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Beijing Xuan Nan Lao Chu Restaurant

北京菜 · ⭐ 4.2

No. 38, 2nd Floor, Commercial Building South Gate, Xiangyue Siji West Zone, Shunheng Avenue

Dishes

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  Beijing-style Stir-fried Noodles

  Beijing-style stir-fried noodles is a traditional Beijing dish made with eggs, minced meat, and vegetables, stir-fried with sauce. It has a chewy texture and a delicious flavor.
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  Beijing-Style Crab

  Beijing-Style Crab is a dish made with crab meat, eggs, starch, and seasonings. It has a fresh and tender texture with a rich flavor and unique Beijing style.
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  Traditional Wood Ear Meat

  Traditional Mu Shu Pork is a Chinese dish featuring pork, wood ear mushrooms, eggs, and green peppers. Pork slices are marinated, then stir-fried with cooked eggs, soaked mushrooms, and sliced peppers, finished with a savory sauce. Cooking technique ensures tender meat and crisp vegetables.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Blood Sausage

  Sausage is a traditional Chinese snack made by filling cleaned pork intestines with a mixture of pork, starch, and seasonings, then steamed or boiled until cooked. The seasoned meat mixture is stuffed into the cleaned pork intestine, which is then heated to set its shape. It has a chewy texture and rich flavor.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Braised Pot Stew

  A dish featuring pig intestines, lungs, tofu pockets, and baked bread, slow-cooked in a clay pot with soy sauce, star anise, cinnamon, and bay leaves. Richly colored and fragrant.
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  Old Chef's Mixed Salad

  Old Chef's Mixed Salad is a cold dish made with fresh vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed, blanched or soaked and mixed with seasonings such as soy sauce, vinegar, garlic, sesame oil, and chili oil for a refreshing, layered taste.
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  Old Chef Stir-Fried Cabbage

  Old Chef Stir-Fried Cabbage is a home-style dish made primarily with napa cabbage, stir-fried quickly with oil. It has a crisp and tender texture, with a light and fresh taste that preserves the original flavor of the cabbage.
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  Classic Sweet and Sour Pork Tenderloin

  Old-style sweet and sour pork ribs made with pork tenderloin, marinated, coated in flour, deep-fried until crispy outside and tender inside, then stir-fried with a sauce of sugar, vinegar, soy sauce, and ketchup for a glossy, tangy-sweet coating. Bright red color, crispy texture, balanced sweet and sour flavor.
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  Garlic Pork Knuckle

  A dish featuring pork knuckle as the main ingredient, boiled until tender, sliced, and mixed with abundant garlic paste, then seasoned with soy sauce and sesame oil. The preparation emphasizes softness of the knuckle and rich aroma of the garlic.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.

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