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Xue Ji Mountain Villa

特色菜 · ⭐ 4.3

No. 8 Yulan Avenue (near Mingren Museum)

Dishes

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  Beijing Scallion Oil Cake

  A traditional Chinese pastry made with flour and scallions, brushed with oil and pan-fried until golden. Crispy outside, soft inside, with a rich onion aroma.
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  Fragrant Journey

  Qianli Piaoxiang is a dish made from pork belly, marinated, blanched, and slowly stewed before being sliced and served. It includes scallions, ginger, star anise, and seasonings like soy sauce, sugar, and cooking wine, resulting in tender, flavorful meat with rich aroma.
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  Stewed Tofu in Large Pot

  A traditional Chinese dish made by stewing soft tofu with minced meat and vegetables in a large pot, resulting in a rich, savory flavor.
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  Osmanthus Taro Balls

  Guìhuā Mǎtí is a cold dish primarily made with water chestnuts (bíqí). After peeling and slicing or dicing the water chestnuts, they are briefly blanched, then mixed with osmanthus syrup or honey for flavor. Once well combined, it is chilled for a short time before serving. Some recipes add a small amount of lemon juice or white vinegar to enhance the 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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  Glutinous Rice Cake

  A traditional snack made from glutinous rice flour, steamed or fried to a soft and sweet texture, often served with brown sugar, sesame, or red bean paste.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Luhua Chicken

  Lu Hua Chicken is a dish primarily made with Lu Hua chicken, known for its tender meat. After slaughter and preparation, it's cooked by stewing, boiling, or braising, often with ginger, scallions, and cooking wine to enhance flavor.
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  Shepherd's Purse Dumplings

  Herb shrimp balls are made with shepherd's purse and pork. Wash and chop the herb, mix with minced pork, add seasonings, stir well, shape into balls, then steam or boil until cooked.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Braised Radish in Pot

  A Chinese home-style dish made by braising white radish in a pot with meat or ham, resulting in a savory and tender texture.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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