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Li Ji Bai Shui Yang Tou (Ma Ju Qiao Store)

北京菜 · ⭐ 4.6

Room 113, 1st Floor, Building 100, Xin Hainan Li

Dishes

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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Shredded Lamb Head

  Shousi Yangtou is a dish primarily made with羊头 (sheep's head). After cleaning and blanching, it is simmered with spices and seasonings until tender, then manually torn into strips. It is typically seasoned with scallions, ginger, garlic, star anise, and cassia bark to create a rich flavor.
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  Li Ji Whole Lamb Soup

  Li Ji's whole lamb soup uses mutton as the main ingredient, combined with lamb bones and offal, slowly stewed for a long time. First blanch the mutton to remove odor, then simmer with lamb bones, ginger slices, and scallions until the broth turns milky white and the meat becomes tender.
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  Li Ji Lamb Offal Soup

  Li Ji's lamb offal soup features lamb offal like tripe, intestines, and lungs, simmered with lamb bones or leg meat for the broth. Seasoned with scallions, ginger, and cooking wine, it yields a clear or slightly milky broth with tender, flavorful ingredients.
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  Sautéed Lamb with Water

  Water-blanching lamb is a dish made with fresh lamb slices quickly blanched in boiling water to keep the meat tender, then seasoned with葱姜蒜 for a refreshing taste.
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  Stewed Lamb Shank Bones

  Stewed lamb shank bones is a dish primarily made with lamb shank bones, typically seasoned with ginger, scallions, and cooking wine. Slow simmering allows the collagen from the bones to dissolve into the broth, resulting in tender meat and rich, flavorful soup.
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  Fried Corn Cake

  Fried mantou is a traditional snack made primarily from mantou, which is sliced and deep-fried until golden and crispy. Mantou is usually made from cornmeal or mixed flour, and after frying, it becomes香脆 (fragrant and crispy), leaving a lasting回味 (aftertaste).
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  Boiled Sheep Head

  White Water Lamb Head is a traditional dish primarily made with lamb as the main ingredient. The preparation method mainly involves carefully processing the lamb head, boiling it in hot water until cooked, and then serving it with specially prepared seasonings.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
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  Spicy Stir-Fried Lamb Liver

  Spicy stir-fried lamb liver is a dish featuring lamb liver as the main ingredient, seasoned with chili, scallions, ginger, and garlic. After blanching to remove odor, the liver slices are quickly stir-fried with chili, scallions, ginger, and garlic, then seasoned and tossed evenly. The finished dish has a bright red color and a tender texture.
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  Stir-Fried Chicken with Sauce

  Korean-style chicken stir-fry is a dish made primarily from chicken breast, stir-fried with a savory sauce. Chicken breast is cut into cubes, combined with an appropriate amount of sauce and vegetables, then quickly stir-fried over high heat to allow the chicken cubes to fully absorb the rich sauce flavor, resulting in a bright red color and tender texture.

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