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Wanshunju · Beijing Cuisine (Urban Hua Mao Branch)

北京菜 · ⭐ 4.8

No. 23A Fuxing Road, Urban-Rural Shopping Center, 6th Floor (Near Exit A, Gongzhufen Metro Station)

Dishes

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  Stewed Tofu with Sea Shrimp and Sea Urchin

  This dish features sea shrimp and sea urchin simmered with soft tofu. Shrimp are deveined and cleaned, while sea urchin is prepared by removing its organs. Both are cooked gently in broth or water to infuse the tofu with rich seafood flavor.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Seasonal Fruit and Fresh Vegetable Salad

  A fresh salad made with seasonal fruits and vegetables such as apples, pears, cucumbers, carrots, and lettuce, washed, cut, and mixed with dressing—no cooking required.
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  Wangshun's Original Big Fish Head

  Wangshun's Original Big Fish Head is a dish made with a large fish head, cooked with various seasonings and spices. Main ingredients include fish head, ginger, garlic, and doubanjiang. The texture is tender, and the flavor is rich.
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  Wangshunge Classic Fish Head

  Wangshunge's classic fish head dish uses fresh fish head as the main ingredient, combined with tofu, cabbage, and vermicelli, slow-cooked in a rich broth. The marinated fish head is simmered in high-quality stock to create a flavorful soup and tender fish meat.
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  Wangshungge Classic Big Fish Head, 89 Yuan per Catty

  Wangshungge Classic Big Fish Head uses fresh large fish head, combined with various spices and seasonings, cooked by stewing, with a tender texture and rich flavor.
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  Creamy Fish Dumpling with Baby Bok Choy

  Clear soup with fish balls and baby bok choy features fish balls made from minced fish mixed with egg white and starch, then fried or steamed. Baby bok choy is sliced and simmered in broth with the fish balls to absorb rich flavors.
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  Freshly Grilled Handmade Flatbread

  Freshly cooked handmade flatbread made from flour, water, and a pinch of salt, rolled thin and cooked on a stove or griddle. Often includes scallions, sesame seeds, or oil paste for a crispy texture and rich aroma.
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  Cabbage Shreds with Jellyfish

  A refreshing cold dish made from shredded cabbage and jellyfish, dressed with garlic, vinegar, and sesame oil.
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  Okra and Snail Slices with Spicy Sauce

  A cold dish featuring fresh okra and snail slices, blanched okra and cooked snail slices are mixed with a dressing made of soy sauce, vinegar, sugar, garlic, and chili oil.
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  Beijing-style Scallion Stir-fried Lamb

  Old Beijing scallion stir-fried lamb is a Chinese dish primarily made with lamb and scallions. The lamb is sliced and marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with cut scallions. This method results in tender, juicy lamb and crisp, fragrant scallion segments.
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  Fermented Tofu Goose Liver Delight

  Furu Goose Liver Joy features goose liver marinated with fermented tofu, then pan-seared. The tender liver blends with the rich savory flavor of fermented tofu for a unique taste.
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  Asparagus with Shrimp

  Asparagus with shrimp is a dish featuring fresh asparagus and shrimp. Blanch asparagus, marinate shrimp in salt and cooking wine, stir-fry garlic, add shrimp until colored, then quickly stir in asparagus and season.
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  Sour Cabbage Hot Pot with Pork

  Sour cabbage stove meat is a dish made with pork belly, sour cabbage, ginger slices, garlic cloves, and other ingredients. Pork belly is first blanched to remove odor, then slowly stewed with sour cabbage in a pot or stove until tender and flavorful.

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