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Old Beijing Hundred-Year Braised Pork Soup

小吃快餐 · ⭐ 4.0

No. 25, Fuxingmen Wai Street Residential Community, Yuetan Subdistrict, Fuxingmen Wai Street

Dishes

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  Braised Pork and Stuffed Tofu with Noodles

  Braised pork and stuffed tofu with noodles is a traditional Beijing snack made with pork intestines, noodles, and various seasonings. Main ingredients include pork intestines, noodles, soy sauce, vinegar, and chili oil, offering a rich and flavorful taste.
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  Braised Intestines

  Offal stew is a traditional dish primarily made with pig intestines. After careful cleaning, the intestines are simmered with various spices and seasonings until fully infused with flavor. The finished offal stew features plump intestinal walls, a tender texture, and rich, aromatic broth with complex flavors.
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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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  Secret-Recipe Beef Noodles

  Spicy beef noodles made with beef shank, slow-cooked with spices and seasonings. Hand-pulled or machine-made noodles are added to the beef broth, then topped with tender beef chunks and garnishes like green onions, ginger slices, and cilantro.
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  Premium Braised Pork

  Premium braised dishes are primarily made from pig intestines, pig lungs, dried tofu, and fire cake. After blanching, these ingredients are simmered slowly in a seasoned broth with various spices, allowing them to fully absorb the rich flavors of the braising liquid.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Soybean Juice

  Bean juice is a traditional Beijing snack made by soaking mung beans, grinding them into a paste, and fermenting the mixture. The process involves soaking the mung beans, grinding them into a slurry, filtering the liquid, and allowing it to ferment naturally to develop a mild sour taste, then boiling it before drinking. It is typically served with fried crullers (焦圈) and pickled vegetables.
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  Pea Jelly

  Pea yellow is a traditional dessert made primarily from fresh peas. The peas are boiled until soft, then mashed into a smooth paste, mixed evenly with sugar and other seasonings, and finally poured into molds to cool and solidify. The finished product has a bright yellow color, a delicate texture, and a refreshing sweetness without being cloying.
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  Gate Nail Meat Buns

  Men Ding meat buns are made primarily with beef, seasoned with scallions, ginger, and other spices to form a filling. The mixture is then wrapped in dough and shaped into small pies resembling door nails. Finally, they are pan-fried until both sides turn golden brown.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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