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Men Guo Hutong Bai Nian Lu Zhu (Chao Nei Store)

小吃快餐 · ⭐ 4.0

No. 115, Chaoyangmen Nei Street

Dishes

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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Listen to the Bering Sea Soda

  Bingyang Soda is a drink made primarily from Bingyang soda. Pour the soda into a glass, add ice or fruit slices for a refreshing taste perfect for summer.
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  Braised Intestines

  Offal stew is a traditional dish primarily made with pig intestines. After careful cleaning, the intestines are simmered with various spices and seasonings until fully infused with flavor. The finished offal stew features plump intestinal walls, a tender texture, and rich, aromatic broth with complex flavors.
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  Intestine Braised Noodles

  Intestine braised noodles are a Chinese dish made with pork intestines, which are cleaned, blanched, and then cooked with seasonings, served with noodles. The taste is rich and flavorful.
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  Vegetable Assortment

  Vegetable salad is a cold dish made primarily from fresh vegetables such as cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed. After washing and slicing or dicing, the vegetables are either blanched or mixed directly with seasonings for a crisp and refreshing taste.
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  Old Beijing Fried Crispy Sticks

  Old Beijing crispy fried rolls are a traditional Beijing snack made from mung bean flour and tofu skin. Mix the flour into a paste, pour into hot oil, add cut tofu skin strips, fry until golden and crispy, then drain. Control the heat to achieve a crisp exterior and soft interior.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Vegetarian Assorted Dishes

  Old Beijing Vegetarian Assorted Dishes is a stir-fry featuring various vegetables like carrots, wood ear mushrooms, bean sprouts, green peppers, shiitake mushrooms, and tofu skin. Ingredients are sliced or julienned, blanched or stir-fried separately, then combined and seasoned.

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