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Liu Shufeng Live Fish Clay Pot Cooked Dish (Beijing First Store)

Northeastern Chinese cuisine · ⭐ 4.5

Approx. 230 meters west of Zhangjiachang Residential Community, Changyu Road

Dishes

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  Northeast Dip Sauce Vegetables

  Northeast dipping sauce vegetables is a dish made from various raw vegetables and homemade fried sauce. The preparation is simple: wash and cut fresh vegetables such as cucumbers, lettuce, and radishes, then serve with a specially prepared fried sauce for dipping.
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  Ice Tofu Pudding

  Ice tofu pudding is a refreshing dessert made from soft tofu combined with specially prepared syrup or fruit juice. The tofu is finely processed to achieve a silky, tender texture, then topped with chilled syrup or juice, preserving the original flavor of the tofu while adding a sweet, refreshing taste. It is especially cooling during summer.
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  Liu Shufen's Cold Noodles

  Liu Shufen's big vermicelli is a cold dish made from mung bean starch. The starch is mixed with water, steamed until cooked, then cooled and sliced into wide strips. It's typically served with shredded cucumber, carrot, and bean sprouts, dressed with soy sauce, vinegar, garlic, chili oil, and sesame oil.
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  Liu Shufen's Salted Mushroom

  Liu Shufen's salted pepper mushrooms is a dish made with fresh mushrooms, cleaned and dried, then seasoned with salted pepper. Mushrooms are usually sliced or whole, fried or pan-fried until slightly crispy, then mixed with salted pepper powder to infuse flavor. No complex seasonings are added, highlighting the mushroom's natural taste and the savory aroma of the pepper.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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  Lucky Spare Ribs Pot

  Pork rib fortune pot features pork ribs with potatoes, carrots, and green peppers, simmered with soy sauce, cooking wine, and ginger. Ribs are blanched first, then slow-cooked with vegetables until tender and flavorful.
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  Clothesline Flatbread

  Drying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
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  Live Fish Hot Pot

  Fresh live fish is the main ingredient in this hot pot, paired with tofu, cabbage, and vermicelli. After cleaning the fish, it's cooked in broth or water, then seasoned to taste. The dish keeps the fish tender and the soup rich.
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  Fried Grasshoppers

  Fried grasshoppers are a crispy snack made from fresh grasshoppers. After cleaning and drying, they're marinated with salt and cooking wine, then lightly coated in starch or flour before frying until golden and crunchy. The outside is crispy while the inside remains tender.
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  Northeast Free-Range Chicken Stewed in Iron Pot

  Stewed Northeast free-range chicken in an iron pot with potatoes, vermicelli, and cabbage, slowly cooked with seasonings until tender.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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