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Lao Gen Shan Zhuang (Beijing Branch)

Northeastern Chinese cuisine · ⭐ 3.9

No. 34, Xiaojiang Hutong (near Liu Laogen Grand Theater)

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Northeast Chicken with Mushrooms and Potatoes Stew

  Northeastern chicken stew with mushrooms and potatoes is a dish made from chicken, dried mushrooms, and potatoes. Chicken pieces are cooked with rehydrated mushrooms in water and seasonings until the chicken is tender and the potatoes are fully infused with flavor.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeast-style Fried Pork Cutlets

  Northeastern-style fried pork slices are made from pork tenderloin, coated in starch paste, deep-fried until golden, then stir-fried with green peppers and onions, finished with a sweet-and-sour or savory sauce for a crispy exterior and tender interior.
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  Northeast-style Braised Pork Bones

  Northeast-style braised pork bones, a dish featuring pork bones as the main ingredient, is simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon until the bones are tender and the meat is soft, resulting in a rich, flavorful broth.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Stewed Fish Head in Iron Pot

  A hearty dish made with fresh fish head, tofu, vermicelli, and cabbage, slowly stewed in a large iron pot. The fish head is first pan-fried until golden, then seasoned and simmered until the broth turns creamy and flavors are well absorbed.
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  Mountain Spring Tofu

  Mountain Villa Water Tofu is a dish made primarily from soft tofu, typically boiled in clear water with minimal scallions, ginger, and seasonings to preserve its delicate texture and natural flavor.
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  Mountain Villa Sour Cabbage Steamed Dumplings

  Shan Zhuang sour cabbage steamed dumplings use pork and pickled cabbage as main ingredients. The cabbage is chopped and mixed with pork, seasoned, then wrapped in dough and steamed. No extra oil is added during cooking to preserve the original flavors.
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  Old Root Pig Pork Stewed with Vermicelli

  Old Root Pig Pork Stewed with Vermicelli is a stew made with Old Root Pig Pork and vermicelli. The pork is cut into pieces and cooked together with vermicelli, seasoned with spices, offering a delicious and regional flavor.
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  Sour Cabbage and Pork Steamed Dumplings

  Sauerkraut and pork steamed dumplings made with finely chopped sauerkraut mixed with minced pork, seasoned and wrapped in dumpling wrappers, then steamed without frying to preserve the original flavors.
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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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