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Beijing Native (Sanhuan Xin Cheng Branch)

北京菜 · ⭐ 3.5

Room 27-01, Building 13, No. 8 Courtyard, Fengqiao Road, Xincun Subdistrict (Sanhuan Yinghe Hospital)

Dishes

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  Health-Enhancing Scorpion

  Health-Enhancing Scorpion is a specialty dish made primarily with scorpions, usually fried or stewed. Scorpions are rich in protein and trace elements and are believed to have nourishing effects.
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  Braised Mixed Pot

  Spiced stew pot with various ingredients like pork intestine, lung, tofu, blood pudding, potatoes, and lotus root, slowly simmered in seasoned broth. Aromatic spices such as star anise, cinnamon, Sichuan pepper, and soy sauce create a rich, flavorful taste.
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  Indigenous Explosion of Three Varieties

  Indigenous Explosion of Three Varieties is a Chinese stir-fry dish made with pig liver, pig lung, and pig heart. The three organs are sliced and quickly stir-fried, resulting in a tender texture and rich flavor.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Crispy Fried Intestine with Pepper and Salt

  Crispy fried intestine with pepper and salt is a Chinese dish made with pork intestines, which are deep-fried and seasoned with pepper and salt. It has a crispy exterior and tender interior with a salty and fragrant flavor.
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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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  Crispy Lotus Root Dumplings

  Fried lotus root pockets are a Chinese dish primarily made with lotus root and pork filling. The lotus root is sliced, filled with seasoned pork, then coated in starch or batter before being deep-fried until golden and crispy.
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  Stir-fried Pork Intestines

  Jiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.

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