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De Ren Jiu Jia (Dong Xiqia Line Store)

川菜 · ⭐ 3.9

No. 2 Dongsi Shiyi Tiao Street, Beixinqiao Subdistrict (near Dongzhimen South Street)

Dishes

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  Braised Pork with Small Potatoes

  Stewed pork with small potatoes is a classic Chinese dish, primarily made with pork belly and small potatoes. The preparation typically involves cutting the pork belly into pieces, stir-frying it, adding seasonings to braise, then adding the small potatoes to cook until fully flavored, and finally reducing the sauce.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stewed Pork Intestines with Garlic

  Stewed pork intestines with garlic is a dish made primarily from pork intestines, combined with garlic paste and seasonings. To prepare it, clean the pork intestines thoroughly, then stew them until tender and soft. Next, add stir-fried garlic paste and seasonings, and stir well until evenly mixed.
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  Crispy Japanese Tofu

  Crispy Japanese tofu is a dish made primarily with Japanese tofu. The tofu is cut into pieces, coated in starch or batter, and deep-fried until the outside is crispy and the inside remains tender. It can be served with sauce or eaten as is.
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  Braised Small Potatoes in Sauce

  Stewed small potatoes is a home-style dish primarily made with small potatoes and sauce. The method involves washing the small potatoes, then placing them together with the sauce in a pot, adding适量 water, and slowly simmering until the potatoes are tender and fully flavored.
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  Soy-Braised Pork Ribs

  Stewed pork ribs is a traditional dish made primarily from pork ribs. The preparation involves washing and marinating the ribs, then slow-cooking them with various sauces and spices until the meat becomes tender and the marrow is smooth. Finally, the sauce is reduced to a rich consistency, coating the ribs thoroughly.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Catfish with Eggplant

  Catfish and eggplant is a dish primarily made with catfish and eggplant. The preparation typically involves cleaning the catfish and cutting it into segments, while slicing the eggplant into long strips. First, the eggplant is stir-fried until soft, then the catfish segments are added along with seasonings such as soy sauce and cooking wine. It is then simmered until the fish is fully cooked and the eggplant is well-seasoned.
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  Spicy Catfish

  Spicy catfish is made with fresh catfish as the main ingredient, combined with various spices and chili peppers. First, the catfish is cleaned and cut into pieces, then marinated. Next, the fish pieces are deep-fried in hot oil until golden and crispy. After that, a specially prepared spicy and numbing seasoning along with an assortment of vegetables are added, and the dish is carefully simmered to allow the fish to absorb the rich flavors, resulting in a deliciously spicy, numbing, and aromatic dish.

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