Fu Lin Zi Zhu All-You-Can-Eat (Qing He Branch)
自助餐 · ⭐ 4.4
Units 130 and 131, South Side, First Floor, West Half of Building 23, No. 18 Anningzhuang East Road, Qinghe Subdistrict
Dishes
Braised Chicken ThighBraised chicken legs are made by first blanching the chicken legs and then slowly simmering them in a seasoned braising sauce containing soy sauce, star anise, cinnamon, bay leaves, ginger, and scallions to infuse rich flavor.
Large Bone SoupBig Bone is a dish primarily made with pork bones, which are simmered to allow the marrow and nutrients within the bones to fully infuse into the broth. The dish features a rich meat aroma and a fresh, savory soup, enhanced by a balanced amount of seasonings for a complex and satisfying taste.
Yimeng Mountain Stir-Fried ChickenYimeng Mountain Stir-Fried Chicken uses locally raised chickens as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully stir-fried. The chicken is tender and juicy, with a rich and flavorful taste, presenting a unique local flavor through its abundant seasonings.
Pork and scallion dumplingsPork 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.
Pork and Celery Stir-fryPork and celery is a classic Chinese dish made primarily with pork and celery. The preparation is simple: first, slice the pork into strips or thin pieces, and wash the celery, cutting it into segments. Next, heat oil in a pan and sauté minced garlic until fragrant, then add the pork and stir-fry until it changes color. After that, add the celery segments and quickly stir-fry together. Finally, season with an appropriate amount of salt and soy sauce, stir well, and serve.
Pork and Green Bean DumplingsPork and string bean dumplings are made with minced pork and chopped string beans mixed with seasonings. The dough is rolled into round wrappers, filled, sealed, and then boiled or steamed.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Shrimp and Pork Three-Fill DumplingsShrimp and pork three-filling dumplings with shrimp, pork, and egg, mixed and steamed or boiled. Fresh ingredients create a rich, layered taste.
Zucchini and Egg DumplingsZucchini and egg dumplings are made with fresh zucchini and eggs as the main ingredients. The zucchini is sliced and mixed with cooked scrambled eggs, then seasoned and blended into a filling. This filling is wrapped in dumpling wrappers and boiled until ready to serve.
Dumpling VinegarDumpling vinegar is a condiment vinegar for dumplings, mainly made from rice vinegar or aged vinegar, often mixed with garlic, chili oil, and cilantro. It's prepared by blending the vinegar with seasonings to create a flavorful dipping sauce.
Egg and Bok Choy Stir-FryEgg and bok choy is a home-style dish using eggs and baby bok choy as main ingredients. Scramble eggs, cook them, then stir-fry chopped baby bok choy until soft, add the eggs and mix well, then season.
Egg and Chive DumplingsEgg and chive dumplings are made by mixing stir-fried eggs with chopped chives, adding seasonings, filling the mixture into dumpling wrappers, and then boiling or steaming until cooked.