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Beijing Xiao Chang Chen Fan Zhuang (Fang Zhuang Branch)

北京菜 · ⭐ 4.0

Ground-floor Commercial Unit, Building 11, Fangqunyuan Phase III

Dishes

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  Traditional Intestine Vegetable Base

  Traditional intestine vegetable base is a traditional dish made mainly with pork intestines and vegetables such as spinach and wood ear mushrooms. The intestines are cleaned and cooked first, then stir-fried with the vegetables, offering a fresh and chewy taste.
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  Stir-fried Liver Slices

  A classic Chinese dish made with pork liver, stir-fried quickly with vegetables and a light sauce for a tender, savory flavor.
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  Braised Mixed Hot Pot

  Spiced stew hot pot features diverse ingredients like pig blood, tofu, pork intestine, bean curd skin, kelp, cabbage, and vermicelli, simmered in a special broth and enjoyed as a small hot pot with rich soup and abundant ingredients.
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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 Intestines in Clay Pot

  Lu Zhuo Sandpot Intestine is a dish featuring pig intestines as the main ingredient, cleaned and slow-cooked in a sandpot with various spices to absorb the rich braising sauce. Common seasonings include soy sauce, star anise, cinnamon, and Sichuan pepper for a deep flavor.
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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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  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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  Stir-fried Liver Slices

  Stir-fried liver slices is a Chinese dish primarily made with pork liver. The liver is sliced thinly, marinated, and then quickly stir-fried at high heat. Vegetables such as green peppers, red peppers, or onions are added to enhance texture and color. Finally, a specially prepared sauce is poured over the liver to make it tender, juicy, and visually appealing.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Pork and Scallion Steamed Buns

  Pork and scallion dumplings are a traditional Chinese snack made by mixing minced pork with chopped scallions, seasoning, wrapping in thin dough, and steaming.
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  Beijing Mustard Sticks

  Old Beijing mustard墩 is a traditional Beijing dish made primarily with napa cabbage. To prepare it, remove the leaves from the cabbage and keep only the stalks, then cut them into墩-shaped pieces. Blanch the cabbage pieces in boiling water until half-cooked, then cool them. Next, spread mustard sauce on each cabbage墩, layer them neatly in a container, and finally pour a seasoned sauce made from rice vinegar, sugar, and salt over them. Let it marinate to absorb the flavors.
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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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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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