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Gui Fei Small Stove

Home-style Chinese cuisine · ⭐ 3.8

No. 18 Lu Road

Dishes

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  One-Grade Beijing Flavor, One Basket of Grain

  A signature Beijing-style dish featuring braised pork belly, tofu skin, wood ear mushrooms, and carrots, slow-cooked to perfection for rich, savory flavors.
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  一担粮白酒

  一担粮白酒是一种以高粱、小麦等为主要原料，经过蒸煮、糖化、发酵、蒸馏等工艺制成的白酒。其制作过程包括传统固态发酵和多次蒸馏，最终得到高度酒精饮品。
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  Donghu Stinky Guilin Fish

  Donghu stinky mandarin fish is made from fresh mandarin fish, marinated and fermented, then deep-fried until crispy. It's stir-fried with garlic, ginger, and doubanjiang for a unique flavor.
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  Yong Chuang Tian Ya Beer

  Yong Chuang Tian Ya beer is an alcoholic beverage made primarily from barley, water, yeast, and hops, produced through processes such as mashing, fermentation, and filtration. Its production involves steps including malt grinding, mashing, boiling, cooling, fermentation, and maturation, ultimately resulting in a beer with rich foam and a unique flavor.
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  Xiao Guan Gongfang Liquor

  A premium baijiu made from high-quality sorghum using traditional solid-state fermentation, known for its rich aroma and smooth finish.
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  Mao Pu Jin Qiao Wine

  A specialty drink made from Mao Pu herb and Jin Qiao wine, traditionally infused for a rich, aromatic flavor with herbal sweetness.
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  Hot Pot with Lamb

  Lamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
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  Minced Pork Steamed Egg

  A classic Chinese dish made by steaming eggs mixed with minced pork, resulting in a smooth and savory texture.
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  Preserved Duck and Lotus Root Soup

  A savory soup made by slow-cooking preserved duck and lotus root, resulting in a rich, aromatic broth with tender ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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