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Lao Bian Jiao Zi Guan (He Ping Jie Dian)

小吃快餐 · ⭐ 4.0

Ground floor, Building 12, Hepingli Community Area 15, Heping Street (410 meters south on foot from Exit A West of Guangximen Metro Station)

Dishes

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  Signature Sweet and Sour Pork

  Spicy Sweet and Sour Pork is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch batter, then deep-fried until golden and crispy. It is then stir-fried with a prepared sweet and sour sauce (containing sugar, vinegar, ketchup, etc.) to evenly coat the meat pieces with sauce.
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  Beef and Scallion Dumplings

  Beef and scallion dumplings are made primarily with fresh beef and scallions. The beef is minced and mixed with finely chopped scallions, then seasoned with salt, soy sauce, ginger paste, and other seasonings. The mixture is wrapped in dough made from flour and cooked by boiling or steaming.
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  Braised Cabbage with Meatballs

  Bai Cai Head with Meatballs is a dish featuring cabbage head and meatballs. Cut the cabbage into pieces, add to the pot with meatballs, then simmer gently with water or broth until the cabbage is tender and the meatballs are flavorful. Adjust salt to taste.
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  Lao Bian's Mixed Vegetables

  Lao Bian's mixed vegetable salad features fresh vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed, blanched or soaked and tossed with seasonings such as soy sauce, vinegar, garlic, sesame oil, and chili oil.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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  Leek and Egg Dumplings

  Leek and egg dumplings are a classic Chinese dumpling made with fresh leeks and eggs as the main ingredients. The preparation involves chopping the leeks, mixing them with cooked eggs, adding appropriate seasonings to create the filling, then wrapping the filling in dumpling wrappers and boiling until cooked through.
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  Braised Fish Dumplings

  Bao鱼饺子 is made primarily with fresh mackerel. After removing the bones, the fish is minced and mixed with chopped scallions, ginger, salt, egg white, and other seasonings until well blended. It is then wrapped in dumpling wrappers and cooked. When served, it has a fresh, tender, and chewy texture, with clear broth—a traditional northern Chinese noodle dish.
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  Black Pork & Shrimp Three-Fill Dumplings

  Black pork and shrimp dumplings with chives, made by mixing black pork, large shrimp, and chives into a filling, wrapped in dough, and boiled.
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  Black Pork and Napa Cabbage Dumplings

  Black pork and cabbage dumplings use fresh black pork and napa cabbage. Pork is minced, cabbage chopped and drained, then mixed with seasonings like scallions, ginger, soy sauce, and sesame oil. Dough is made from flour and water, filled, sealed, and boiled.
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  Black Pork Fennel Dumplings

  Black pork fennel dumplings feature black pork as the main filling, mixed with fennel, scallions, and ginger for a rich flavor. Hand-rolled dough wraps the savory filling, then boiled or steamed to perfection.

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