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To Jia Cang Beijing Cuisine (Xibamahe Branch)

北京菜 · ⭐ 4.6

No. 20 Building, Guangxi Men Bei Li

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Fresh Soup Clay Pot Tofu

  This dish features soft tofu simmered slowly in chicken or vegetable broth using a charcoal stove. Tofu cubes absorb the rich flavors while maintaining a delicate texture. A touch of green onions and ginger enhances the aroma.
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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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  Stir-fried Noodles with Egg-flower Sauce

  Wood ear fried sauce noodles is a Chinese dish made with noodles, stir-fried meat sauce, and scrambled eggs. Main ingredients include minced pork, yellow bean sauce, scallions, ginger, garlic, eggs, and cucumber strips. The sauce is made by cooking minced pork and bean sauce, then adding water to simmer. Eggs are scrambled as 'wood ear', and the noodles are mixed with the sauce and topped with cucumber strips.
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  Stir-Fried Eggplant with Salted Edamame

  Eggplant cubes stewed with edamame, seasoned and simmered until the eggplant absorbs the fresh flavor of the edamame, resulting in a soft and tender texture.
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  Stir-Fried Tofu with Spicy Sauce

  Stir-fried Tofu with Hemp Seeds is a traditional dish primarily made from hemp tofu. The preparation involves stir-frying the hemp tofu until slightly golden, adding minced scallions, ginger, and garlic as seasonings, continuing to stir-fry until well-seasoned, and finally sprinkling with chopped scallions for added aroma.
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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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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Braised Meatballs

  Braised meatballs is a classic Chinese dish primarily made with pork filling. The preparation involves seasoning the pork mixture, shaping it into balls, then braising them in a pot until flavorful, and finally reducing the sauce to create an attractive glossy red finish on the surface of the meatballs.
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  Mustard Stack

  Mustard salad is a cold dish primarily flavored with mustard, made from shredded cabbage, carrots, and cucumbers, tossed in a sauce of mustard, soy sauce, vinegar, sugar, and sesame oil.
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  Steamed Lazy Dragon

  Steamed Lazy Dragon is a traditional Chinese dish made with pork as the main ingredient, wrapped in lotus leaves and steamed with seasonings. It has a tender texture and a fragrant lotus leaf aroma.
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  Soybean Juice

  Bean juice is a traditional beverage made from mung beans through processes such as soaking, grinding, boiling, and fermentation. It has a gray-green color, an acidic and astringent taste, and a unique fermented aroma, making it a distinctive traditional snack of old Beijing.
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  Stir-Fried Crab-Like Dish

  Scrambled crab is made primarily from fish meat or eggs, named so because the finished dish has a bright red color and resembles a crab in shape. The basic method involves mixing the main ingredients with seasonings such as ginger paste, then stir-frying or steaming to cook.

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