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Li Pao Chuan Pan Mala Tang (Beijing Super-Hyper-Integrated Development Hub Store)

小吃快餐 · ⭐ 4.1

S216 (G110 Auxiliary Road), Shigezhuang Subdistrict

Dishes

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  8-Second Kelp Sprouts

  Blanched sea lettuce buds retain a crisp texture, tossed with garlic, green onions, and light seasoning for a refreshing cold dish.
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  Pineapple Passion Fruit

  Pineapple passionfruit is a drink or dessert made primarily with fresh pineapple and passion fruit. Pineapple chunks mixed with passion fruit pulp, sweetened with sugar or honey, stirred well, then chilled or served directly. Some recipes add ice or coconut milk for enhanced texture.
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  Original Cut Tenderloin Plate

  Original cut hanging beef brisket is a dish featuring premium beef from the tenderloin, sliced and served directly on the plate. The evenly thick slices preserve the meat's natural texture and tenderness, typically enjoyed with dipping sauce or simple seasoning.
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  Prosperity Ice Jelly

  A Sichuan-style dessert made with crystal jelly, sweetened with brown sugar syrup and topped with peanuts, raisins, and hawthorn slices. Refreshing and sweet.
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  Ancient Method Sichuan Pickled Vegetables

  Ancient method Sichuan pickled vegetables are made with main ingredients such as cabbage, radish, and chili, using traditional fermentation techniques. The taste is sour and crisp, with a strong Sichuan flavor.
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  Crispy Gongcai Dried Vegetable

  Gongcai dry is a dried product made from mustard greens, air-dried or low-temperature dried. Fresh mustard greens are sliced and dried to form crisp, green vegetable flakes. Soak in warm water before use, then eat raw or stir-fry with other ingredients.
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  Mini Potato Crisps

  A dish featuring potatoes sliced and deep-fried until crispy, then stir-fried with seasonings and aromatics like scallions, ginger, and garlic. The texture is crunchy on the outside and tender inside.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Li Pao Signature Spicy Hot Pot

  Li Pao Signature Spicy Hot Pot is a Sichuan dish made with beef, mutton, vegetables, and tofu, cooked in a spicy broth with various spices and chili peppers, offering a rich and spicy flavor.
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  Peach Blossom Delight

  Táo zhī yāo yāo is a cold dish featuring fresh peaches as the main ingredient. Peach slices or chunks are mixed with vegetables like cucumber and carrot, then seasoned with sugar, vinegar, and a pinch of salt, chilled for a while before serving.
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  Childhood Instant Noodles

  Instant noodles are a quick meal made from wheat flour noodles, served with a seasoning packet containing salt, monosodium glutamate, spices, and dehydrated vegetables. Simply soak or boil the noodles in hot water for a few minutes, then mix in the seasoning.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old-fashioned Scale Pan Broth Base

  The old-fashioned scale pan broth base is mainly made from pork bones, beef bones, and chicken bones simmered together, with ginger slices, green onions, and cooking wine to remove odor and add fragrance. The broth is clear and rich, with a fresh taste, serving as the foundation for making various soup dishes.
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  Crispy Black Tripe

  Crispy black tripe made from fresh beef tripe, quickly blanched in boiling water to retain its crisp texture. Can be mixed with chili, Sichuan pepper, garlic slices, and cilantro, or used for hot pot cooking.
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  Tender Grassland Beef

  Grassland tender beef uses fresh sirloin, sliced thin and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or涮煮 to keep it tender. Main ingredients are beef and seasonings, simple and fast to prepare.
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  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
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  Tender Bamboo Shoots from Highlands

  Fresh mountain bamboo shoots are peeled, sliced or cut into segments, blanched to remove bitterness, then cooked by stir-frying, stewing, or cold mixing. Can be paired with meat, mushrooms, or seasonings.
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  Fresh Stir-Fried Blood Sausage

  Fresh Stir-Fried Blood Sausage is a Sichuan dish made with fresh pig's blood, tofu, bean sprouts, wood ear mushrooms, and other ingredients, stir-fried with chili peppers and Sichuan peppercorns. It has a fresh, spicy, and numbing taste, with strong regional characteristics.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Cucumber in Feather

  Cucumber in Feather is a cold dish made mainly with cucumber, which is sliced, seasoned, and rolled into a feather-like shape. It has a crisp texture and a refreshing taste, commonly found in Chinese cold dishes.

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