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Beijing Weilan Ting Banquet Hall

北京菜 · ⭐ 3.4

50 meters northeast of China Post, Jingjia Road, Liulimiao Town

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Deep-Fried Flatbread

  Big oil cake is a traditional Chinese pastry made primarily from flour, with适量 of oil and water added to form a dough through mixing and kneading. The dough is then divided into small portions, rolled into thin pancakes, and fried in a preheated oil pan until golden and crispy. The finished product has an appealing color and distinct layers.
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  Stir-fried Cabbage

  Stir-fried cabbage is a dish primarily made with cabbage, quickly cooked over high heat to preserve its fresh and tender texture. Garlic and chili are added for flavor, resulting in a bright color and crisp taste.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.
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  Braised Carp in Soy Sauce

  Braised carp with soy sauce, sugar, ginger, and green onions. The carp is pan-fried until golden brown and then simmered slowly with seasonings to infuse flavor and thicken the sauce.

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