Close

Shan River Impression · Ningxia Gansu Hand-Grab (Beida Store)

地方菜 · ⭐ 4.5

Haidian Lu Residential Community, Haidian Subdistrict (100 meters south of Peking University)

Dishes

• 

  Ancient-style roasted lamb ribs

  Ancient-style flatbread oven-roasted lamb ribs are made with fresh lamb ribs, traditionally cooked in a flatbread oven. After marinating, the lamb ribs are slowly roasted in the oven using high heat from the flatbread oven to make the meat tender and slightly charred on the outside, preserving the original flavor of the lamb.
• 

  Wuzhong Big Chicken Plate

  Wuzhong large chicken dish is a dish made primarily with chicken and vegetables such as potatoes and green peppers. The chicken is cut into pieces and stewed together with seasonings, allowing the ingredients to fully absorb the flavors of the broth. Finally, the stewed chicken and side vegetables are mixed and served on a plate.
• 

  Guye Stir-fried Meat

  Guyeang stir-fried and stewed meat is a dish primarily made with pork. Typically, fatty pork belly is cut into cubes and stir-fried together with vegetables such as potatoes and carrots, then seasoned and slowly simmered until fully flavored. During preparation, the meat cubes are first pan-fried to render out the fat, followed by adding the vegetables and seasonings for slow cooking, resulting in tender meat and well-blended flavors.
• 

  Ningxia Tan羊 Hand-Grabbed Lamb

  Ningxia Tan羊 Hand-Grab, made from the specialty Tan lamb of Ningxia, carefully prepared to highlight its tender texture and natural flavor. The meat is fresh, free from膻 (mutton odor) and腥 (fishy smell), and cooked using traditional methods that preserve its original taste. Enjoying it by hand enhances its bold, rustic charm—this is a classic dish from Northwest China.
• 

  Shredded Yellow Beef

  Shredded yellow beef is a dish made primarily with yellow beef. After boiling, the meat is torn by hand into thin strips, preserving its fibrous texture. It's simply seasoned with scallions, ginger, garlic, and sometimes chili or doubanjiang for added flavor.
• 

  Tang Sheep Skewers

  Lamb skewers are made primarily from fresh Ningxia lamb, cut into small pieces and threaded onto bamboo skewers. After marinating, they are grilled. During preparation, salt, cumin, chili powder, and other seasonings are typically added to make the meat tender and juicy, with a slightly charred exterior.
• 

  Braised Big Carp

  Braised large carp is a Chinese dish primarily made with fresh large carp. The fish is cleaned and pan-fried until golden brown on both sides, then seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, and simmered in water until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender, delicate fish meat.
• 

  Yinchuan Nianpi

  Yinchuan noodle skin is a cold noodle snack made primarily from flour. The flour is mixed with water to form a batter, which is then steamed or spread into thin sheets and cooled before being cut into strips. It is typically served with shredded cucumber and carrot, and seasoned with vinegar, garlic sauce, chili oil, and sesame paste, all mixed together for a flavorful dish.
• 

  Naan Wrapped Grilled Meat

  Lamb and naan are the main ingredients of this dish. The lamb is marinated and then grilled to golden perfection, tender and flavorful. It is served with toasted naan, where the crispiness of the bread complements the tenderness of the meat, creating a unique texture.
• 

  Nang Stir-Fried Cabbage

  Nang炒Cabbage is a stir-fry dish primarily made with nang and cabbage. Cut the nang into pieces and set aside. Wash and shred the cabbage. Heat oil in a pan, stir-fry the cabbage until fragrant, then add the nang pieces and stir well to allow the nang to absorb the cabbage's juices. The result is soft and chewy nang with a fresh vegetable aroma.
• 

  Spicy Steak

  Spicy steak made by marinating beef with chili, Sichuan pepper, and garlic, then pan-fried to perfection.

Reviews

• gawky_allspice
  First time trying Ningxia hand-grabbed lamb and wow, it totally blew me away. The meat was super tender, no gamey taste at all, kinda melted in your mouth, and the dipping sauce they gave it had so many layers of flavor with this slight milky thing going on. The place is decorated in northwest Chinese style which gives it a real vibe, felt like I was sitting out in the desert somewhere. The lamb had the perfect mix of fatty and lean parts and basically fell off the bone the second you pulled it — my friend who never eats lamb kept grabbing more pieces. Overall super comfortable experience, ingredients tasted fresh, and service was on point.