Close

Lou San Xiao · Old Beijing Chun Bing Kao Ya Jia Chang Cai (Fuli Ya Yi Cheng Store)

北京菜 · ⭐ 4.4

Unit 102, 1st Floor, Building 20, No. 3 Courtyard, Huangchang Nanli, Daludian North Road

Dishes

• 

  Three-Flavor Sauce Pork Elbow

  Three-Salt Sauce Pig Trotter is a dish made with pork trotters, blanched and then stewed with various seasonings. Using minimal salt, oil, and sugar, it highlights the natural flavor of the ingredients, resulting in a soft, tender texture that's rich but not greasy.
• 

  Peking Roast Duck

  Beijing-style roast duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
• 

  Lou's Crispy Boneless Cutlassfish

  Louxu's crispy boneless hairtail fish is marinated, coated in flour, and deep-fried until crispy, then stewed with scallions, ginger, garlic, and other seasonings to make the flesh flavorful and bones tender. Cooking carefully controls heat to keep the fish tender and the bones soft.
• 

  Fuyang Fragrant Boiling Fish

  Fuyou Piaoxiang Fei Teng Fish features fresh grass carp, paired with mung bean sprouts, wood ear mushrooms, garlic slices, ginger slices, dried chilies, and Sichuan peppercorns. The fish is sliced, marinated with rice wine and salt, then stir-fried with the vegetables in hot oil, simmered in broth, and finished with a drizzle of hot oil to enhance aroma.
• 

  Lentil and Shredded Pork Stir-fry

  Green bean stir-fried with pork strips is a home-style dish made primarily from green beans and pork. The preparation typically involves blanching the green beans, then stir-frying them together with sautéed pork strips and adding appropriate seasonings until the ingredients are fully cooked.
• 

  Spring Pancake

  Spring pancakes are thin, paper-like dough sheets made primarily from flour. The dough is rolled into thin layers and cooked on a flat pan. They are commonly served by wrapping various vegetables and meats, offering a soft texture and unique flavor.
• 

  Cornmeal Porridge

  Cornmeal porridge is a dish made primarily from cornmeal, mixed with water to form a uniform paste and then cooked into a porridge. To prepare it, gradually add cornmeal to boiling water while stirring continuously to prevent lumps, and cook until it reaches a thick consistency. A small amount of salt can be added for flavor, or vegetables or meat can be included according to personal preference.
• 

  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
• 

  Tendon Cake

  Noodles are a thin, delicate wheat-based food, made primarily from flour and carefully kneaded and pan-fried. The preparation process includes mixing the dough, letting it rest, rolling it out, and then cooking it on a griddle. The finished product is transparent and elastic, perfect for wrapping around various dishes.
• 

  Spiced Meat Platter

  A cold appetizer made by selecting various meats such as ham, bacon, and sausages, marinating them in a specially prepared sauce, slicing, and arranging them artistically. The meats are tender and well-seasoned, offering both visual appeal and delicious flavor.
• 

  Sour Cabbage Stir-Fried Glass Noodles

  Suancai stir-fried vermicelli is a home-style dish made primarily from sour cabbage and vermicelli. The preparation is simple: first cook the vermicelli until tender and set aside; then chop the sour cabbage and stir-fry it until fragrant, finally add the vermicelli and stir well to combine.

Reviews

• Blair_13
  Restaurants tucked into residential buildings usually have a solid reputation and the food is reliably good. Family-style cooking, portions are huge and there's tons of variety. I was craving meatball soup and they had three winter-limited options — pick whatever you're in the mood for, perfect. The fried mantou slices were unreal. Came out with just a little steam, and once they cooled a bit the egg outside turned into this crispy shell while the bread inside stayed soft. Nailed the timing.