Close

Zhenjia Xiaoguan Jiaocai (Nanxialeguan Dian)

Home-style Chinese cuisine · ⭐ 4.8

No. 143 Chaoyangmen Nan Xiaojie

Dishes

• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-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.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Slippery Chicken Slices

  Slippery chicken slices is a dish made primarily from chicken breast. The chicken is sliced, marinated with egg white and starch, then quickly stir-fried to a tender texture. It's often cooked with vegetables like green peppers and carrots to preserve freshness and nutrition.
• 

  Crispy Fried Meatballs in Brown Sauce

  Sweet and sour meatballs made by mixing minced pork or beef with seasonings, shaping into small balls, frying until golden, then coating with a sauce of sugar, vinegar, soy sauce, and cornstarch.
• 

  Stir-fried Pork Intestines

  Jiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.
• 

  Special Double Pepper Chicken

  Special Double Pepper Chicken features chicken with green and red peppers stir-fried together. Marinated chicken pieces are cooked with sliced peppers, creating a harmonious blend of flavors. The dish boasts vibrant colors and rich taste.
• 

  Old Beijing Braised Winter Melon

  Old Beijing Burned Two Winters is a dish featuring dried mushrooms and bamboo shoots as main ingredients, sliced and braised with seasonings. Typically, mushrooms are soaked, bamboo shoots blanched to remove bitterness, then stir-fried with葱姜蒜 and simmered in broth until sauce thickens.
• 

  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
• 

  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.
• 

  Fresh Pork Chop with Small Potatoes

  Fresh pork tenderloin with small potatoes is a dish featuring sliced pork tenderloin marinated and stir-fried or stewed with peeled small potatoes, resulting in tender meat and soft, flavorful potatoes.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews