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Man Jie Jiao Zi (Jingguo Store)

北京菜 · ⭐ 4.4

Building 1, Jianguomen Yizhongxin, Intersection of Jianhua South Road and Jianguomenwai First Street, Chaoyang District, Beijing

Dishes

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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken uses fresh chicken breast cut into cubes, combined with peanuts, scallions, ginger, and garlic, then quickly stir-fried at high heat to preserve the tender texture of the chicken. The dish has a bright red color, and the combination of chicken and peanuts provides rich protein while adding a satisfying crunch.
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  Manjie's Mixed Vegetable Salad

  Manjie's mixed salad is a colorful cold dish made with fresh vegetables such as lettuce, purple cabbage, carrots, and cucumbers. The preparation is simple: wash and slice the vegetables, then drizzle with a specially prepared sauce and mix well.
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  Manjie's Pan-Fried Dumplings

  Manjie's pot stickers are traditional Chinese dumplings made with a dough wrapper filled with pork and cabbage, shaped into a half-moon form and pan-fried until the bottom is golden and crispy while the top remains soft and juicy.
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  Manjie's Braised Fish

  Manjie's dry-burned fish is made with fresh fish as the main ingredient, seasoned with scallions, ginger, garlic, and other spices, and prepared through marinating, frying, and dry-burning steps. The fish meat is tender, the sauce rich and flavorful, and the color bright red.
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  Manjie's Signature Dumplings

  Miss Man's signature dumplings are made with premium flour for the wrappers, filled with tender pork and fresh vegetables for a rich flavor. Carefully seasoned and traditionally hand-folded into neat shapes, the dumplings become chewy when cooked and offer a juicy, delicious filling.
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  Pork and Napa Cabbage Dumplings

  Pork and cabbage dumplings are a classic Chinese noodle dish, primarily made with pork and cabbage. The preparation involves mincing the pork into a filling, chopping the cabbage finely, and mixing it with seasonings to form the stuffing. The dumpling wrappers are made from flour and water, and the filling is wrapped inside to create a shape resembling a traditional Chinese ingot. Finally, the dumplings are cooked until done by boiling, steaming, or pan-frying.
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  Vegetarian Fennel Dumplings

  Vegetarian fennel dumplings filled with chopped fennel, tofu skin, and carrots, wrapped in wheat dough and boiled or pan-fried.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Spicy Sweet Sour Bitter Numbing Eggplant

  Eggplant slices are deep-fried or pan-fried, then mixed with a flavorful sauce made from soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, minced garlic, minced ginger, green onions, and sesame seeds. The eggplant absorbs the sauce thoroughly, resulting in a soft and chewy texture with rich, complex flavors.
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  Sour Cabbage and Pork Diced Steamed Dumplings

  Sour cabbage and minced pork steamed dumplings made with minced pork and sour cabbage, seasoned and filled into dough wrappers, then steamed without added oil to preserve natural flavors.
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  Spicy Crawfish Dumplings

  Spicy crayfish dumplings filled with fresh crayfish meat, seasoned with scallions, ginger, garlic, chili, and Sichuan pepper, wrapped in hand-rolled dough and steamed or boiled. Soft outer skin, rich and spicy filling.

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