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Binfeng Tuwozi (Donghua Branch)

地方菜 · ⭐ 4.0

No. 597 Donghua Road

Dishes

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  Braised Pork Head Meat

  Braised pork head meat is a traditional dish made primarily from pork head. The preparation involves cleaning the pork head thoroughly, marinating it in a specially prepared braising sauce, and then slowly cooking it until the meat becomes tender and fully infused with flavor.
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  Braised Pig's Feet

  Braised pig trotters, a dish made with pig trotters as the main ingredient, simmered slowly with soy sauce, star anise, cinnamon, and bay leaves until tender and flavorful.
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  Bitter Herb Soup

  A light soup made with fresh bitter herbs, often combined with lean meat or egg, known for its refreshing and slightly bitter taste.
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  Weishan Pickled Vegetable Stir-Fried with Pork Slices

  A Yunnan specialty dish made by stir-frying local pickled vegetables with thin slices of pork, offering a tangy and savory flavor.
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  Torn Napa Cabbage

  A simple and fresh dish made by tearing napa cabbage into pieces and stir-frying it quickly with minimal seasoning.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Pig Tail

  Pig tails are blanched, then stewed with ginger slices and green onions until tender, with rich broth. Season with soy sauce and cooking wine, or add potatoes and carrots.
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  Pork Ear

  Pork ears, made from pig's ears, are cleaned and blanched before being served cold, braised, or stir-fried. Commonly sliced after boiling and mixed with soy sauce, vinegar, garlic, chili oil, or seasoned with spices.
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  Pickled Vegetable Stir-Fried with Pork

  A classic Chinese home-style dish featuring pickled vegetables stir-fried with pork slices, offering a tangy and savory flavor.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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