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Tai Xiai Kao Ya · Yu Tou Pao Bing (Shuangqiao Wanda Store)

北京菜 · ⭐ 4.4

4th Floor, Shuangqiao Wanda Plaza, No. 3 Shuangqiao Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Japanese-style Quinoa Salad

  A Japanese-style quinoa salad featuring quinoa as the main ingredient, combined with fresh vegetables like lettuce, cucumber, cherry tomatoes, and avocado. Drizzled with a touch of olive oil, lemon juice, and sea salt, then mixed and ready to enjoy.
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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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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Steamed Shrimp Balls with Garlic and Vermicelli

  Steamed shrimp balls with garlic and vermicelli: fresh shrimp minced into balls, paired with soaked vermicelli and garlic, steamed to perfection. The shrimp balls are tender and chewy, while the vermicelli absorbs the garlic and shrimp flavors for a rich taste.
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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.
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  Tender香椿苗 with Tofu Strips

  Fragrant stinky tofu sprout mixed with tofu threads is a refreshing cold dish, primarily made from fresh stinky tofu sprouts and tender tofu threads. The preparation is simple: wash the stinky tofu sprouts, blanch the tofu threads, then mix them together and add appropriate seasonings.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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