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Beijing Chifeng Inn Chinese Restaurant

地方菜 · ⭐ 4.1

Fangzhuang Subdistrict

Dishes

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  Inner Mongolian Milk Tea

  Inner Mongolian milk tea is made from fresh milk, brick tea, and salt through a boiling process. First, the brick tea is crushed and boiled with water, then fresh milk is added, and finally salt is used for seasoning. During the cooking process, the aroma of tea and milk blend together to create a unique flavor.
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  Salty Pork Dumplings

  Salty锅包肉 is a dish made with pork tenderloin, cut into pieces, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sauce of soy sauce, sugar, vinegar, garlic, and water starch.
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  Crispy Fried Yellow Croaker

  Dry-fried华子鱼 is a dish featuring fresh华子fish, marinated, coated in starch or flour, then deep-fried until golden and crispy. The result is tender inside with a crunchy exterior and delicious fish flavor.
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  Hand-撕炖肉

  Hand-pulled meat is a dish primarily made with mutton, typically using bone-in lamb leg or rib. The meat is cut into pieces and stewed in water until tender, resulting in soft meat and rich broth. It's traditionally eaten by hand, tearing or grabbing the meat directly to highlight its authentic flavor.
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  Hand-pulled Noodles

  A traditional Chinese noodle dish made by hand-pulling dough into thin strands, then boiled and served with savory toppings or broth.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Oil渣 Dumplings

  A traditional Chinese dumpling filled with pork cracklings and vegetables, known for its rich, savory flavor.
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  Fried Cake

  Deep-fried glutinous rice cake made from glutinous rice flour, sugar, and water, filled with red bean paste, jujube paste, or sesame, shaped into rounds or ovals, then fried until golden and crispy.
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  Hot Pot

  Hot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
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  Pan-fried Blood Sausage

  A traditional Chinese dish made by mixing pig's blood, pork filling, and spices, then pan-frying the mixture in sausage casings until crispy outside and tender inside.
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  Tiger Salad

  Tiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
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  Chifeng Double Sandwich

  Chifeng Duijia is a baked pastry made of flaky bread and smoked meat. The flaky bread has a golden, crispy outer crust with distinct layers inside; the smoked meat is made from high-quality pork, marinated with special seasonings and smoked to perfection, resulting in tender, flavorful meat. When eating, the smoked meat is placed between two pieces of the flaky bread, creating a rich and satisfying texture.
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  Stir-fried pork belly with chili skin

  Stir-fry chili skin with pork belly; slice the pork, render its fat first, then add the chili skin to absorb its aroma for a rich flavor.
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  Sour Cabbage Oil Squid Dumplings

  Sour cabbage and oil squid dumplings feature a filling of minced sour cabbage mixed with oil squid, seasoned and wrapped in dough, then boiled or steamed.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Pan-Fried Huazi Fish

  Pan-Fried Huazi Fish is a dish made with Huazi Fish pan-fried. The main ingredients include Huazi Fish, green onion, ginger, garlic, and cooking oil. The preparation method is simple, highlighting the freshness of the fish and its crispy outside with tender inside.

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