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Tai Xueshi Kaoya · Yu Tou Bao Bing (Chang Ying Hua Lian Dian)

Home-style Chinese cuisine · ⭐ 4.4

West Zone, F3, Beijing Hualian Changying Shopping Center, No. 17 Chaoyang North Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Japanese-style Quinoa Salad

  A Japanese-style quinoa salad featuring quinoa as the main ingredient, combined with fresh vegetables like lettuce, cucumber, cherry tomatoes, and avocado. Drizzled with a touch of olive oil, lemon juice, and sea salt, then mixed and ready to enjoy.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Lemon Flavor Shrimp

  Lemon-flavored shrimp features fresh shrimp with lemon slices, garlic, and ginger. After blanching or stir-frying, the shrimp absorbs lemon's aroma and tanginess, resulting in tender, uniquely flavored meat.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Bamboo Shoots Braised Pork

  Bamboo shoot braised pork is a dish primarily made with fatty pork belly and rehydrated bamboo shoots. After cutting the pork into pieces and blanching it, it is cooked together with the bamboo shoots in a pot along with soy sauce, sugar, and cooking wine. It is slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the rich broth, resulting in a deeply flavorful dish.
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  Scallion Braised Sea Cucumber (Medium Portion)

  Scallion braised sea cucumber is a Chinese dish made with sea cucumber, scallions, and seasonings cooked slowly. The sea cucumber becomes tender, and the dish has a rich scallion flavor with a fresh taste.
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  Steamed Shrimp Balls with Garlic and Vermicelli

  Steamed shrimp balls with garlic and vermicelli is a dish featuring fresh shrimp balls and soaked vermicelli. Shrimp balls are deveined, marinated in wine and salt, arranged with vermicelli, topped with sautéed garlic, then steamed until tender. The shrimp is succulent, the vermicelli absorbs the broth, and the garlic aroma is rich.
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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.
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  Fish Head with Flatbread

  Fish head with flatbread is a dish featuring fish head, typically from bighead carp or silver carp, stir-fried or stewed with scallions, ginger, garlic, soy sauce, and other seasonings. Flatbread pieces are added to simmer together, absorbing the rich broth and becoming soft and flavorful.

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