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People's Commune Canteen (Shunyi Branch)

Northeastern Chinese cuisine · ⭐ 4.1

150 meters south of Caifeng Plaza, east side of Zuodi Road

Dishes

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  People's Commune Big Glass Noodles

  People's Commune Big Noodles is a cold dish made primarily from mung bean starch. The starch is mixed with water, steamed until cooked, cooled, then sliced into strips. It's typically served with shredded cucumber, carrot, and bean sprouts, and seasoned with soy sauce, vinegar, garlic, chili oil, and sesame oil.
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  Stewed Fish with Fermented Soybean Paste

  Stewed fish is a dish made primarily from fish meat and seasoned with various spices. To prepare it, first clean the fish meat thoroughly, then cook it in a pot with seasonings such as scallions, ginger, and garlic until the fish is fully cooked and the broth becomes rich and flavorful.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Cheese-Flavored Torn Flatbread

  Milk-flavored shredded bread is a pastry made primarily from flour, milk, and butter. It is created by rolling out the dough, spreading a layer of oil paste, folding and rolling it multiple times, then baking.
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  Crispy Fried Mushrooms

  Dry-fried mushrooms are made primarily from fresh mushrooms. After washing and draining, they are coated with a batter or breadcrumbs and deep-fried until golden and crispy. No seasonings are added during preparation, preserving the natural flavor of the mushrooms.
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  Crispy Fried Wild Vegetable Balls

  Fried wild vegetable balls are made from wild greens, chopped and seasoned, then shaped into balls, coated with starch or flour, and deep-fried until golden and crispy. Common wild vegetables include dandelion and purslane, offering a fresh, delicate flavor.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Seafood Grand Master

  Seafood Grand is a dish that combines various types of seafood. The main ingredients include fresh shrimp, crab, shellfish, and more, carefully selected and processed to preserve their natural flavors. The cooking method typically involves simmering the seafood with spices and seasonings to highlight the freshness and texture of the seafood. The entire dish is colorful, with the tender seafood blending harmoniously with the aromatic seasonings, making it incredibly appetizing.
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  Noodle Cake Box

  A jingbing box is a dough dish wrapped in筋饼皮 and filled with ingredients like pork, cabbage, scallions, and ginger. Made by kneading dough, rolling it thin, filling, then pan-frying or steaming, it has a chewy outer layer and savory filling.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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