chilled or at room temperature.
Cucumber Noodle SaladCucumber拉皮 is a cold dish made primarily from cucumber. Thinly sliced cucumbers are salted, drained, mixed with starch water, steamed, cooled into sheets, then cut into strips or rolled. Served with a dressing of soy sauce, vinegar, garlic, and sesame oil.