Stinky Tofu Teppanyaki (Yipin Meishicheng Store, Stall No.2)
日料 · ⭐ 3.5
No. 34 Courtyard, Caoge Zhuang Road, Building 1, 1st Floor, Unit 113
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 No. 34 Courtyard, Caoge Zhuang Road, Building 1, 1st Floor, Unit 113. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Orleans Chicken Cartilage, Grilled Squid Skewers, Fried Tofu Skin Rolls.
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: 日料
- Rating: 3.5
- Address: No. 34 Courtyard, Caoge Zhuang Road, Building 1, 1st Floor, Unit 113
- Popular dishes: Orleans Chicken Cartilage, Grilled Squid Skewers, Fried Tofu Skin Rolls, Pork Cartilage, Wang Zhong Wang Sausage
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Orleans Chicken CartilageOrleans chicken cartilage features chicken cartilage marinated with Orleans-style seasoning, then fried or grilled. Crispy outside, tender inside, with rich spice flavor.
Grilled Squid SkewersSkewered squid slices are made by cutting squid into thin片 or strips, threading them onto bamboo skewers, marinating, and grilling. Main ingredients include squid and seasonings like soy sauce, cooking wine, garlic, and chili. Grilled over charcoal or in an oven, the dish is tender and elastic.
Fried Tofu Skin RollsXiao Ba You Dou Pi is a dish made primarily from fried tofu skin, cut into small pieces or strips and stir-fried with葱姜蒜. Vegetables like green pepper and carrot can be added for texture and nutrition, along with seasonings such as soy sauce, salt, and sugar.
Pork CartilagePork cartilage is made from the soft cartilage parts of pigs, which are cleaned and blanched before being cooked using methods such as stir-frying, stewing, or roasting. The main ingredient is pork cartilage, often seasoned with seasonings like green onions, ginger, garlic, and chili peppers.
Wang Zhong Wang SausageWang Zhong Wang sausage is a pork-based sausages made by grinding meat, seasoning, stuffing into casings, and then steaming or baking. It typically contains starch, salt, soy sauce, and spices, with a firm texture and rich flavor.
Hot Pot Rice NoodlesHot pot rice noodles is a dish primarily made with rice noodles, combined with meat, vegetables, and broth, slowly cooked in a clay pot. The rice noodles are soft and delicate, the broth is rich and flavorful, with abundant ingredients, offering a smooth and satisfying texture.
Vegetarian DumplingsVegetarian dumplings are a dish made from vegetables. Main ingredients include tofu, carrots, and mushrooms. After being chopped, they are mixed together with an appropriate amount of starch and seasonings, stirred evenly, then shaped into balls and deep-fried until golden and crispy.
Pork TenderloinPork tenderloin is the tender meat from the pig's腰, usually sliced or cut into strips. After marinating with cornstarch, egg white, and other seasonings, it can be stir-fried, fried, boiled, or grilled. Common dishes include green pepper pork, Kung Pao pork, and sweet and sour pork, known for its smooth and tender texture.
Egg Fried Rice NoodlesEgg fried rice noodles is a Chinese stir-fry dish primarily made with rice noodles and eggs. The rice noodles are cut into segments and stir-fried together with beaten eggs, typically seasoned with scallions and soy sauce until the noodles turn slightly golden and the eggs are fully cooked. The preparation is simple and quick, resulting in a soft, smooth texture combined with a delicate, savory aroma.
Golden Crispy Starch SausageGolden crispy starch sausage is a snack made from starch, coated with a thin batter and deep-fried until golden and crunchy, with a soft, chewy interior. The seasoned starch mixture is filled into casings, steamed or boiled, then fried to create a crisp outer layer.