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Li Ji Bai Shui Yang Tou (White Bridge Street Branch)

北京菜 · ⭐ 4.2

South Annex Building, Beijing Federation of Industry and Commerce Plaza, No. 22-5, Baiqiao Street

Dishes

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  Li Ji Lamb Shank

  Li Ji Lamb Shank is a traditional Chinese dish made with lamb shank, cooked by stewing. The main ingredient is lamb shank, which is slowly stewed with spices and seasonings, resulting in tender meat and rich broth.
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  Water-Blitzed Scattered Dishes

  Shuibao Sandan is a dish made with pork tenderloin. The meat is sliced thin and quickly blanched in boiling water, then mixed with scallions, ginger, garlic, soy sauce, and cooking wine. Proper heat control ensures tender texture.
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  Blanched Chinese Cabbage

  Water-blanching cabbage is a dish featuring napa cabbage as the main ingredient. The cabbage is cut into segments and briefly blanched in boiling water, then mixed with seasonings. The process emphasizes maintaining the cabbage's crisp and tender texture.
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  Water-blazed Tripe

  Water-blasted pig's stomach is a dish made from fresh pig's stomach, quickly cooled in cold water after blanching to maintain its crisp texture. It's typically stir-fried or mixed with seasonings like scallions, ginger, garlic, and chili to absorb the flavorful sauce.
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  Stir-fried羊肚仁

  A dish featuring lamb tripe as the main ingredient, sliced after cleaning and blanched to remove odor, then quickly stir-fried with葱姜蒜 for a crisp and tender texture.
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  Sautéed Lamb Stomach

  Sautéed lamb stomach is a Chinese dish made with lamb stomach as the main ingredient, stir-fried quickly with scallions, ginger, garlic, and other seasonings. It has a fresh and tender texture with a rich flavor.
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  Stir-Fried Tripe

  Oil-blasted tripe is a traditional dish primarily made with pig's tripe. The preparation involves slicing the tripe into bite-sized pieces, quickly stir-frying it in hot oil, and seasoning it with scallions, ginger, and garlic to achieve a crispy exterior and tender interior while preserving its original flavor.
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  Special Tripe Stir-Fry

  Specialty tripe is primarily made from beef or lamb stomach, which is cleaned and quickly blanched in boiling water until cooked, preserving its crisp and tender texture. It is typically mixed with garlic paste, cilantro, chili oil, soy sauce, vinegar, and other seasonings for serving.
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  Special Lamb Noodle Soup

  Specialty mutton noodle soup features fresh mutton slices and handmade noodles. Mutton is quickly blanched in boiling water, mixed with cooked noodles, seasoned with scallions and ginger, then topped with hot broth for a rich, aromatic flavor.
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  Goat Eye

  Duyangyan is a dish primarily made with sheep eyes, cleaned and processed by blanching or stewing to achieve a tender texture. Some recipes add ginger slices and scallions to remove fishy odor and enhance aroma, along with a small amount of seasoning to taste.
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  Bai Shui Yang Tou (Signature Dish)

  White water lamb head is a dish featuring lamb head as the main ingredient, cleaned and blanched before slow-cooking in clear water until tender, preserving its original flavor. Onion, ginger, and cooking wine are added to remove odor and enhance aroma without overpowering the natural taste.
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  White Soup with Offal

  White broth with offal is a soup featuring pork organs like liver, lungs, and intestines, seasoned with scallions, ginger, and garlic. After blanching to remove odor, it's simmered in clear water for a light, clean taste with tender ingredients.
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  Salted Lamb Liver

  Salted lamb liver is a dish made primarily from lamb liver. After cleaning, the liver is sliced and boiled in water with salt, scallions, ginger, and other seasonings to maintain its tender texture.
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  Premium Lamb Offal Soup

  Premium lamb offal soup is made primarily from lamb offal (including lamb stomach, intestines, and lungs), combined with辅料 such as green onions, ginger, and garlic. After blanching, it is simmered with water to create a clear or slightly milky broth with a rich, savory flavor.
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  Mutton Soup with Dumplings

  Mutton soup is a dish where mutton is quickly blanched in boiling water to keep it tender. Ginger slices and scallions are added for flavor, with some recipes including vegetables like cabbage or carrots.
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  Mutton Noodle Soup

  Lamb boiled noodle is a dish where lamb is sliced or cubed and cooked together with noodles in boiling water. The main ingredients include lamb and noodles made from flour, along with seasonings such as green onions and ginger. First, the lamb is blanched to remove any odor, then it is cooked together with the noodles, and finally seasoned with an appropriate amount of salt and spices.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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