Village Earth Pot Chicken with Tendons and Brain
农家菜 · ⭐ 3.6
Room 115, Floor 1, Building 9, Zone 1, Chaoxin Jiayuan West Lane
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 Room 115, Floor 1, Building 9, Zone 1, Chaoxin Jiayuan West Lane. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Rock Sugar Tremella Soup, Spicy Pot-Braised Baby Bok Choy, Whole Fish Roast.
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: 农家菜
- Rating: 3.6
- Address: Room 115, Floor 1, Building 9, Zone 1, Chaoxin Jiayuan West Lane
- Popular dishes: Rock Sugar Tremella Soup, Spicy Pot-Braised Baby Bok Choy, Whole Fish Roast
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
Rock Sugar Tremella SoupTangyuan soup is made from silver ear fungus, rock sugar, and water. Soak the fungus, wash it, then boil with sugar until soft and thick. Add goji berries or red dates for extra flavor.
Spicy Pot-Braised Baby Bok ChoyDry Pot Baby Bok Choy is a dish primarily made with baby bok choy, accompanied by ingredients such as pork belly and dried chili peppers. To prepare, first sauté the pork belly until fragrant, then add dried chilies and garlic slices to stir-fry until aromatic. Finally, add the baby bok choy and stir-fry until cooked through, season to taste, and serve.
Whole Fish RoastRoast whole fish is a dish made from an entire fish, marinated and grilled over charcoal or in an oven. Fresh carp, crucian carp, or sea bass are typically used, seasoned with ginger slices, green onions, and cooking wine, then roasted until the skin turns golden and the flesh is fully cooked.