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Lu Shi Qi Wei Chun Bing Kao Ya Jia Chang Cai (Long Hu Da Xing Tian Jie Dian)

家常菜 · ⭐ 4.4

Yongda Road, Longhu Beijing Daxing Tianjie Mall, 4th Floor

Dishes

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  Northeast Fermented Cabbage with Rice Noodles

  Northeastern big jar sour cabbage stir-fried with vermicelli is a dish featuring fermented sour cabbage and rice noodles. The sour cabbage offers a tangy flavor, while the noodles are soaked beforehand. Stir-fry the cabbage strips with soaked noodles and season with salt and soy sauce until flavorful. The dish delivers a rich taste where the sourness of the cabbage complements the chewiness of the noodles.
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  Northeastern Big Jar Pickled Cabbage Stir-fried Fresh Noodles

  Northeastern Big Jar Pickled Cabbage Stir-fried Fresh Noodles is a traditional dish made with Northeastern Big Jar Pickled Cabbage and fresh noodles. The sour taste of the pickled cabbage combines with the soft texture of the noodles, creating a rich flavor.
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  Beijing-style Braised Pork Elbow

  Peking-style braised pig trotter is a dish made primarily from pork trotters, simmered with soy sauce, cooking wine, star anise, cinnamon, and other seasonings after blanching and caramelizing sugar. The finished dish has a glossy red color, tender meat, and rich flavor.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Four Seasons Colorful Spring Rolls

  Seasonal Spring Rolls feature thin pancakes wrapped around fresh seasonal vegetables and meats like carrots, cucumbers, bean sprouts, lettuce, ham, or chicken, all sliced and mixed with sauce before being rolled up.
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  Handmade Spring Pancakes

  Handmade spring pancakes are thin dough wrappers made from flour and water, crafted by hand through rolling or pan-frying. They are typically served with stir-fried vegetables, meats (such as pork, chicken, or beef), and sauces (like sweet bean sauce or yellow soybean paste). The dough is divided into portions, rolled into round thin sheets, and cooked in a hot pan until soft and elastic.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Crispy Stir-Fried String Beans with Shredded Pork

  Crispy stir-fried string beans with pork strips is a dish featuring string beans and pork. Cut beans into segments and slice pork. Stir-fry pork first, then add beans, season and cook until tender-crisp.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Soy Sauce Stir-Fried Free-Range Eggs

  A simple and flavorful dish made by stir-frying free-range eggs with soy sauce and aromatics, resulting in a rich, savory taste.
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  Premium Cordyceps Flower Stir-Fry with Mixed Vegetables

  Golden Cordyceps Flower Stir-Fry with Seasonal Vegetables is made with cordyceps flowers and fresh vegetables like carrots, green peppers, and wood ear mushrooms, quickly stir-fried to preserve their tender texture.
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  Golden Pork Knuckle Pastry

  Golden pork knuckle pastry made with pork knuckles, braised, sliced, coated in starch paste, then deep-fried until golden and crispy. Crispy outside, tender inside, with a golden hue.

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