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Xiao Fang Niu Cooking House (Chang'an Wanda Store)

冀菜 · ⭐ 4.6

5th Floor, Wanda Plaza, Zhongshan East Road

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Whole Wheat Flatbread

  A wholesome flatbread made from whole wheat flour, hand-rolled and pan-fried for a crispy exterior and soft interior, rich in fiber and nutrition.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Chengde Mountain Pasture Beef Stew

  A hearty stew made with local beef and vegetables, slowly cooked to tender perfection in a rich broth.
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  Xinjiang Willow Branch Lamb Skewers

  Xinjiang red willow branch lamb skewers are made by marinating fresh lamb cubes in cumin, chili powder, and salt, then grilling on red willow branches that impart a unique aroma, enhancing the lamb's flavor.
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  Fruit Platter

  A fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
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  Hebei Bone渣 Meatballs

  A traditional dish from Hebei, made by mixing pork and bone渣 (bone residue), shaping into balls, then frying or stewing for a crispy exterior and tender interior.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Tomato Dumpling Soup

  Tomato noodle soup is made with tomatoes and flour. Flour is mixed with water to form a dough, then shaped into small dumplings and cooked with diced tomatoes. First, tomatoes are sautéed until soft, then boiled in water, followed by adding the dough balls and cooking until done. Seasoning completes the dish.
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  Stone Pot Grilled Fish from Baiyangdian

  Baiyangdian stone pot gali fish features the local gali fish from Baiyangdian, paired with tofu, potatoes, and vermicelli, slow-cooked in a stone pot. The fish is tender, the broth rich, and ingredients blend perfectly through gentle simmering.
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  Lotus Root Cake with Shrimp

  Made from fresh lotus root and shrimp meat, this dish features a savory, crispy cake with a delicate balance of sweetness and umami.
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  Preserved Egg Chili Spicy Eggplant

  Eggplant is steamed, mashed, then mixed with preserved egg and chili, seasoned and blended evenly through pounding.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Bone Soup Braised Cabbage and Tofu

  A comforting dish made by simmering cabbage and tofu in a rich bone broth, resulting in a savory and nourishing meal.

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