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Jing Bang Ti Ming · Beijing Cuisine

北京菜 · ⭐ 3.5

No. 109-1, 109-2, 109-3, 109-4 Changqing Road

Dishes

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  Pork belly stir-fried with potato slices

  Pork belly stir-fried with potato slices is a home-style dish primarily made with pork belly and potatoes. Slice the pork belly, peel and slice the potatoes, then blanch the potato slices. Heat oil in a wok, first sauté the pork belly until it releases its fat, then add the potato slices and stir-fry evenly. Season and continue cooking until fully done.
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  Beijing-style Sauce Platter

  Beijing-style braised meat platter is a cold dish primarily featuring various braised熟食 (cooked foods), with main ingredients including braised beef, braised pig trotters, braised chicken feet, and braised duck neck. After marinating, stewing, and absorbing flavors, the ingredients are sliced and arranged on a plate. The preparation process involves long-time simmering with a blend of seasonings such as yellow bean sauce, sweet flour sauce, star anise, cassia bark, and Sichuan pepper, allowing the ingredients to fully absorb the rich braising aroma.
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  Pickled Radish Strips with Chili

  Pickled radish strips is a cold dish made primarily from white radish, sliced into thin strips and marinated with ingredients such as pickled chili peppers, salt, sugar, and vinegar. During preparation, the radish strips are soaked in a prepared pickled chili sauce to absorb flavor, resulting in a crisp and refreshing texture.
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  Spicy Hunan Potato Slices

  Xiang辣 Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly, then blanched or pan-fried, and finally stir-fried together with chili peppers, garlic, green onions, and other seasonings.
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  Garden Mixed Salad

  Garden salad is a colorful cold dish made primarily from fresh lettuce, cherry tomatoes, cucumbers, and purple cabbage. The preparation is simple: wash and cut the vegetables, then drizzle with a specially prepared dressing and mix well. This dish preserves the original flavors of the vegetables and offers a refreshing taste.
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Old Beijing Mahjong Cold Noodles

  Old Beijing Mahjong Cold Noodles is a dish made with noodles, cucumber, carrot and other vegetables, mixed with dressing. The noodles are cooked, then cooled and mixed with seasonings and ingredients, offering a refreshing taste suitable for summer.
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  Braised Pork Head Meat in Old Soup Sauce

  Old broth braised pork head meat is made primarily from pork head, which is blanched and then slowly stewed in an old broth with various sauces to achieve tender and flavorful meat.
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  Premium Selection Braised Dish

  Premium Selection Braised Dish is a traditional Chinese dish made with selected meats and various spices, simmered for a long time. Main ingredients include pork and beef, with a delicious taste and rich fragrance.
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  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
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  Flavorful Yogurt

  Flavorful yogurt is a dairy product made primarily from fresh milk and active lactic acid bacteria through a fermentation process. Milk is heated and mixed with lactic acid bacteria, then placed at an appropriate temperature to ferment until it solidifies into yogurt. Finally, according to personal taste, fruits, jams, or other flavorings can be added.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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