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Lao Men Lou New Beijing Cuisine Restaurant (Tianzhu Branch)

北京菜 · ⭐ 3.6

No. 2 Tianzhu Zhong Street

Dishes

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  Sichuan Boiled Pork

  L Water Boiled Pork is a Sichuan dish made with pork as the main ingredient, combined with vegetables such as mung bean sprouts and wood ear mushrooms, and seasoned with chili peppers and Sichuan peppercorns. The pork slices are tender, and the broth is spicy and fragrant.
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  Beijing Triple Delicacy Stir-fry

  Beijing's Triple Delicacy is a stir-fry dish featuring pig liver, pig kidney, and lean pork. Sliced organs are quickly stir-fried with scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine for a tender, smooth texture.
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  Beijing-style Braised Pork Shreds

  Beijing-style braised pork shreds is a Chinese dish made from pork tenderloin, stir-fried with scallions, ginger, soy sauce, sugar, and cooking wine. The finely sliced meat is marinated and quickly cooked to absorb rich sauce, resulting in tender, fragrant strands.
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  Pressure-Cooked Black Tofu

  Pressure-cooked black tofu is made from black beans, soaked, ground into pulp, boiled, and set. It's then slowly pressed in a pressure cooker for a smoother, softer texture. Salt is added during preparation, with no other ingredients.
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  Home-style Flatbread

  Home-style flatbread is a traditional Chinese pastry made primarily from flour, crafted through processes such as kneading, rolling, and pan-frying. The crust is golden and crispy, while the inside remains soft, making it suitable to accompany various dishes or enjoy on its own.
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  New Style Kung Pao Chicken

  A modern take on Kung Pao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken is stir-fried with spicy chilies and Sichuan peppercorns, then tossed in a savory sauce made of soy sauce, vinegar, sugar, rice wine, and starch. Finished with crispy fried peanuts, it boasts a glossy red appearance and rich texture.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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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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  Beijing-style Stewed Vegetable Dish

  Old Beijing stewed vegetables is a炖 dish featuring various vegetables and meats, commonly including potatoes, vermicelli, tofu, cabbage, and pork belly. Meat is blanched first, then combined with sliced vegetables in a pot with broth or water, simmered slowly until tender and flavorful.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Old Beijing Noodle Soup

  Old Beijing疙瘩汤 is a traditional Beijing dish made primarily from flour, which is mixed and kneaded into small dumplings. It is cooked with vegetables, meat, or seafood, resulting in a rich and flavorful soup with a hearty texture.

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