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Tongfu Hang Old Beijing Yangrou Paomo (Xibama River Branch)

小吃快餐 · ⭐ 4.4

Ground-floor commercial space, Building 10, Xibahe Xili

Dishes

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  Five-Spice Braised Beef

  Five-spice braised beef is a dish made primarily from beef, marinated with various spices and seasonings, then slowly stewed. It has a rich brown color, tender and juicy meat with clear texture that melts in the mouth, and an aromatic fragrance.
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  Five-Spice Braised Pig Ears

  Five-spice braised pig ears, made by blanching pig ears and slow-cooking them with five-spice powder, soy sauce, sugar, and cooking wine. The ears are crisp and tender, suitable for cold or hot serving.
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  Traditional Pork Head Meat

  Traditional pig head meat uses pork head as the main ingredient, cleaned, blanched, and simmered until tender and flavorful. Spices like star anise, cassia bark, Sichuan pepper, and ginger are added during stewing, then sliced and served.
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  Stir-Fried Pickled Vegetables

  Stir-fried pickled vegetables is a home-style dish primarily made with pickled vegetables such as mustard greens, radish, or cabbage. The pickled vegetables are sliced or cut into segments and stir-fried together with辅料 like minced garlic and chili.
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  Braised Pork Belly in Flatbread

  Burnt pie with pork knuckle is a Chinese snack made by placing cooked pork knuckle meat into a baked flatbread. The pork knuckle is usually stewed or braised until tender and flavorful, while the flatbread is handmade with a crispy outer layer and soft interior. To prepare, slice or shred the pork knuckle and place it inside the flatbread, optionally adding scallion strips and sauce as accompaniments.
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  Pork Belly Baozi Sandwich

  A Chinese snack where stewed pork shank is placed inside a baked flatbread. The pork is tender and flavorful, while the flatbread is crispy outside and soft inside.
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  Salted Pig Liver

  Salted pig liver is a dish primarily made with pig liver. After cleaning the liver thoroughly and slicing it, it is boiled in water containing salt, scallions, ginger, and other seasonings until cooked through. Once removed from the pot, it is cooled before being served. The preparation process does not involve frying or stir-frying, preserving the tender texture of the liver.
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  Spiced Five-Spice Pork Trotters

  Pig trotters are blanched and then stewed with five-spice ingredients like star anise, cassia bark, bay leaves, Sichuan peppercorns, and dried chilies to absorb rich flavors, resulting in tender meat with a glossy red color.
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  Secret-Recipe Boneless Sauce Meat

  Spiced boneless braised pork uses pork belly, blanched to remove odor, marinated in secret sauce, slowly stewed until tender, then deboned and sliced. Sauce typically includes soy sauce, sugar, spices, and seasonings for rich, aromatic flavor.
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  Braised Pork Elbow in Sweet Sauce

  Braised pork knuckles are made from pork elbows, blanched and stewed until tender, then deboned and simmered in a sauce of soy sauce, sugar, and cooking wine for rich flavor and soft texture.

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