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Honglou Restaurant (Suncun Branch)

北京菜 · ⭐ 4.2

Commercial Shop on the Southwest Side of the Intersection of Jianshe Avenue and Ta'bei Road

Dishes

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  Heritage Braised Fish

  Heritage Braised Fish is a classic Chinese dish, primarily made with fresh grass carp or carp. The fish is first pan-fried until golden on both sides, then stir-fried with aromatics such as scallions, ginger, garlic, and dried chili. Soy sauce, cooking wine, sugar, and broth are added, and the fish is simmered over low to medium heat until the sauce thickens and the fish absorbs the flavors. The finished dish has a glossy red-brown color, tender fish, and a rich savory sauce.
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  Patented Open-Mouth Dumplings

  Patented open-meat dumplings with a unique design that reveals the filling when cooked, offering a fresh and savory taste experience.
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  Donkey Meat with Skin

  Skin-on donkey meat is a dish featuring fresh donkey leg or body meat with skin, processed by blanching, stewing, or braising to achieve tender, flavorful meat and elastic skin. Common seasonings include star anise, cassia bark, soy sauce, and cooking wine.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  Spicy Stir-Fried Prawns

  Dry Pot Shrimp is made with fresh shrimp as the main ingredient, stir-fried with various spices and vegetables. First, the shrimp are cleaned thoroughly, then stir-fried together with garlic, ginger slices, dried chilies, and other seasonings. Finally, soy sauce and cooking wine are added to enhance flavor, and the dish is served in a heated iron pot to maintain its temperature and texture.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Special Clam Stir-Fried Chicken

  A creative dish combining fresh clams and tender chicken, stir-fried with garlic, ginger, and bell peppers for a savory, aromatic flavor.
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  Stewed Beef Brisket with Potatoes in Stone Pot

  A hearty dish of beef brisket and potatoes slowly simmered in a stone pot, resulting in tender meat and flavorful, soft potatoes.
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  Old-Fashioned Burned Fish

  A traditional Chinese dish made by slow-cooking fresh fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Clam Stir-Fry with Chicken

  Clam stir-fried chicken is a dish made primarily with clams and chicken. Chicken pieces are stir-fried with fresh clams and seasonings like scallions, ginger, and garlic, then cooked over medium heat until tender. The dish emphasizes the natural flavors of the ingredients, resulting in a fresh and tender taste.
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  Sauce-Braised Duck Slices

  Sauce-braised duck slices is a Chinese dish featuring duck meat sliced and stir-fried with scallions, ginger, garlic, and sweet bean or yellow soy sauce until fragrant and fully cooked.
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  Crispy Fried Chicken

  Fragrant crispy chicken is made with chicken as the main ingredient, marinated and then deep-fried until golden and crunchy. The chicken must first be marinated with seasonings to absorb flavor, then fried at high temperature until the skin becomes crispy while the meat remains tender and juicy.

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