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家常菜 · ⭐ 4.0

No. 221 Chaoyang Street

Dishes

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  Beijing-style Kung Pao Chicken

  A Beijing-style twist on the classic Sichuan dish, featuring tender chicken, peanuts, and a sweet-spicy sauce.
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  Kung Fu Stewed Fish

  Kung Fu stewed fish is a dish made with fresh fish as the main ingredient, seasoned with ginger, scallions, garlic, and other辅料, slowly simmered over low heat. The fish is cleaned, marinated, then cooked in water or broth until tender and the sauce thickens.
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  Cumin Lamb Shank

  A flavorful dish made with lamb shank and cumin, stir-fried to perfection for a rich, aromatic taste.
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  Spicy Pepper and Pig Intestines

  尖椒肥肠 is a dish primarily made with pork intestines and green chili peppers. The preparation involves cutting the pork intestines into segments and slicing the green chilies into strips, then stir-frying them with seasonings such as minced garlic and ginger over high heat to perfectly blend the rich flavor of the pork intestines with the crisp freshness of the green chilies.
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  Garlic Broccoli

  Garlic stir-fried broccoli is a dish made primarily with broccoli, seasoned with minced garlic. To prepare, wash the broccoli and cut it into small florets, then blanch and drain. Next, heat oil and sauté the garlic until fragrant, then quickly stir-fry in the broccoli. Finally, season with salt and a small amount of chicken essence.
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  Eggplant and Green Beans Stir-fry

  Green beans and eggplant is a home-style dish made primarily with green beans and eggplant. To prepare, cut the green beans and eggplant into segments, stir-fry until just cooked through, then add seasonings and continue stir-frying until the flavors are well absorbed.
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  Pan-Fried Pork with Vegetables

  Guoyou Rou is a traditional dish primarily made with pork. To prepare it, pork is sliced thinly, marinated with seasonings, then quickly fried in hot oil until golden and crispy. Finally, it is stir-fried with vegetables or sauce.
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  Crispy Fried Flatbread

  A crispy fried flatbread made from flour, water, and a pinch of salt, kneaded into dough, rested, rolled thin, brushed with oil and scallions or sesame, then rolled up, flattened, and pan-fried. Crispy outside, soft inside, with distinct layers.

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