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Shang Yu Hui Cai Guan (Chao Yang Branch)

地方菜 · ⭐ 4.3

No. 5 Panjiapo Hutong, Dongzhimen Subdistrict (East of Meihui Building)

Dishes

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  Country-style Pot-Baked Crisp

  Rural rice crackers are made from rice, soaked and ground into slurry, then spread thin and roasted over charcoal or iron pan until crispy. No extra seasonings are added, preserving the natural rice aroma and caramelized scent. The finished product is golden yellow and crunchy.
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  Spicy Pot Sliced Winter Bamboo Shoots

  Dry-braised bamboo shoots is a dish featuring bamboo shoots as the main ingredient, sliced and stir-fried with chili, garlic, ginger, and seasonings, then slowly simmered over low heat until flavorful. The dish has a clear color, tender-crisp bamboo shoots, and rich taste.
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  Wuwei Board Duck

  Wuwei board duck is made from Chaohu muscovy ducks, first marinated and then smoked. The meat is tender with just the right amount of fat. During preparation, a variety of spices are used for marinating, followed by smoking in a specially designed oven, giving the duck a unique aroma and flavor.
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  Stir-Fried Mung Beans with Rooster

  Stewed rooster with edamame is a dish featuring chicken and edamame. Chicken pieces are simmered with edamame and seasonings, slowly braised until the meat is flavorful and the beans are tender.
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  Stir-fried Water Celery with Fried Tofu Sheets

  Water celery stir-fried with fragrant tofu is a refreshing home-style dish. The main ingredients include fresh, tender water celery and fragrant tofu. The preparation method is simple: first wash and cut the water celery into segments, and slice the tofu into strips. Then, heat a wok with oil, sauté minced garlic until fragrant, add the water celery and stir-fry until just cooked through, followed by adding the tofu. Season with an appropriate amount of salt and chicken essence, stir well, and serve.
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  Braised Pork with Dried Bamboo Shoots

  Bamboo shoot braised pork is a dish made with pork belly and dried bamboo shoots. Pork belly is blanched to remove odor, then simmered with rehydrated bamboo shoots and seasonings like soy sauce, sugar, and cooking wine until tender.
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  Old Duck Soup

  Old duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
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  Fragrant Stinky Tofu

  Fragrant stinky tofu is a dish made primarily from tofu. The tofu is first fermented in a special brine until the surface turns slightly yellow and the inside becomes soft, then fried in oil until crispy. Finally, it's drizzled with a sauce made from chili, garlic, green onions, and soy sauce, giving it a rich aroma.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.
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  Huangshan Stinky Carp

  Huangshan stinky salmon is made from fresh salmon, fermented to develop a unique aroma, then stewed slowly with tofu, chili, and ginger. Microbial fermentation gives it a distinctive flavor. The dish has a light yellow color and tender texture.

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