Kangtai Home-style Dishes (Jintai Liwan Yueqishan Branch)
Home-style Chinese cuisine · ⭐ 3.6
Room 202, 2nd Floor, Courtyard No. 9, Courtyard No. 5, Heishan Xi Street
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 202, 2nd Floor, Courtyard No. 9, Courtyard No. 5, Heishan Xi Street. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Beijing-style Kung Pao Chicken, Beijing-style Shredded Pork in Soy Sauce, Plum-Scented Pig Trotters.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Home-style Chinese cuisine
- Rating: 3.6
- Address: Room 202, 2nd Floor, Courtyard No. 9, Courtyard No. 5, Heishan Xi Street
- Popular dishes: Beijing-style Kung Pao Chicken, Beijing-style Shredded Pork in Soy Sauce, Plum-Scented Pig Trotters, Sichuan Boiled Beef, Clear Oil Boiled Fish
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Dishes
Beijing-style Kung Pao ChickenPeking-style Kung Pao Chicken uses chicken breast as the main ingredient, combined with peanuts, dried chilies, and辅料 like green onions, ginger, and garlic. The chicken is marinated, stir-fried with chili and Sichuan pepper, then tossed in a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finally sprinkled with fried peanuts for a crispy texture.
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Plum-Scented Pig TrottersPlum-flavored pig trotters is a dish featuring pig trotters as the main ingredient, simmered with plums, ginger slices, and green onions after blanching, resulting in tender, flavorful meat infused with plum's tangy aroma.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Clear Oil Boiled FishFresh fish slices are stir-fried with bean sprouts and cabbage in a special clear oil, then simmered with fermented broad bean paste, chili, and Sichuan peppercorns. The dish is finished by pouring hot oil over it to enhance the aroma.
Stir-fried Roasted Whole KidneyStir-fried roasted whole pork kidneys, marinated and grilled, then stir-fried with green peppers and onions. Cooked with precise heat control to keep the kidneys tender while absorbing flavorful seasonings.
Braised EggplantStir-fried eggplant is a home-style dish primarily made with eggplant. After cutting the eggplant into pieces or slices, it is stir-fried in oil until slightly golden, then seasoned with ingredients such as garlic, soy sauce, and sugar, and slowly simmered until the eggplant is fully flavored and tender.
Fish-Flavored Shredded PorkFish-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.