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Beijing Tongjusheng

小吃快餐 · ⭐ 3.6

Unit 108, 1st Floor, Building 5, Lücheng Baili Apartment, Baili Road

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Imperial Jade Dew Soup

  Palace Jade Dew Soup is a dessert made primarily with bird's nest, sweetened with rock sugar and enhanced with goji berries. After soaking, the bird's nest is gently stewed with rock sugar to create a clear, smooth broth. Goji berries add color and nutrition, while careful heat control preserves the delicate texture of the bird's nest.
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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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  Old Beijing Stewed Dishes

  Old Beijing Lu Zhu is a traditional Beijing snack primarily made from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning and blanching the pig intestines and lungs, then simmering them together with tofu skin and pig trotter tendons in a secret-spice broth over low heat until fully flavored. When serving, the cooked ingredients are sliced and paired with grilled flatbread or pancakes, drizzled with the rich broth for a complex and satisfying taste.
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  Old Beijing Apricot Seed Tofu

  Old Beijing apricot tofu is a traditional Beijing dessert made from apricots and water, processed by soaking, grinding, filtering, and boiling, then cooled to form a tofu-like texture. A touch of sugar or osmanthus is often added for flavor, offering a smooth, delicate taste—resembling tofu but not made from beans.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack made from beef or lamb stomach, sliced and briefly blanched in boiling water, then dipped in a sauce of sesame paste, garlic, cilantro, and chili oil.
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  Beijing Sesame Paste Flatbread

  Old Beijing sesame paste flatbread is a type of flatbread made primarily from flour, seasoned with sesame paste, scallions, salt, and other seasonings. The dough is fermented, rolled into a circle, brushed with sesame paste, sprinkled with scallions and sesame seeds, rolled up, flattened, and baked in an oven until the surface turns golden and crispy.
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  Beijing Sesame Sauce Noodles

  Beijing-style sesame sauce noodles are a cold noodle dish made with noodles, sesame paste, cucumber ribbons, carrot ribbons, and bean sprouts. Cooked noodles are rinsed in cold water, mixed with seasoned sesame paste, and dressed with garlic paste, soy sauce, vinegar, and sugar. Top with sliced vegetables and mix well before serving.
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  Spicy and Sour Noodles

  Sour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.

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