People's Commune Big Pot Vegetables
Northeastern Chinese cuisine · ⭐ 3.5
Xiaoyangfang West Intersection, Dayangfang Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Xiaoyangfang West Intersection, Dayangfang Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Homestyle Cold Dish, Stir-Fried Organic Cauliflower, Spicy Potatoes in Dry Pot.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Northeastern Chinese cuisine
- Rating: 3.5
- Address: Xiaoyangfang West Intersection, Dayangfang Road
- Popular dishes: Homestyle Cold Dish, Stir-Fried Organic Cauliflower, Spicy Potatoes in Dry Pot, Stewed Spare Ribs with Knife Fish, Maoxuewang
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Dishes
Homestyle Cold DishHome-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
Stir-Fried Organic CauliflowerStir-fried organic cauliflower is a home-style dish made with organic cauliflower. Cut cauliflower into small florets, blanch, then stir-fry with garlic slices and ginger threads, finally add seasonings and stir well.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Stewed Spare Ribs with Knife FishStewed spare ribs with knife fish is a dish featuring pork ribs and knife fish. Ribs are blanched to remove odor, then cooked together with fish in a pot with water, ginger slices, scallions, and seasonings until tender and flavorful. The broth is rich, fish meat delicate, and ribs fragrant and soft.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Braised Pork TrotterBraised pork knuckles is a dish featuring pork knuckles as the main ingredient, simmered with ginger slices and green onions in water and seasonings until tender and flavorful. The finished dish has a glossy red color and a soft, chewy texture.
Egg Yolk Baked PumpkinThe pumpkin is cut into pieces, steamed until tender, then mixed with egg yolks and stirred evenly. It is then pan-fried in oil until the surface turns golden brown, allowing the aroma of the egg yolk to penetrate the pumpkin, creating a crispy outer layer with a soft and fluffy interior.
Stir-fried Intestines with Soy SauceA Chinese dish featuring pork intestines stir-fried with soy sauce, cleaned and blanched to remove odor, then sautéed with葱姜蒜. The dish has a glossy red color, tender yet chewy intestines, and rich flavor.
Sweet and Sour PorkGuobaorou 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.