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Legendary Earth Oven · Pottery Stove (Kangqiao Branch)

农家菜 · ⭐ 4.2

No. 1580 Kangqiao Road

Dishes

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  Free-range Chicken

  Free-range local chicken, slaughtered and prepared by stewing, boiling, or braising. Main ingredient is chicken, seasoned with ginger and scallions, optionally with dried mushrooms and goji berries to preserve the original flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.

Reviews

• chubby_ivy
  Super easy to spot — big sign right on Xiaoyun Road, you can see it from far away. It's mainly a Shandong seafood place, and honestly the only reason it stays busy is word of mouth, which makes sense since Beijing isn't really a coastal city lol. Heads up though, the front steps are kinda tall and painted black, so first-timers will probably wander around forever trying to find the entrance like I did. Important: come up the north side of those big black iron stairs and turn in — that's the actual door. If you're not paying attention you'll just walk right past it. The decor is a bit of a miss in my opinion — right when you walk in there's just a big wall staring at you, so it feels kinda closed off and not super open. You have to kind of sneak in from the sides, idk, it just feels a little awkward every time. But overall it's clean and no-frills, not trying to be some Instagram hotspot, just a comfy neighborhood spot for home-style food where you can actually relax. They specialize in legit Shandong seafood, and even the private rooms are named after Shandong cities — Jinan, Qingdao, Yantai, Weihai, Zaozhuang. My favorite is Zaozhuang — open-air style so it doesn't feel stuffy but still feels private. Total Shandong vibes, great for friend dinners or family meals, nice and quiet. Pretty much every dish is a hit, very clearly Shandong style, almost all solid, honest Shandong flavors. Lots of variety too so I always end up ordering different stuff each time. They cover everything from eastern Shandong to western Shandong, and honestly the flavors differ more than you'd think. The stir-fried shrimp with napa cabbage is an absolute classic — only Shandong people do it this way. The shrimp were super fresh and big, really snappy and tender, and the shrimp oil that came out was insanely fragrant. Then they toss in the napa cabbage and let it soak up all that flavor. The cabbage gets super soft and just drinks in all the goodness — savory, sweet, not greasy at all. Honestly the cabbage might be more popular than the meat, legit the ultimate rice killer. The garlic…