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Beiping Flavor (Yuqiao Branch)

北京菜 · ⭐ 4.5

Tongzhou Maternal and Child Health Care Hospital, Yuqiao Middle Road (Inside the West-side Parking Lot)

Dishes

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  Three Tofu Threads

  Three Tofu Threads is a dish made primarily with tofu threads, usually consisting of three different types of tofu threads in various cooking methods. The main preparation methods include stir-frying, mixing, or boiling, offering a rich texture and suitable for pairing with staple foods.
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  Peking Roast Duck

  Peking roast duck is made from plump Beijing ducks, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, hung, scalded, coated with sugar water, dried, then roasted over fruit wood charcoal until the skin is crispy and red-gold.
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  Kung Pao Chicken Leg

  Kung Pao Chicken Leg Meat is a dish made primarily with chicken thigh meat, combined with peanuts, scallions, ginger, garlic, and dried chilies. The chicken thigh is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a deliciously aromatic and flavorful dish.
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  Braised Pork Face

  Braised pork face is a dish primarily made from pig's facial skin and meat. After blanching and stewing, it is slowly braised over low heat until tender and fully flavored, typically with soy sauce, cooking wine, scallions, and ginger as seasonings. The finished dish has a bright red color, a soft and glutinous texture, and a rich gelatinous quality.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Deep-sea Flounder Head with Flatbread

  Deep-sea flounder head with flatbread features fresh flounder head as the main ingredient, simmered with various spices. The broth is rich and flavorful, while the flounder head meat is tender and delicious. Paired with crispy flatbread, it can be dipped in the soup for enhanced taste or enjoyed on its own—offering a unique and delightful flavor.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Beijing Fried Meatballs

  Old Beijing fried meatballs are a traditional Chinese snack made from pork filling, scallion and ginger, egg, and starch. Mix well, shape into balls, and deep-fry until golden and crispy. Crispy outside, tender and juicy inside.
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  Braised Meatballs in Old Soup

  Old broth stewed meatballs made from pork or beef, hand-formed and slowly simmered in a rich broth made from chicken and pig bones. Firm texture, flavorful soup, often cooked with scallions and ginger slices.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Mahjong Candy Cake

  Mahjong sugar cakes are sweet pastries made primarily from flour, with added sugar and oil. The dough is rolled thin, spread with a sugar-oil mix, rolled up, cut into segments, then flattened and fried or baked until golden brown.

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