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Xiao Fang Niu Chao Cuisine (Beiguo, First in the Nation Restaurant)

冀菜 · ⭐ 4.8

6th Floor, Beiguo Xiantianxia, No. 236 Zhongshan East Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Kaili Sour Fish Soup

  Kaili sour fish soup is a Guizhou specialty dish, mainly made with gya fish (a type of freshwater fish), cooked with sour soup, chili, ginger, garlic, and other seasonings, featuring a sour and spicy flavor with a rich local taste.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Bashang Potato and Beef Stew

  A traditional dish made with beef and potatoes, slowly stewed until tender. The beef is richly flavored and the potatoes absorb the savory broth.
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  Kung Pao Shrimp Balls

  Peking-style shrimp balls made from fresh shrimp, stir-fried with peanuts, scallions, ginger, garlic, and dried chilies, then tossed in a savory Peking sauce. Main ingredients: shrimp, starch, egg white, peanuts, and seasonings.
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  Guangdong Stone Pot Garlic Shrimp

  Fresh shrimp stir-fried with garlic, ginger, and scallions in a stone pot, resulting in tender, flavorful seafood dish.
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  Whole Wheat Flatbread

  A wholesome flatbread made from whole wheat flour, hand-rolled and pan-fried for a crispy exterior and soft interior, rich in fiber and nutrition.
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  Xinjiang Willow Branch Lamb Skewers

  Xinjiang red willow branch lamb skewers are made by marinating fresh lamb cubes in cumin, chili powder, and salt, then grilling on red willow branches that impart a unique aroma, enhancing the lamb's flavor.
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  Stone Pot Grilled Fish from Baiyangdian

  Baiyangdian stone pot gali fish features the local gali fish from Baiyangdian, paired with tofu, potatoes, and vermicelli, slow-cooked in a stone pot. The fish is tender, the broth rich, and ingredients blend perfectly through gentle simmering.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Appetizer Fruit

  Appetizer fruits typically consist of fresh fruit pieces or arrangements, including apples, bananas, oranges, grapes, watermelons, and strawberries. Wash, peel, seed, and cut into suitable sizes, then arrange on a plate; sometimes a little honey or lemon juice is added to preserve color and flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Fresh Mushroom and Quail Egg

  A Chinese dish featuring fresh mushrooms and quail eggs, stir-fried for a delicate and nutritious flavor.

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