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Bǎinián Rùzhǔ (Yángzhāng Dōngjiē Diàn)

北京菜 · ⭐ 3.7

No. 21-6 Yangzhuang East Street

Dishes

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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Grilled Pork Belly

  Grilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
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  Grilled Lamb Tendons

  Roast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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  Grilled Steamed Bun Slices

  Grilled steamed bun slices are a simple and delicious snack made primarily from steamed buns. First, cut the buns into slices and place them on a baking tray. Bake until golden brown and crispy, resulting in a crunchy exterior and soft interior with an aromatic flavor.
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  Grilled Chicken Wings

  Roasted chicken wings are a dish made primarily from the middle section of chicken wings, marinated and then baked in an oven or grilled on a rack. The wing midsection is neither as dry as the wing tips nor as fatty as the wing drumsticks; it has relatively tender meat that cooks evenly, with a golden crispy skin on the outside and juicy, flavorful meat inside.
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  Grilled Chicken Skewers

  Grilled chicken skewers are made by marinating chunks of chicken breast or thigh in soy sauce, cooking wine, garlic, and ginger, then grilling on bamboo skewers over charcoal or in a grill.
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  Crispy Fried Dough Rings

  Jiaoquan is a traditional Chinese pastry made primarily from flour, water, and a small amount of alkali. The dough is kneaded evenly, rolled into thin sheets, cut into strips, and shaped into rings before being deep-fried in oil until golden and crispy. The finished product has a crisp exterior and a soft interior, forming a round or oval shape.
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  Premium Braised Pork

  Premium braised dishes are primarily made from pig intestines, pig lungs, dried tofu, and fire cake. After blanching, these ingredients are simmered slowly in a seasoned broth with various spices, allowing them to fully absorb the rich flavors of the braising liquid.
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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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  Soybean Juice

  Bean juice is a traditional Beijing snack made by soaking mung beans, grinding them into a paste, and fermenting the mixture. The process involves soaking the mung beans, grinding them into a slurry, filtering the liquid, and allowing it to ferment naturally to develop a mild sour taste, then boiling it before drinking. It is typically served with fried crullers (焦圈) and pickled vegetables.

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