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Jing Cai Si Ji • Jia Yan

北京菜 · ⭐ 4.7

No. 1, Yard No. 108 Shuanglin East Road, Fengtai District

Dishes

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  Four Seasons Vegetable Salad

  Seasonal vegetable salad made with fresh seasonal vegetables like cucumber, carrot, lettuce, purple cabbage, and tomato, mixed after washing and cutting. Add garlic, sesame oil, soy sauce, and vinegar for a refreshing, nutritious dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Hawthorn Braised Pork

  Sour haw braised pork is a traditional dish featuring pork belly as the main ingredient and sour haw as a辅料. To prepare, first cut the pork belly into pieces and stir-fry until browned, then add sour haw, caramel color, soy sauce, and other seasonings, simmering slowly until the meat is tender and the sauce thickens.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fruit and Celery with Almonds

  Dice fresh fruit and blanched celery, mix with stir-fried almonds, season, and serve.
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  Stewed Pork and Beef Intestines with Sauce

  Pork and beef tripe is cleaned, cut into segments, blanched in boiling water to remove odor, then mixed with cucumber, carrot, and other vegetables, and seasoned with a sauce made of soy sauce, vinegar, garlic, and chili oil.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Beijing-style Braised Beef

  Old Beijing stewed beef is a slow-cooked dish using beef brisket as the main ingredient, seasoned with scallions, ginger, garlic, star anise, and other spices. The beef is tender and flavorful, with rich broth, often cooked together with potatoes or carrots.
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  Homemade Health Black Tofu

  Homemade health-preserving black tofu is made from black beans through soaking, grinding, boiling the slurry, and coagulating. Black beans are rich in protein, minerals, and various vitamins. The resulting black tofu has a delicate texture and abundant nutrition, suitable as a cold dish accompaniment or as the main ingredient in hot dishes—making it an excellent choice for healthy living.
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  Premium Crispy Roast Duck

  Premium crispy roast duck made from high-quality Peking duck, marinated and roasted in a traditional oven. The skin is golden and crunchy, while the meat remains tender and juicy, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Fragrant Steamed Pork with Preserved Vegetable

  Xiang Mo Mei Cai Kou Rou is a dish made with pork belly and dried mustard greens. Pork belly is blanched, then steamed with the greens in a clay pot or steamer along with soy sauce, sugar, and cooking wine until tender. The cooked meat is then placed on fragrant flatbread to blend flavors.

Reviews

• enormous_beaver
  So this place has a bunch of really local-style dishes. That signature fire-baked bread was a huge hit with my family — super easy to eat and the more you chew it the more flavor you get, honestly amazing. Bummer they couldn't make the chive pockets over the holiday, cause I bet those would be a big hit too, they looked even more unique.