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Libu • New Beijing Cuisine Chinese Tea (Wanda City Branch)

北京菜 · ⭐ 4.5

No. 108 Zhongshan West Road

Dishes

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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Wonderful Shrimp Balls

  Delicious shrimp balls are made with fresh shrimp, peeled but leaving the tails intact, then coated in a special 'wonderful' sauce and deep-fried until golden. The wonderful sauce is a blend of mayonnaise, mustard, lemon juice, and other seasonings, adding a unique flavor to the shrimp balls.
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  Kung Pao Chicken and Shrimp

  Kung Pao Chicken and Shrimp is a fusion dish featuring chicken breast, shrimp, peanuts, and dried chilies. Marinated chicken and shrimp are stir-fried with葱段, ginger, and garlic, then tossed in a sauce of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts. The dish has a bright red color and rich texture.
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  Aromatic Mountain Cinnamon Old Pumpkin

  Old pumpkin slowly stewed with mountain cinnamon, resulting in a sweet and fragrant dish with rich texture.
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  Parmesan Cheese Salad

  A fresh salad made with lettuce, cherry tomatoes, and Parmesan cheese, dressed with olive oil, lemon juice, and black pepper.
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  Ministry of Rites Fish Head with Fried Dough Sticks

  Made with fish head and fried dough sticks, simmered to create a rich, savory broth. The fish head is tender, and the dough sticks absorb the flavorful soup, becoming crispy on the outside and soft inside.
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  Fish Roe Roast Duck

  A premium roast duck marinated and cooked to perfection, served with fish roe for a luxurious flavor experience.
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  Old Beijing Earthen Pot Crispy Pork

  A traditional Beijing dish featuring crispy pork slices fried and slow-cooked with vegetables in an earthen pot, delivering a rich, savory flavor.
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  Beijing Handmade Mung Bean Noodles

  A traditional Beijing snack made from mung bean starch, hand-rolled and steamed for a smooth, chewy texture. Served with sesame sauce, garlic, and herbs.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Light Milk Tea

  Light milk tea is a beverage made primarily from tea and milk or dairy products, typically using black or green tea as a base, combined with fresh milk or plant-based milk, then brewed, mixed, cooled, or served over ice.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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