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Zongbu Hutong (World Trade Center Tianjie Store)

北京菜 · ⭐ 4.5

Unit L139, Level 1, Building 4, No. 9 Guanghua Road, Beijing World Trade Center Plaza Store

Dishes

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  Peking Duck (Half Set)

  Beijing Roast Duck (half portion) mainly features duck marinated and roasted in a hanging oven. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Kung Pao Boneless Hairtail

  Kung Pao Boneless Cod features boneless cod segments stir-fried with peanuts, dried chilies, and Sichuan peppercorns. The fish is marinated, then fried or pan-seared until crispy, then tossed in a savory Kung Pao sauce to infuse flavor.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Braised Eggplant with Edamame

  Stir-fried eggplant with edamame is a Chinese home-style dish using eggplant and edamame as main ingredients. The eggplant is cut into pieces and cooked together with edamame in a pot with water and seasonings, simmered over medium-low heat until the eggplant is tender and the edamame is flavorful, allowing both ingredients to blend harmoniously.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Grilled Mushrooms with Spinach

  Sautéed mushrooms and spinach, featuring fresh mushrooms and spinach. Mushrooms are roasted to enhance aroma, then blanched spinach is mixed and stir-fried with seasonings.
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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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  Pickled Garlic Stir-Fried Intestines

  Garlic and pork intestine stir-fry is a dish primarily made with腊八蒜 (Laba garlic) and pork intestines. After cleaning and blanching, the pork intestines are cut into segments and stir-fried together with pickled Laba garlic, allowing the garlic's sour flavor to blend with the fat of the intestines for a rich and flavorful dish.
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  Pickled Garlic with Pig Intestines

  Garlic pork intestine is a dish primarily made with腊八蒜 (Laba garlic) and pork intestines. The preparation involves cleaning the pork intestines thoroughly, boiling them until cooked, then stir-frying them together with the pickled Laba garlic until fully flavored.
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  Brown Sugar Sesame Paste Flatbread

  Black sugar sesame paste饼 is made from flour mixed with black sugar and sesame paste. The dough is kneaded with warm water, rested, rolled thin, spread with sesame paste and black sugar mixture, rolled up, flattened, then pan-fried or baked until golden on both sides.

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