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Man Jie Jiao Zi (Ping An Dao Store)

北京菜 · ⭐ 4.4

No. 34-3 (East) Dongsi Shitiao

Dishes

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  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.
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  Manjie's Mixed Vegetable Salad

  Manjie's mixed salad is a colorful cold dish made with fresh vegetables such as lettuce, purple cabbage, carrots, and cucumbers. The preparation is simple: wash and slice the vegetables, then drizzle with a specially prepared sauce and mix well.
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  Manjie's Braised Fish

  Manjie's dry-burned fish is made with fresh fish as the main ingredient, seasoned with scallions, ginger, garlic, and other spices, and prepared through marinating, frying, and dry-burning steps. The fish meat is tender, the sauce rich and flavorful, and the color bright red.
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  Manjie's Signature Dumplings

  Miss Man's signature dumplings are made with premium flour for the wrappers, filled with tender pork and fresh vegetables for a rich flavor. Carefully seasoned and traditionally hand-folded into neat shapes, the dumplings become chewy when cooked and offer a juicy, delicious filling.
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  Pan-fried Sausage

  Pan-fried blood sausage is a traditional snack made from pork intestines that have been specially processed. The preparation method involves slicing the sausage, heating a flat pan, and frying the slices until both sides turn golden and the casing becomes crispy.
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  Pork and Fennel Dumplings

  Pork and fennel dumplings are made with fresh pork and fennel as the main ingredients. The two are finely chopped and mixed together to form the filling, which is then wrapped into dumpling wrappers. The dumplings are neatly shaped, allowing the filling to be seen through their thin skin. They are typically boiled, and when cooked, the dumpling skins become transparent while the filling remains bright green, releasing a subtle fennel aroma.
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  Special Sauce Chicken Feet

  Specialty Sauce Chicken Feet: Made with fresh chicken feet that are carefully processed and marinated in a specially crafted sauce before cooking. The chicken feet are tender and fully flavored, with rich sauce aroma—a delicious home-style dish.
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  Delicious Stinky Tofu Dumplings

  Delicious stinky tofu dumplings are an innovative Chinese snack, featuring stinky tofu as the main ingredient, combined with pork filling and vegetables, wrapped in dumpling wrappers. Prepared by steaming or frying, they offer a rich taste that blends the unique flavor of stinky tofu with the savory aroma of meat and the freshness of vegetables.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Spicy Sweet Sour Bitter Numbing Eggplant

  Eggplant slices are deep-fried or pan-fried, then mixed with a flavorful sauce made from soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, minced garlic, minced ginger, green onions, and sesame seeds. The eggplant absorbs the sauce thoroughly, resulting in a soft and chewy texture with rich, complex flavors.
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  Golden Kung Pao Chicken

  Golden Palace Kung Pao Chicken uses tender chicken breast, cut into cubes, and is paired with peanuts, scallions, ginger, and garlic. During cooking, the chicken cubes are first stir-fried over medium heat until they change color, then a specially prepared sauce and ingredients are quickly stir-fried together, and finally, roasted peanuts are sprinkled on top to enhance the texture.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.

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