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Jiapo International Conference Center Savory Delights

北京菜 · ⭐ 3.9

No. 6 Shun'an Road

Dishes

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  Qiao Bo Immortal Chicken

  Qiao Bo Immortal Chicken is a traditional dish made with chicken and various spices, slowly stewed in a special sauce. Its meat is tender and flavorful, with a unique aroma.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Qian Dao Lake Fish Head with Flatbread

  Qianshan Lake Fish Head with Flatbread is a dish featuring large fish heads from Qianshan Lake as the main ingredient. The fish head is cut into pieces and stewed together with辅料 such as ginger slices and green onion segments, along with seasonings like soy sauce and cooking wine. It is slowly simmered until the broth becomes rich and flavorful. Then, baked flatbread is immersed in the soup, allowing it to absorb the delicious fish flavor and creating a unique taste.
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  Cumin Sesame Lamb

  Cumin sesame lamb is a dish featuring lamb as the main ingredient, seasoned with cumin and sesame. The lamb is marinated, then stir-fried with cumin powder and sesame to blend flavors. High-heat quick frying keeps the meat tender while enhancing cumin's aroma and sesame's nuttiness.
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  Stir-Fried Chinese Cabbage

  Stir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
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  Crispy Onion Braised Pig Trotter with Wine Aroma

  Pig trotters, after blanching, are simmered slowly with white parts of scallions and seasonings like yellow wine, soy sauce, and rock sugar until tender and flavorful, with rich scallion aroma.
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  Preserved Garlic Braised Intestines

  Garlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
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  Spicy Beef Trio Stew

  Spicy beef stew with beef tripe and beef offal, seasoned with chili and Sichuan pepper, slowly simmered in a clay pot after blanching the ingredients.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Spicy盆盆虾

  Spicy盆盆虾 is a dish made primarily with fresh river shrimp, seasoned with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. After cleaning the shrimp, the辅料 are stir-fried in hot oil until fragrant, then the shrimp are added and stir-fried until they change color. Seasoning is then added and the dish is simmered to allow the flavors to penetrate. Finally, chopped scallions are sprinkled on top. The finished dish has a bright red color and firm shrimp meat.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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