People's Commune Canteen (Mentougou Branch)
Northeastern Chinese cuisine · ⭐ 3.6
Unit 1, Courtyard No. 52, Liyuan Pingfang
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 1, Courtyard No. 52, Liyuan Pingfang. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast-style Pickled Side Dish, Three Fresh Ingredients Stir-Fry, Kung Pao Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Northeastern Chinese cuisine
- Rating: 3.6
- Address: Unit 1, Courtyard No. 52, Liyuan Pingfang
- Popular dishes: Northeast-style Pickled Side Dish, Three Fresh Ingredients Stir-Fry, Kung Pao Chicken, Dry-burned Large Crucian Carp, Pounded Cucumber Salad
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Dishes
Northeast-style Pickled Side DishNortheastern side dish pickles made from radish, cabbage, cucumber, and other vegetables, seasoned with salt, sugar, vinegar, and garlic, then fermented or briefly pickled for a crisp, flavorful taste that pairs perfectly with rice.
Three Fresh Ingredients Stir-FryDì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
Kung Pao ChickenKung 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.
Dry-burned Large Crucian CarpDry-burned large carp is a Chinese dish made with fresh large carp, deep-fried and stir-fried with scallions, ginger, garlic, doubanjiang, then simmered with water and seasonings until the sauce thickens. The fish is crispy on the outside and tender inside with rich flavor.
Pounded Cucumber SaladA refreshing cold dish made by smashing fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
Sautéed Pork StripsLiu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.