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Men Guo Bai Nian Lu Zhu (Nan Li Shi Lu Dian)

小吃快餐 · ⭐ 3.9

No. 7A, Fuxingmen Wai Street Courtyard

Dishes

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  Small Fruit Drink

  A small fruit drink is made primarily from fresh fruits, typically blended with ice, water, or syrup after cutting or juicing the fruits. Some versions include honey, lemon juice, or other flavorings. Common fruits include watermelon, mango, strawberry, and orange, with seasonal and taste preferences guiding combinations.
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  Signature Braised Pork

  Signature stewed dish made with pig intestines, lungs, tofu pockets, and baked bread, slowly simmered in a special sauce to fully absorb the flavors.
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  Stir-Fried Red Berries

  Stir-fried hawthorn is a traditional dish primarily made with hawthorn berries. The preparation involves washing and pitting the hawthorns, then simmering them with rock sugar and water until the fruit becomes soft and the liquid thickens into a syrup. Finally, the mixture is stir-fried to evenly coat the hawthorns with the sugary glaze.
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  Premium Braised Pork with Fried Buns

  Premium braised pork intestine and lung with tofu skin and fire cake, slowly simmered. Fire cake is a baked dough product, first roasted then stewed with offal to absorb flavors.
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  Vegetable Fried Dough Balls

  Vegetable fried dough balls is a home-style dish made with flour-based dough balls and vegetables like cabbage, carrot, and green pepper, stir-fried in hot oil. The dough balls are partially boiled and then cooked with sliced vegetables and seasoned to taste.
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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 Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Eggplant Cubes Noodles

  Eggplant Cubes Noodles is a noodle dish primarily made with eggplant cubes and noodles. The preparation involves cutting eggplant into small cubes, stir-frying them with seasonings, and then mixing them with cooked noodles so the noodles fully absorb the flavor of the eggplant and sauce.
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  Soybean Juice with Fried Dough Rings

  Bean juice and fried dough rings are traditional Beijing snacks, consisting of bean juice and crispy fried dough rings. Bean juice is made by fermenting mung beans, appearing pale yellow with a slightly sour taste; the fried dough rings are made from flour, oil, and water, deep-fried into a ring shape, with a crispy outer layer and soft interior.

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