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Old Beijing Hundred-Year Braised Pork (Tian Tan Store)

小吃快餐 · ⭐ 3.9

No. 99 Fahua Temple Street, Tiyuguan Road Subdistrict

Dishes

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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Yongfeng Ergou Tou

  Yongfeng Ergou Tou is a dish primarily made with pork, typically using pork belly cut into pieces, blanched, then stewed with scallions, ginger, garlic, and other seasonings until the meat is tender and flavorful. Ergou Tou liquor is used as a seasoning to enhance aroma.
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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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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Bull's Mountain White Ox

  Niu Lanshan White Beef is a dish primarily made with beef, typically using brisket or shank. After blanching, it's stewed with scallions, ginger, garlic, star anise, and cinnamon until tender. Some recipes add soy sauce, cooking wine, and rock sugar for rich flavor.
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  Sardine

  Sardine is a dish primarily made with fresh sardines, typically cleaned and gutted, then marinated briefly with salt and lemon juice before being pan-fried or grilled to achieve a crispy skin and tender flesh.
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  Secret-Recipe Lamb Skewers

  Special recipe lamb skewers are made by cutting fresh lamb into pieces and marinating them with a secret spice blend. The meat pieces are then threaded onto bamboo skewers and slowly grilled over charcoal until the outside is crispy and the inside remains tender and flavorful. For best results, enjoy with additional spices.
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  Premium Pork Intestine Stew

  Premium pork intestine stew features cleaned and blanched intestines slowly braised with spices and seasonings, resulting in a richly colored, tender, and flavorful dish.
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  Old Beijing Noodle with Sauce

  Old Beijing Noodles with Sauce is a traditional Beijing-style noodle dish, primarily made with noodles, pork, yellow chives, and wood ear mushrooms. The method involves stewing pork to make broth, adding ingredients such as yellow chives and wood ear mushrooms, thickening the sauce with cornstarch, and finally pouring the sauce over cooked noodles.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Squid Tentacle Skewers

  Squid tentacle skewers, made from fresh squid tentacles that are carefully prepared and marinated in a special seasoning to infuse flavor. The pieces are then threaded onto bamboo skewers and grilled until golden and slightly charred, resulting in a tender texture and rich aroma.
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  Fresh Lamb Tendons

  Fresh lamb tendons is a dish primarily made with fresh lamb tendons. To prepare it, first wash the lamb tendons and marinate them with a specially prepared seasoning to infuse flavor. Then, quickly stir-fry in hot oil until the surface turns slightly golden, locking in the meaty aroma. Finally, add an appropriate amount of clear broth and simmer slowly until the tendons become tender and the sauce becomes rich and flavorful.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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