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Pang Chu Tiptip Noodles (Beidajie Branch)

Home-style Chinese cuisine · ⭐ 3.9

West Side, 20 Meters from Entrance, Ground Floor, U Hotel, No. 108, Beida Street

Dishes

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  Dumpling

  Dumplings are a traditional dish primarily made with meat. The process involves mixing minced meat with an appropriate amount of starch and seasonings, then hand-rolling it into small round balls before cooking. The preparation is simple, resulting in a tender texture and rich nutritional value.
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  Potato Shreds with Vermicelli

  A classic Chinese home-style dish made with shredded potatoes and vermicelli, stir-fried together for a savory and satisfying meal.
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  Potato Slice Rolled Dumplings

  Potato slice kao lao lao is a noodle dish primarily made with potatoes. Thin potato slices are mixed with flour to form dough, rolled into thin sheets, and steamed in a cylindrical shape. It can be served with sauces or stir-fried toppings, offering a soft, chewy texture with distinct layers.
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  Earth Moss Egg Steamed Buns

  A traditional Chinese steamed bun made with earth moss, eggs, and cornmeal, offering a soft texture and rich nutrition.
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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 Tijian

  A traditional Chinese noodle dish made by stir-frying hand-formed noodles with vegetables and meat, known for its chewy texture and savory flavor.
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  Stir-Fried Tofu Skin with Aromatics

  Stir-fried bean curd sheets is a Chinese dish made with bean curd sheets as the main ingredient. Soak the sheets, cut into pieces, then stir-fry with hot oil and aromatics like ginger, garlic, and chili. Add soy sauce and salt, stir well until fragrant. Cooking technique emphasizes proper heat control for flavor absorption.
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  Braised Meat Balls, Crispy Pork, and Earth Hot Pot

  Made with pork meatballs and crispy pork belly slices, combined with potatoes, tofu skin, and cabbage, slow-cooked in a clay pot. The broth is rich and savory, with abundant meat aroma and layered texture.
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  Stone Plate Crab Roe Fresh Tofu

  Fresh soft tofu is simmered with crab roe and clear broth, served hot on a heated stone plate. The tofu is smooth and tender, the crab roe rich and savory, with a delicate, flavorful broth.
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  Stewed Beef and Potato in Stone Pot

  A hearty dish of beef and potatoes simmered in a stone pot, resulting in tender meat and flavorful, soft potatoes.
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  Stone Pot Crab Roe Tofu

  Stone pot crab roe tofu is made primarily with soft tofu, combined with fresh crab roe and crab meat, carefully prepared to perfection. The tofu is tender and smooth, while the crab roe is rich and aromatic. This dish offers a complex flavor profile and a deliciously savory broth, making it a culinary delight that balances both nutrition and taste.
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  Pan-Fried Pork with Hand-Torn Noodles

  A traditional Shanxi dish featuring pan-fried pork slices stir-fried with handmade 'tikjian' noodles, seasoned with vegetables for a savory and satisfying meal.

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