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Men Guo Hutong Bian Nian Lu Zhu (Chang Chun Yuan Store)

小吃快餐 · ⭐ 3.9

No. 8 Yiheyuan Road, Haidian Subdistrict (north of Haidian Bridge)

Dishes

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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Stir-fried Liver

  Stir-fried liver is a traditional snack made primarily from pig liver, intestines, and starch thickening. The pig liver is sliced, the intestines are cut into segments, and both are quickly stir-fried with various spices and seasonings. Finally, starch is used to thicken the sauce, resulting in a rich, flavorful dish with a satisfying texture.
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  Old Beijing Fried Crispy Sticks

  Old Beijing crispy fried rolls are a traditional Beijing snack made from mung bean flour and tofu skin. Mix the flour into a paste, pour into hot oil, add cut tofu skin strips, fry until golden and crispy, then drain. Control the heat to achieve a crisp exterior and soft interior.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Lamb Skewers

  Beijing-style lamb skewers are made by cutting fresh, tender lamb into cubes and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal fire, occasionally brushed with a special sauce, until the meat is crispy on the outside and tender inside, filling the air with irresistible aroma.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Tofu Juice with Fried Dough Rings

  Bean juice and fried dough rings are traditional Beijing snacks. Bean juice is made by fermenting mung beans into a pale yellow liquid, while fried dough rings are deep-fried crispy pastries made from flour, oil, and water. Serve hot bean juice with broken rings dipped in it.

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