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Time Town Restaurant

北京菜 · ⭐ 3.9

No. 230, Mengwu Village, Junzhuang Town

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Farmhouse Sauce-Flavored Rooster

  Selected premium free-range chicken is marinated and slowly stewed, then cooked with fermented bean paste, soy sauce, sugar, and other seasonings. Rich in sauce flavor, tender and juicy meat, with a balanced salty-sweet taste and a hint of spiciness.
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  Braised Clear River Fish

  Stewed clear river fish is a dish featuring clear river fish as the main ingredient, combined with tofu, potatoes, and vermicelli, seasoned with oil, doubanjiang, ginger, and garlic, then slowly braised until flavorful.
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  Fried Tofu Pockets

  Fried tofu is a dish made primarily with soft tofu. The tofu is cut into cubes and pan-fried until slightly golden, then seasoned with soy sauce, salt, scallions, and ginger. Some recipes add minced meat or vegetables for richer flavor.
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  Sichuan Salt and Pepper Mushrooms

  Szechuan salt double-flavor mushrooms use fresh mushrooms, sliced and marinated separately with different seasonings. One part is stir-fried with Szechuan pepper and salt, the other with additional seasonings to create a distinct taste. The dish offers two flavors in one combination, rich in texture.
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  Crystal Braised Egg Tart

  Crystal braised egg waffles are a dessert made from egg mixture with sugar, salt, and seasonings, steamed in special molds. After cooling, they're soaked in braising sauce to achieve a semi-transparent appearance and soft, chewy texture.
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  Braised Meatballs

  Stewed meatballs made from pork, beef, or fish, mixed with starch, egg white, scallions, and ginger, then slowly cooked in water or broth until tender. Often served with carrots, cabbage, and tofu.
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  Fried Sichuan Pepper Shoots

  Fried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
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  Fried Tofu Balls

  Fried tofu balls are made by mashing tofu, mixing in seasonings, shaping into balls, and frying until golden and crispy. Main ingredients include tofu, minced pork or shrimp, scallion and ginger, egg, and starch.
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  Steamed Tofu with Sliced Rice Noodles

  Steamed tofu slices with seasoning powder, a dish where soft tofu is sliced thin, mixed with spices, and steamed until tender, absorbing flavors from葱姜蒜, soy sauce, and salt.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Stone-ground Tofu

  Stone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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  Stewed Fish in Iron Pot

  Stewed fish in an iron pot is a dish made with fish as the main ingredient, combined with various seasonings and spices, slowly simmered in an iron pot. The fish meat is tender, and the broth is rich, fully blending the aroma of the seasonings.
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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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  Hand-extruded noodle soup

  Hele noodles are a traditional noodle dish made primarily from flour and various vegetables or meats. The preparation involves kneading flour into dough, extruding it through a hele machine to form noodles, then cooking them with a stewed broth and vegetables.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  鹿角菜打卤

  Lu Jiao Cai Da Lu is a dish featuring鹿角菜 as the main ingredient. After soaking, it's stir-fried with minced pork, mushrooms, and wood ear fungus, seasoned with soy sauce, salt, and sugar, then thickened into a sauce and served over cooked noodles or rice.

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