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Zhukula Restaurant

地方菜 · ⭐ 4.2

No. 149, Gulou Xidajie, Shichahai Subdistrict, Zhongmu Langma Hotel Building B1 (near Tibet Beijing Office)

Dishes

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  Ginseng Fruit Salad

  Ginseng fruit salad features ginseng fruit as the main ingredient, mixed with fresh vegetables like lettuce, cucumber, and tomato. Sliced or cubed ginseng fruit is combined with other ingredients and dressed with salad dressing. No cooking is involved—this is a cold dish.
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  Ginseng Fruit Yogurt

  Ginseng fruit yogurt is a drink made primarily from ginseng fruit and yogurt. Peel and chop the ginseng fruit, blend with yogurt until smooth, add honey or sugar to taste, and serve chilled.
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  Traditional Barley Pancake

  Traditional barley pancake is a flatbread made primarily from barley flour, usually prepared by kneading with warm or hot water and then pan-fried or baked. It has a crispy texture and a distinct barley aroma.
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  Shredded Yak Beef

  Hand-teared yak beef is a dish made primarily from yak meat, boiled and then torn by hand into thin strips to preserve the meat's fibrous texture. It is typically seasoned or mixed with seasonings to enhance flavor.
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  Oil-Fried Tea

  A traditional beverage made by frying tea leaves with oil, resulting in a rich and aromatic flavor.
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  Yak Yogurt

  Yak yogurt is a dairy product made primarily from yak milk, naturally fermented. Fresh yak milk is placed at an ideal temperature and fermented with lactic acid bacteria until it thickens into a creamy consistency, preserving the natural flavor and nutrients of yak milk.
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  Special Yogurt

  Special yogurt made from fresh milk and fermented with lactic acid bacteria, smooth and delicate, often enhanced with fruits, honey, or nuts for flavor and nutrition.
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  Premium Roasted Tibetan Lamb Ribs

  Premium roasted Tibetan lamb ribs made from fresh lamb, marinated and grilled over charcoal. Features Tibetan lamb ribs and various spices, with careful heat control to achieve a crispy exterior and tender interior, preserving the original flavor of the lamb.
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  Zamba Cake

  Zamba cake is a traditional Tibetan dessert made from roasted barley flour, butter, sugar, and milk, steamed into a soft, sweet treat.
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  Braised Yak Tail

  Braised yak tail is a dish made with yak tail as the main ingredient, seasoned with soy sauce, sugar, and cooking wine, then stewed. Its meat is tender and flavorful with a unique taste.
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  Scallion-braised Yak Knuckle

  Scallion-braised yak knee bones is a dish featuring yak knee bones as the main ingredient, cooked with scallion segments. After blanching, the bones are simmered slowly with scallions and seasonings to release rich collagen and create a deeply flavorful dish.
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  Tibetan Lamb Skewers

  Tibetan lamb skewers are made from fresh lamb cut into small pieces, threaded onto bamboo sticks, marinated with saffron salt, cumin, and chili powder, then grilled over charcoal. The cooking process emphasizes precise heat control to achieve a crispy exterior and tender interior.
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  Fried Yak Tongue with Butter

  Suo You Gan Jian Mao Niu She is a dish featuring yak tongue as the main ingredient, sliced and dry-fried in ghee until slightly charred on the outside and fully cooked inside, preserving its original flavor.
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  Barley Scallion Pancake

  A Tibetan barley scallion pancake made from barley flour, minced scallions, and salt, shaped by kneading, rolling, and pan-frying. Crispy outside, soft inside, with a fragrant onion and barley aroma.

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