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Liu Peng's Bone House (Wukong Zijingyufu Store)

Northeastern Chinese cuisine · ⭐ 4.2

Zijing Yufu, Wenfu Road

Dishes

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  Spicy Chicken Gizzard

  A spicy stir-fried dish made with chicken gizzards, perfect as a bar snack.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Stir-fried Cuttlefish

  Stir-fried Cuttlefish is a home-style dish featuring fresh small cuttlefish as the main ingredient. Key components include cleaned cuttlefish, green and red bell peppers, onions, ginger slices, and minced garlic. The cuttlefish is briefly blanched to set its shape, then stir-fried over high heat with the other ingredients. Seasonings typically include light soy sauce, cooking wine, and a touch of sugar. The dish has a tender-crisp texture and vibrant color, making it a quick, simple, and flavorful preparation.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Green Pepper and Intestine Head

  A Chinese dish made with pork intestines and green peppers, stir-fried and seasoned for a spicy, aromatic flavor.
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  Braised Pork Elbow

  Braised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
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  Salt-and-Pepper Boiled Fish

  Sichuan-style salt-and-pepper boiled fish is a dish made primarily with fresh fish and vegetables such as bean sprouts and greens. The fish slices, after marinating, are cooked together with the vegetables in boiling water, then seasoned with salt and pepper to enhance the tender texture of the fish and crispiness of the vegetables, creating a rich and layered taste experience.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Pork Spine

  Spinal bones usually refer to the spine of pigs or cows, mainly using animal spinal bones. After blanching to remove fishy smell, add seasonings like ginger, scallions, and star anise to braise or stew until tender and flavorful. Can be cooked with vegetables such as potatoes and carrots.
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  Oyster and Radish Soup

  A savory soup made with fresh oysters and radish, gently simmered to bring out natural flavors.
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  Braised Pork Bones

  Braised pork bones is a dish primarily made with pork bones, typically using pork leg bones or knuckle bones. After blanching to remove odor, the bones are simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and flavorful. The finished dish has a bright red color, tender meat, and rich bone marrow.
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  Ginseng Mushroom Stewed Pork Tripe

  A nourishing dish featuring ginseng mushrooms and pork tripe, slow-cooked to tender perfection with rich, savory flavors.

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