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Li Ji Bai Shui Yang Tou (Shijingshan Branch)

北京菜 · ⭐ 4.2

Near No. 19 Courtyard, Jingyuan Road (North Gate of Rongjingcheng)

Dishes

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  Double Pepper Egg Noodles

  Double pepper egg noodles feature eggs, green peppers, and red peppers. Fried eggs are mixed with chopped green and red peppers and tossed with cooked noodles for a flavorful dish.
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  Shredded Lamb Head

  Shousi Yangtou is a dish primarily made with羊头 (sheep's head). After cleaning and blanching, it is simmered with spices and seasonings until tender, then manually torn into strips. It is typically seasoned with scallions, ginger, garlic, star anise, and cassia bark to create a rich flavor.
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  Li Ji Whole Lamb Soup

  Li Ji's whole lamb soup uses mutton as the main ingredient, combined with lamb bones and offal, slowly stewed for a long time. First blanch the mutton to remove odor, then simmer with lamb bones, ginger slices, and scallions until the broth turns milky white and the meat becomes tender.
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  Li Ji Lamb Offal Soup

  Li Ji's lamb offal soup features lamb offal like tripe, intestines, and lungs, simmered with lamb bones or leg meat for the broth. Seasoned with scallions, ginger, and cooking wine, it yields a clear or slightly milky broth with tender, flavorful ingredients.
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  Water-blazed Tripe

  Water-blasted pig's stomach is a dish made from fresh pig's stomach, quickly cooled in cold water after blanching to maintain its crisp texture. It's typically stir-fried or mixed with seasonings like scallions, ginger, garlic, and chili to absorb the flavorful sauce.
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  Stir-Fried Tofu with Spicy Sauce

  Stir-fried Tofu with Hemp Seeds is a traditional dish primarily made from hemp tofu. The preparation involves stir-frying the hemp tofu until slightly golden, adding minced scallions, ginger, and garlic as seasonings, continuing to stir-fry until well-seasoned, and finally sprinkling with chopped scallions for added aroma.
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  Braised Lamb Noodles

  Braised lamb noodles feature tender lamb stewed with scallions, ginger, star anise, and other spices, served over cooked noodles that absorb the rich, savory broth.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Boiled Sheep Head

  White Water Lamb Head is a traditional dish primarily made with lamb as the main ingredient. The preparation method mainly involves carefully processing the lamb head, boiling it in hot water until cooked, and then serving it with specially prepared seasonings.
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  Sheep Head Meat

  Sheep head meat is a dish made primarily from sheep's head, cleaned and blanched, then simmered with scallions, ginger, star anise, and other spices until tender, sliced or deboned before serving.
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  Sheep Shank Noodles

  Sheep shank noodles is a soup noodle dish made with sheep shank bones and noodles. The sheep shank bones are first blanched and then cooked with seasonings, and finally the noodles are added to cook. The broth is rich and the meat is delicious.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.

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