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Dongjia Diyi · Kao Ya Dian (Da Xing Qingyuan Store)

Home-style Chinese cuisine · ⭐ 4.4

No. 1-3, Qingyuan Xili

Dishes

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  Chicken Broth with Mustard Greens

  Stewed chicken mustard greens in clear broth is a dish featuring fresh chicken mustard greens cooked with high-quality stock, absorbing its rich flavor. A touch of ginger enhances aroma and reduces any fishy taste. The broth is typically made from chicken or pork bone stock for a light, savory taste.
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  Old-style Stewed Taizhou Tofu

  Made with local old tofu from Taizhou, slowly stewed using traditional methods, paired with pork belly, mushrooms, and greens, seasoned with soy sauce, cooking wine, and rock sugar, simmered until flavorful—soft tofu and rich broth.
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  Kung Pao Chicken Legs

  Kung Pao Chicken Leg Meat features diced chicken thigh marinated and stir-fried with peanuts, dried chili peppers, and aromatics like scallions, ginger, and garlic. A seasoned sauce of soy sauce, vinegar, sugar, rice wine, and starch is quickly tossed in, then topped with fried peanuts for a crispy finish.
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  Head Chef Vegetable Salad

  Head Chef Vegetable Salad is made with fresh lettuce, cucumber, carrot, tomato, and onion, dressed with a special sauce, offering a refreshing and nutritious taste.
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  Mixed Seafood in Spicy Sauce

  Laozhi Seafood Family Feast is a cold dish featuring various seafood like shrimp, squid, clams, and crab sticks, mixed with vegetables such as cucumber and carrot, and dressed in a specially prepared sauce made from soy sauce, vinegar, sugar, garlic, ginger, and chili.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Dong's Cold Noodles

  Dongjia Da Lapian is a dish primarily made with lapian, combined with shredded cucumber, shredded carrot, wood ear mushrooms, and other vegetables, then dressed with a specially prepared sauce and served chilled. The lapian is thin, translucent, and smooth, the vegetables are crisp, and the sauce is rich and aromatic—offering a perfect balance of color, aroma, and flavor.
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  Dong's Signature Eggplant

  Dong's signature eggplant is made from fresh purple eggplants, carefully prepared through a meticulous process. The eggplants are first deep-fried until golden and crispy, then slowly stewed with a specially crafted sauce to fully absorb the rich flavors, resulting in an appealing color and aroma.
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  Dong's Secret Crispy Prawn

  Dong's secret recipe crispy pastry giant prawns made with fresh giant prawns, deveined and留尾, marinated in a special sauce, then wrapped in crispy pastry and baked. Golden, crunchy crust with tender,弹牙 shrimp meat, rich flavor layers.
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  Dong's Crispy No-Grease Roast Duck

  Dong's Crispy No-Grease Roast Duck uses plump ducks that are specially marinated and roasted over fruitwood charcoal. The resulting duck has a crispy skin and tender meat, best enjoyed with thin pancakes, scallion strips, and sauce.

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