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Ma Bierer Xiao Guan · Jingwei Cai (Fangzhuang Store)

北京菜 · ⭐ 3.9

No. 28-3, Southwest of Fangzhuang Market, Fengtai District

Dishes

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  Braised Eggplant with Button Mushrooms

  Stir-fried eggplant with enoki mushrooms is a Chinese dish using eggplant and enoki mushrooms as main ingredients. Eggplant is cut into pieces, pan-fried or blanched, then stir-fried with sliced mushrooms and seasonings until tender and flavorful.
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  Braised Yellow Croaker

  Braised yellow croaker is a dish made with fresh yellow croaker, ginger, scallions, garlic, and broth, slowly simmered over low heat. Seasonings like soy sauce and cooking wine are added to enhance flavor while keeping the fish tender and juicy.
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  Braised Pork Belly

  Hong Shao Rou is a Chinese dish primarily made with pork, usually belly or leg meat. After blanching and cutting into pieces, it's stir-fried with葱,姜,蒜, soy sauce, cooking wine, and sugar, then simmered over high heat until tender and the sauce thickens.
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  Crispy Pork Rolls

  Fried pork rolls is a traditional Chinese dish primarily made with pork. First, the pork is minced and mixed with seasonings, then marinated. Next, the minced meat is spread onto tofu paper, rolled into a cylinder, and sealed with egg liquid. Finally, the meat rolls are deep-fried in hot oil until golden and crispy.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
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  Offal Soup (Pot)

  Mutton offal soup is made with ingredients like tripe, intestines, and lungs, seasoned with scallions, ginger, and garlic, then slowly simmered to create a rich, creamy broth.
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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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  Mutton Noodle Soup

  Lamb boiled noodle is a dish where lamb is sliced or cubed and cooked together with noodles in boiling water. The main ingredients include lamb and noodles made from flour, along with seasonings such as green onions and ginger. First, the lamb is blanched to remove any odor, then it is cooked together with the noodles, and finally seasoned with an appropriate amount of salt and spices.
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  Mutton Soup Noodles

  Mutton soup noodles are made with mutton as the main ingredient, simmered with sheep bones or offal to create a rich broth, then served with rice noodles or vermicelli. The broth is flavored with ginger slices and scallions, and the mutton is tenderly cooked until soft, allowing the noodles to absorb the savory broth.
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  Beijing Prince's Lamb

  Old Beijing Prince Lamb is a dish featuring lamb as the main ingredient. Cubes of leg or shoulder meat are marinated with scallions, ginger, and cooking wine, then stewed or braised. Soy sauce, star anise, and cinnamon are added during cooking to make the meat tender and flavorful.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Golden Soup Beef Rice

  Beef rib rice in golden broth features tender beef slices simmered in a yellow soup made from tomatoes, carrots, and onions. Served over steamed rice, often with bean sprouts or greens.

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