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Huang Temple Lu Zhu Old Beijing Sauce Pork Restaurant (Pinglu Garden Branch)

小吃快餐 · ⭐ 3.9

No. L7, Nanmofang Road (diagonally opposite Nanmofang Police Station)

Dishes

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  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
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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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  Winter Melon Meatball Soup in Small Pot

  Small clay pot winter melon meatball soup is primarily made with winter melon and meatballs. Winter melon slices are cooked together with meatballs made from ground pork or chicken in a clay pot, simmered with water until the winter melon becomes tender and the meatballs are fully cooked, resulting in a light and delicious broth.
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  Secret-Recipe Crisp Pickles

  Secret-style refreshing pickled vegetables are primarily made from cabbage, radish, and chili peppers. After washing and cutting into pieces, they are briefly salted, then mixed with garlic, ginger, Sichuan peppercorns, fish sauce, and other seasonings. The mixture is placed in a sealed container and fermented for several days.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Crispy Eel

  Crispy eel is a dish primarily made with ribbon fish. The ribbon fish is cut into segments, marinated, then coated with starch or flour before being deep-fried in oil until the skin becomes crispy and golden yellow. The finished dish has a golden color and a crispy, fragrant texture.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings. The pig trotters must be thoroughly cleaned before being slowly stewed for a long time to become tender and fully infused with flavor.
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  Spiced Meat Platter

  A cold appetizer made by selecting various meats such as ham, bacon, and sausages, marinating them in a specially prepared sauce, slicing, and arranging them artistically. The meats are tender and well-seasoned, offering both visual appeal and delicious flavor.
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  Braised Pork Elbow

  Braised pork knuckle is a traditional dish made primarily from pork knuckles. First, the pork knuckles are cleaned thoroughly and then marinated to allow them to absorb flavor fully. Next, the marinated knuckles are simmered slowly in a rich sauce until the meat becomes tender and the sauce thickens. Finally, the dish is served sliced.
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  Chicken Oil Flatbread

  Chicken fat烙饼 is a type of flatbread made primarily from flour, mixed with chicken fat and water to form a dough. The dough is rolled into thin sheets and cooked on a flat pan. To prepare it, the dough is divided into small portions, each rolled into a round饼皮, then placed in a hot pan and cooked until both sides turn golden brown, resulting in a crispy exterior and a soft interior.

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