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Zhi Guang Yuan Halal Beijing Snacks (Hong Lian Lu Branch)

小吃快餐 · ⭐ 4.3

Building 6, Honglian Beili, Guang'anmen Wai Subdistrict

Dishes

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  Layered Shredded Sugar Fire Cake

  Qian Ceng Shui Si Tang Huo is a traditional Chinese pastry made primarily from flour, brown sugar, and oil. By repeatedly folding the dough, a layered fire cake is created, then baked until golden and crispy. Each layer is evenly coated with brown sugar, giving the pastry a satisfyingly crisp exterior and a sweet, rich filling.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Hairtail

  Hairtail is a common marine fish, usually cooked as whole or in segments. Main ingredient is hairtail, with辅料 including ginger, scallion, garlic, soy sauce, and cooking wine. Common methods are pan-frying or braising—marinate the fish, then fry until golden brown on both sides, followed by simmering with seasonings.
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  Beef-filled香包

  Beef-filled dumplings are a type of pastry made with flour as the wrapper and beef as the main filling, typically seasoned with scallions, ginger, and other spices. The dough is rolled into a thin skin, filled with beef mixture, sealed by pinching the edges, then steamed or pan-fried until cooked. The outer skin is soft while the inner filling is savory and aromatic.
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  Steamed glutinous rice cake

  Zeng Gao is a traditional Chinese dessert made primarily from glutinous rice and red dates. The preparation involves soaking the glutinous rice, steaming it until cooked, then mixing it with red dates and steaming again in a zeng (a traditional steaming vessel) until the rice and dates are fully blended, resulting in a soft, sticky, and sweet texture.
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  Old Fat Qiangbai Steamed Bun

  Old肥Qiang white steamed buns are a traditional Chinese flour food made from flour, old starter (fermented dough), and water. The dough is mixed, kneaded, fermented, shaped, and steamed to create a soft, elastic texture with a pure white color.
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  Fermented Soybean Dumpling

  Doubao is a traditional Chinese pastry made with red bean paste as filling and a wrapper of yellow millet flour, glutinous rice flour, or wheat flour. To prepare, roll out the fermented dough into round sheets, fill with red bean paste, seal the edges, place seam-side down in a preheated flat pan, and cook over low heat until golden brown on both sides.
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  Spicy Chicken Feet

  Sauce chicken feet are made from chicken claws, blanched and then slowly stewed or marinated with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings to absorb the rich flavors, resulting in a soft yet chewy texture.
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  Sweet and Sour Cucumber

  Sweet and sour pickled cucumbers are a cold dish made from fresh mini cucumbers, sliced or smashed, then mixed with sugar, vinegar, and salt to marinate. No heating is involved, preserving the crisp texture.
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  Leek and Egg Dumplings

  A savory steamed bun filled with chopped leeks and eggs, made by mixing the ingredients and wrapping them in fermented dough before steaming. The outer skin is soft while the filling is fragrant and flavorful.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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