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Panmen Bai Nian Lu Zhu (Shi Li He Store)

小吃快餐 · ⭐ 4.0

Room 106, Floor 1, Building 304, Hongshan Jiayuan, Beijing

Dishes

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  Single-Portion Cold Dish

  A single-serving cold dish typically consists of fresh vegetables, soy products, or cooked meats like cucumber, carrot, tofu skin, or chicken breast, blanched or mixed directly with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Mixed Salad Platter

  A mixed salad platter made by combining shredded or sliced fresh vegetables such as cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed, seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Braised Flatbread with Meat

  Baozi with meat is a Chinese snack, primarily made with baozi and pork that has been stewed to a perfect balance of fat and lean. The baozi is baked until golden and crispy, then filled with seasoned, tender, and juicy stewed pork. The succulent meat complements the crunchy texture of the baozi beautifully.
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  Secret-Recipe Beef Noodles

  Spicy beef noodles made with beef shank, slow-cooked with spices and seasonings. Hand-pulled or machine-made noodles are added to the beef broth, then topped with tender beef chunks and garnishes like green onions, ginger slices, and cilantro.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.

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