zhongqing renjia
北京菜 · ⭐ 4.8
No. 25 West Third Ring Road North, inside China Youth University of Political Studies (south side of Cafeteria No. 1, China Youth University of Political Studies)
Dishes
Pocket LambPocket lamb is a dish primarily made with lamb as the main ingredient. The lamb is carefully cut, marinated with spices, and then cooked. Its特色 lies in wrapping the lamb in a flatbread, shaped like a pocket, hence the name.
Classic Vinegar-Braised PorkA traditional dish made with pork belly, seasoned with aged vinegar, soy sauce, and sugar, then slowly braised until tender. The meat is soft, glossy, and richly flavored.
Spicy Sichuan-style smoked bamboo shoots with cured porkDry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
Signature Crispy MeatballsSignature crispy fried meatballs made from pork mince, scallions, ginger, egg, and starch, shaped into balls and deep-fried until golden and crunchy. Crispy outside, tender and juicy inside.
Slow-Cooked Beef Rice BowlWenhuo beef rice bowl features tender beef stewed slowly over low heat, served over steamed rice. Beef is simmered with scallions, ginger, star anise, and other spices to create a rich, flavorful dish.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Premium Seafood MǎoxiāngSeafood specialty Mao Xue Wang features duck blood, bean sprouts, wide rice noodles, and luncheon meat, enhanced with shrimp, squid, clams, and other seafood, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth for rich flavor.
ZhajiangmianZhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
Roast DuckRoast 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.
Preserved Garlic Braised IntestinesGarlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
Homemade YogurtHomemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
Sweet and Sour PorkGuobaorou 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.