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Lao Beijing Bao Tuo (Seven Star Garden Branch)

小吃快餐 · ⭐ 4.2

Ground-Floor Commercial Space, Building 12, Qixingyuan Residential Community, Qixingyuan Street (beside the North Gate of Qixingyuan South Zone)

Dishes

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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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  Sautéed Lamb with Water

  Water-blanching lamb is a dish made with fresh lamb slices quickly blanched in boiling water to keep the meat tender, then seasoned with葱姜蒜 for a refreshing taste.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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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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  Stir-Fried Napa Cabbage with Vermicelli

  A stir-fried dish combining bok choy and vermicelli, where chopped bok choy and softened vermicelli are quickly cooked together with seasonings for a rich, harmonious flavor.
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  Sautéed Tripe Combo

  Bao Du Shuang Pin is a dish featuring beef and lamb tripe, quickly blanched or stir-fried to retain crisp tenderness. Served with scallions, ginger, garlic, and seasoned sauce, then swiftly tossed.
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  Baiye Sandan

  Baiye Sandan is a traditional Chinese dish made mainly from pig blood, tofu skin, and various vegetables. Pig blood is mixed with tofu skin, seasoned, and then steamed. It has a fresh and tender texture with a light flavor.
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  Spicy Oil Lamb Offal

  Spicy oil lamb offal is a Sichuan dish made with lamb offal such as lamb stomach, heart, and liver, combined with chili oil and Sichuan peppercorns. It has a rich flavor and is spicy and appetizing.
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  Tripe

  肚仁儿 is a dish primarily made with pig's stomach. Typically, the pig's stomach is cleaned thoroughly, then sliced or cut into strips, marinated with cooking wine and ginger slices to remove fishy odor, and then stir-fried together with辅料 such as scallions, ginger, and garlic. It has a crisp and tender texture and is simple to prepare.
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  Tripe

  Offal dish made from pig stomach and intestines, cleaned, blanched, sliced or diced, then stir-fried or stewed with葱姜蒜 and chili.
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  Mending Meat Pie

  Men Ding meat pies are made primarily with beef, seasoned with scallions, ginger, and other spices. The filling is prepared by mixing and seasoning the ingredients, then wrapped in dough and pan-fried. The crust turns golden and crispy, while the filling remains tender and juicy.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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