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Chuang Quan Dong · Beef Ribs and Tail One-Pot Fragrance (Shunyi Branch)

Northeastern Chinese cuisine · ⭐ 4.7

No. 5 Yixin Home Garden, 1st Floor, No. 5-07, Shunping Road

Dishes

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  Kanto-style Glass Noodles

  Kanto Da La Pi is a cold dish primarily made from starch ingredients like potato or mung bean starch, boiled, cooled into transparent noodles, sliced, and mixed with cucumber and carrot strips, then dressed with a flavorful sauce.
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  Cold Noodles

  Cold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Small Steamed Bun

  Little flower buns are a traditional Chinese wheat-based dish. Made primarily from flour, the dough is fermented, rolled into thin sheets, and then shaped into flower-like forms. Steam-cooked to perfection, they have a soft texture with distinct layers.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Ox Tail Steak Pot

  Beef tail steak pot features beef tail and steak, simmered together after blanching, with scallions, ginger, garlic, star anise, and bay leaves, slow-cooked until tender with rich broth.
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  Steak and Oxtail

  Steak and beef tail is a dish featuring steak and beef tail as main ingredients. Steak is usually from sirloin or tenderloin, while beef tail is rich in gelatin. Both are marinated and then braised or pan-seared for tender, flavorful meat and rich broth.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Dipping Sauce Dish

  Dipping sauce dishes involve slicing fresh vegetables or cooked foods and serving them with a specially prepared sauce. Main ingredients include vegetables such as cucumber, carrot, lettuce, and bean sprouts, along with accompaniments like dried tofu, eggs, and ham. The preparation method involves cutting the ingredients into thin slices or small pieces, arranging them on a plate, and serving them with a dipping sauce made from soy sauce, garlic paste, vinegar, chili oil, and sesame paste. Simply dip the food into the sauce before eating.
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  Chicken Feet and Pork Ribs Hot Pot

  Chicken feet and pork ribs stewed with spices like ginger, scallions, and star anise until tender and flavorful.

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