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Shennong Jiayan (Beijing Mentougou Branch)

地方菜 · ⭐ 4.3

3rd Floor, Building 5, Phase II Xiaobai Building, Dayu Middle Road

Dishes

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  Herbal Chicken Hot Pot with Fresh Vegetables and Mushrooms

  Made with nourishing free-range chicken, seasonal vegetables, and mushrooms, simmered in a clear broth. The chicken is blanched to remove odor, then cooked slowly with fresh vegetables and mushrooms to preserve natural flavors.
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  Pan-fried Silver Carp with Free-range Eggs

  A dish made by mixing free-range eggs with silver fish, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Stir-fried Shennongjia Yellow Beef

  Xiao Chao Shennongjia Yellow Beef is a dish featuring premium yellow beef from the Shennongjia region, stir-fried quickly with green and red peppers. The beef slices are marinated and cooked at high heat with vegetables to retain tenderness and crispness.
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  Special Preserved Mustard Greens Braised Pork

  Special Mei Cai Pork Belly features braised pork belly slices layered with dried mustard greens, steamed until tender and flavorful. The dish boasts a glossy red color, melt-in-the-mouth meat, and fragrant greens infused with meat juices.
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  Shennongjia Hollow Small Potatoes

  Shennongjia hollow small potatoes is a dish featuring local specialty small potatoes. After washing, they are steamed or boiled until hollow inside, then mixed with garlic, scallions, chili, or pan-fried slightly for a soft, chewy texture.
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  Shennong Pomegranate Dumplings

  Shennong pomegranate buns use fresh pomegranates as the main ingredient. After removing the seeds, they are mixed with glutinous rice flour to form small包s, then steamed to reveal a ruby-like color. The outer skin is soft and chewy, while the filling offers a balanced sweet-sour taste with distinct layers.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Honeycomb Smoked Black Tofu

  Honeycomb腊香黑豆腐 is a dish made from black tofu, marinated and pan-fried. The smooth texture of the tofu blends with the aroma of cured meat or sausage, creating a unique flavor. The tofu is cut into cubes and stir-fried with cured pork, absorbing the savory taste while developing a slightly crispy, honeycomb-like surface.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Braised Black Pork with Honghu Lotus Root

  Black pork chops stewed with Honghu lotus root, using premium black pork and delicate lotus root from Honghu, Hubei. After blanching, ingredients are slowly simmered with seasonings to infuse flavor into the pork and soften the lotus root.

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