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Xiao Fang Niu Chao Cuisine (Tongzhou Wanda Store)

北京菜 · ⭐ 4.5

4th Floor, Wanda Plaza, Xinhua West Street

Dishes

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  Dongpo Pork (Whole)

  Dongpo pork is a traditional Chinese dish made with fatty pork belly. The skin-on pork is blanched, then slow-cooked in a clay pot with yellow wine, soy sauce, rock sugar, and aromatics like scallions and ginger until tender and glossy.
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  Half Peking Duck

  Half a Peking duck made from premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with lotus buns, sweet bean sauce, scallions, and cucumber strips.
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  Whole Peking Roast Duck

  Whole Peking duck made from premium Beijing ducks, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Xinjiang Poplar Branch Lamb Skewers

  Xinjiang poplar branch lamb skewers are made by marinating fresh lamb cubes in cumin, chili powder, and salt, then grilling over charcoal on poplar branches. The branches release a unique aroma during cooking, enhancing the lamb's flavor.
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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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  Braised Huaiyang Meatballs

  Clear-braised Huaiyang lion's head meatballs (per serving) are made from minced pork mixed with scallions, ginger, egg white, and seasonings, shaped into large meatballs, then slowly simmered in clear broth until tender. The meat is delicate, the soup clear, and the flavor exquisite.
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  Hunan-style Stir-fried Beef with Green Peppers

  Hunan-style stir-fried beef with peppers is made from fresh yellow beef, quickly stir-fried with green and red peppers, onions, and other vegetables. The beef slices are marinated and then stir-fried with the vegetables to keep the meat tender and the veggies crisp.
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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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  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 (Small)

  Xianren Chicken (small portion) is a dish made with chicken and seasoned with scallions, ginger, and garlic. The chicken is marinated, then boiled or steamed and topped with a special sauce, resulting in a tender and delicious flavor.

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