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Liulin Kua Dada (Gan Jia Ku Branch)

北京菜 · ⭐ 4.4

6th Floor, Ganjiakou Plaza, No. 17 Sanlihe Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Crispy Prawn with Beijing Flavor

  Beijing-style crispy shrimp made with fresh large shrimp, marinated and coated in a special crispy batter, then deep-fried until golden and crunchy. Tender shrimp meat with a crisp exterior offers a layered texture.
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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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  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Liulin Stir-Fried Mixed Vegetables

  Liulin Stir-Fried Mixed Vegetables is a traditional Chinese home-style dish made by quickly stir-frying a variety of fresh vegetables. Main ingredients include cabbage, carrot, and green pepper, with a crisp texture and fresh taste.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised Tofu Noodles in Clay Pot

  Braised string beans in a clay pot is a dish featuring shredded beans cooked slowly with garlic and ginger, resulting in soft, flavorful beans that retain the natural aroma and texture of legumes.
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  Private-style Maoxuewang

  Private-style Maoxuewang is a Sichuan hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or boiled, then stir-fried with beef tallow base and simmered in broth, finished with scallions and Sichuan pepper powder.
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  Braised Yellow Croaker

  Braised yellow croaker is a dish made with fresh yellow croaker, marinated and pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, and cooking wine.
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  Homemade Tofu with Fresh Vegetables

  Cube soft tofu and mix with chopped seasonal vegetables, add seasonings, stir well to form tofu paste, boil in water while stirring until cooked through, creating a hot tofu paste soup.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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