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Men Guo Hutong Baini Nian Lu Zu (Dengshi Kou Dian)

小吃快餐 · ⭐ 4.2

Exit A, Dengshikou

Dishes

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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Braised Intestines

  Offal stew is a traditional dish primarily made with pig intestines. After careful cleaning, the intestines are simmered with various spices and seasonings until fully infused with flavor. The finished offal stew features plump intestinal walls, a tender texture, and rich, aromatic broth with complex flavors.
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  Stewed Intestines Hot Pot

  Offal stew features pork intestines as the main ingredient, combined with tofu, potatoes, and vermicelli, simmered slowly with spices and seasonings after blanching to remove odor.
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  Wood Ear Mushroom Noodles with Sauce

  Wood ear egg sauce noodles are made with noodles, eggs, wood ear mushrooms, yellow flowers, and pork (usually lean meat). First, scramble the eggs and set aside. Then stir-fry pork strips with wood ear mushrooms and yellow flowers, add seasonings to make a sauce, and pour it over boiled noodles. Mix well and serve.
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  Premium Pork Intestine Stew

  Premium pork intestine stew features cleaned and blanched intestines slowly braised with spices and seasonings, resulting in a richly colored, tender, and flavorful dish.
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  Vegetarian Braised Dish

  Vegetarian braised dishes is a dish made primarily from vegetarian ingredients such as tofu, dried bean curd sheets, and gluten, prepared by braising. The braising sauce is made by simmering various spices and seasonings, allowing the vegetarian ingredients to fully absorb the rich flavors of the sauce.
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  Old Beijing Fried Crispy Sticks

  Old Beijing crispy fried rolls are a traditional Beijing snack made from mung bean flour and tofu skin. Mix the flour into a paste, pour into hot oil, add cut tofu skin strips, fry until golden and crispy, then drain. Control the heat to achieve a crisp exterior and soft interior.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Lamb Skewers

  Beijing-style lamb skewers are made by cutting fresh, tender lamb into cubes and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal fire, occasionally brushed with a special sauce, until the meat is crispy on the outside and tender inside, filling the air with irresistible aroma.

Reviews

• dapper_raccoon
  The fried stuffed intestine came with this freshly mixed garlic sauce and the outside was super crispy and just tasted really authentic. The stir-fried hawthorn was the perfect sweet and sour thing to cut through the grease, and then the sour plum drink was so refreshing with this nice lingering sweetness that totally balanced out the heavier braised offal and all the snacky stuff. Honestly loved that combo.