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Deng Xiang Run (Deshengmen Inner Store)

北京菜 · ⭐ 4.2

Nos. 34 and 36, Deshengmen Nei Street, Shichahai Subdistrict

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
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  Kung Pao Chicken Legs

  Kung Pao Chicken Leg Meat features diced chicken thigh marinated and stir-fried with peanuts, dried chili peppers, and aromatics like scallions, ginger, and garlic. A seasoned sauce of soy sauce, vinegar, sugar, rice wine, and starch is quickly tossed in, then topped with fried peanuts for a crispy finish.
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  Lazy Dragon Birthplace

  Lazy Dragon Birthplace is a dish made primarily from pork, eggs, starch, and seasonings. Pork is minced and mixed with eggs and starch, then steamed to form a dragon-like shape. The texture is soft and elastic.
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  Signature Boneless Pork Elbow

  Made with pork knuckles, slowly stewed after blanching and marinating until the meat is tender and separates from the bone, creating a boneless effect. The dish has a bright red color, tender meat, and rich flavor.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Stir-fried Pork Intestines

  Jiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.
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  Pork and scallion lazy dragon

  Pork and scallion lazy dragon is a noodle dish made with minced pork and scallions. Dough is rolled into sheets, filled with seasoned pork and scallion mixture, rolled up, sliced, and steamed. The outer skin is soft, and the filling is fragrant.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Pork Knuckle Roll with Old Soup Sauce

  Old broth braised pork knuckle rolls feature tender, slow-cooked pork knuckles sliced and wrapped in thin pancakes with scallions and cucumber strips for a rich flavor.

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