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Lao Shi Jiao Zi Jia Chang Cai (Anning Store)

Home-style Chinese cuisine · ⭐ 4.3

No. 4 Chenian Dian Hutong

Dishes

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  Spicy Eggplant

  Odd-flavored eggplant is a Chinese dish featuring eggplant as the main ingredient. Eggplant strips are fried or steamed, then mixed with a special sauce made from soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, garlic, ginger, green onions, and sesame.
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  Seafood Assortment Feast

  Seafood Family Feast is a dish primarily made with various seafood, typically including shrimp, crab, fish slices, shellfish, and squid, paired with vegetables such as mushrooms, greens, and carrots. After blanching or stir-frying the ingredients, they are simmered in broth or clear soup to blend the flavors. The finished dish features rich colors and diverse textures.
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  Beef and Scallion Stir-Fry

  Beef and scallion is a dish primarily made with beef and scallions. To prepare it, first slice the beef thinly and cut the scallions into segments. Next, heat a pan with oil, add the beef slices and stir-fry until they change color, then add the scallion segments and stir-fry until cooked through. Finally, season with salt and appropriate seasonings.
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  Pork with Asparagus

  Pork with asparagus is a dish made from pork tenderloin and fresh asparagus. Marinate sliced or shredded pork, blanch asparagus after removing old roots. Stir-fry pork until colored, then add asparagus and stir evenly, season and serve.
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  Pork and Celery Crispy Three-Side

  Pork and celery with three-side crispiness is a Chinese home-style dish using lean pork and celery. Pork and celery are stir-fried together, resulting in tender meat and crunchy celery. Controlled heat creates a slightly charred surface, giving the dish its unique 'three-side crisp' texture.
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  Pork and Chive Pan-Fried Three-Side Crispy

  Pork and chive pan-fried dish made with minced pork and chopped chives, seasoned and fried in a pan until golden brown on both sides for a crispy, three-sided aroma.
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  Crispy Pork with Fresh Lotus Root

  Pork and fresh lotus root fried until golden on three sides is a dish made with lean pork and fresh lotus root. Pork is sliced or shredded, and lotus root is cut into slices, then marinated together with meat, coated in starch, and pan-fried until crispy and golden on three sides, then seasoned and stir-fried.
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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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  Crispy Chicken Corn Three-Flavor

  Chicken corn three-side crispy is a pan-fried dish made with chicken breast and corn. Chicken cubes are marinated, mixed with corn kernels, and pan-fried over medium heat until golden on all three sides for a crispy exterior and tender interior.
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  Egg and Fennel Dumplings

  Egg and fennel dumplings are filled with a mixture of cooked eggs and chopped fennel, seasoned with spices and well blended. The filling is then wrapped in dough wrappers, sealed by pinching the edges, and either boiled or pan-fried until cooked through.

Reviews

• satiny_geranium
  The place has this really old-school Beijing vibe going on, and there's a cute little courtyard when you walk in, which I thought was a nice touch. The dumplings are made fresh and pan-fried to order, super thin skin with tons of filling, and three sides get all crispy and golden. Seriously so good. I'd say splurge the extra 5 kuai for the upgrade, totally worth it. Tried the sour soup fennel dumplings and they were amazing, tangy and super fragrant with really fresh fennel. Also got the "weird flavor" eggplant and wow, the sauce was so rich and packed with flavor. And the braised fatty intestines with Laba garlic — I know that sounds intense but the intestines were cleaned perfectly and the garlic flavor was just incredible, super savory. Everything tasted fresh and legit. Definitely coming back.