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Lao Beijing Chai Shi · Jinxuan (Anzhen Huan Yu Hui Dian)

小吃面食 · ⭐ 3.9

Inside B1 Food Street, Zhonghai Huanyuhui Shopping Center, Beituocheng Road, at the northwest corner of Beituocheng Road and Anding Road, Yayuncun Subdistrict (Exit B, Anzhenmen Metro Station)

Dishes

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  Small Bowl Meat

  Xiao Wan Rou is a traditional dish primarily made with pork belly, carefully prepared through a meticulous cooking process. The pork belly is sliced thinly and marinated with various spices and seasonings before being steamed until fully cooked. The meat is tender and juicy, paired with a specially crafted sauce that brings out a rich, aromatic pork flavor.
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  Spicy Pepper and Century Egg

  Spicy pepper and century egg salad made by mixing diced century eggs with sliced chili peppers and seasoning. Simple to prepare, refreshing in taste.
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  Chai-style Braised Beef

  Chai-style braised beef uses beef shank as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves. The finished product has a bright red color and firm, chewy texture.
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  Chai's Beef Noodles

  Chai's beef noodle soup features beef shank, noodles, green onions, ginger slices, and star anise, slowly stewed until tender. The rich broth and chewy noodles are complemented by a touch of greens.
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  Chai-style Braised Beef

  Chai's braised beef is a dish made from high-quality beef, carefully marinated and slowly stewed with a unique sauce. The preparation method includes pre-treating the beef and simmering it for a long time over low heat with a secret sauce until the beef is fully flavored and tender.
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  Chai's Braised Beef 2 Liang

  Chai's Braised Beef 2 Liang is a Chinese dish made with high-quality beef and special sauce, slowly stewed to make the meat tender and flavorful with rich sauce aroma.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Blanched Cabbage

  Blanching cabbage is a dish using cabbage as the main ingredient. Wash and cut cabbage into suitable pieces, then briefly boil in hot water until soft, drain and dry. Add a little salt or oil if needed to enhance color and taste.
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  Century Egg and Green Chili

  A Chinese cold dish made with century egg and green chili, seasoned with soy sauce and sesame oil for a refreshing taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Old Soup Vegetarian Noodles

  Old broth vegetarian noodles with fine noodles in rich broth, topped with scallions and cilantro. Main ingredients: egg, greens, and noodles. Broth made by simmering pork bones, chicken frames, or beef bones for hours.
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  Cucumber in蓑衣 Style

  Cucumber in蓑衣 style is a dish primarily made with cucumber, named for its unique cutting technique that creates a texture resembling a straw raincoat. To prepare it, the cucumber is first washed and then sliced using a specific knife skill to form a蓑衣 pattern, followed by marinating with seasonings such as garlic, vinegar, soy sauce, and sugar to enhance flavor.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.

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