Close

Beijing Qishan Lvyu Yuan Restaurant (Xunnan Road Branch)

特色菜 · ⭐ 3.7

150 meters north of Liu Jiahe Road Intersection, Nan Duluohe Town, Pinggu District

Dishes

• 

  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
• 

  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
• 

  Mixed Cold Tapioca Noodles

  Danlingfen is a cold dish primarily made with凉粉, typically cut into strips or cubes, mixed with shredded cucumber and carrot, then dressed with a sauce made from soy sauce, vinegar, garlic, chili oil, and sesame oil.
• 

  Fried Pancake

  A fried pancake made by mixing flour, eggs, water, and a little seasoning into a batter, then frying it in hot oil until golden and crispy. Main ingredients include flour, eggs, and cooking oil. The batter is poured into hot oil to form the pancake.
• 

  Pan-fried flatbread

  Pancakes are a traditional flour-based dish made by pan-frying. The preparation involves mixing flour and water to form a dough, rolling it into thin sheets, and then heating it in a flat pan or electric griddle until both sides turn golden and crispy.
• 

  Corn Tortilla

  Corn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
• 

  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
• 

  Homemade Large Blood Sausage

  Homemade large blood sausage made by filling pig intestines with a mixture of pork, starch, and seasonings, then steamed or boiled. Main ingredients include fresh pork, sweet potato starch, salt, soy sauce, and five-spice powder. The seasoned meat mixture is stuffed into clean pig intestines, sealed, and cooked in a pot.
• 

  Spicy Lamb Shank Tendons

  A dish made from lamb shank tendons, stir-fried with spicy peppers and seasonings, offering a rich, chewy texture and bold flavor.
• 

  Donkey Head

  The donkey head is cleaned, then simmered with spices and seasonings until tender, typically using low heat for a long time to make the meat soft and flavorful, served alone or with other ingredients.

Reviews