Yimeng Mountain Specialty Chicken Stir-Fry (Kaiguzhuang Branch)
地方菜 · ⭐ 3.5
Unit 14, Zone V, Yancun Lühai Market, North of Kaigu Village, Yan Cun Town
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 14, Zone V, Yancun Lühai Market, North of Kaigu Village, Yan Cun Town. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xuzhou Local Pot Chicken, Wood Ear Mushroom, Yimeng Mountain Stir-Fried Rooster.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 地方菜
- Rating: 3.5
- Address: Unit 14, Zone V, Yancun Lühai Market, North of Kaigu Village, Yan Cun Town
- Popular dishes: Xuzhou Local Pot Chicken, Wood Ear Mushroom, Yimeng Mountain Stir-Fried Rooster, Sea Duck Egg, Steaming White Buns
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Dishes
Xuzhou Local Pot ChickenXuzhou hometown pot chicken is a dish made primarily with chicken, combined with ingredients such as potatoes and green peppers. The chicken is cut into pieces and stewed together with seasonings, then additional vegetables are added to continue simmering in the pot. Finally, it is slowly heated in an iron pot until fully flavored, creating a unique 'pot aroma' taste.
Wood Ear MushroomWood 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.
Yimeng Mountain Stir-Fried RoosterYimeng Mountain Stir-Fried Rooster is a traditional dish made from large roosters native to the Yimeng mountain area, stir-fried with various seasonings and spices. First, the rooster is slaughtered, cleaned, and cut into pieces. Then it is stir-fried in hot oil, followed by adding葱姜蒜 (scallions, ginger, garlic) to enhance aroma. Finally, soy sauce and cooking wine are added for flavor, and the dish is simmered briefly so the chicken fully absorbs the broth, resulting in a deliciously rich taste.
Sea Duck EggSea duck eggs are produced by ducks raised near the coast and are typically eaten after being pickled or boiled. Main ingredient is sea duck egg, prepared by pickling, boiling, or steaming to achieve a rich, smooth yolk.
Steaming White BunsHot steamed white buns are made from flour, yeast, and water, fermented and then steamed. The dough is kneaded, left to rise, shaped, and steamed until fluffy and soft.
Chicken HeadChicken head refers to the chicken's head, typically cleaned and simmered or braised with ginger, scallions, and other seasonings until tender and flavorful. Common methods include steaming, braising, or stewing, resulting in a soft, gelatinous texture.
Chicken FeetChicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.
Spicy Chicken FeetSpicy chicken feet is a dish made primarily from chicken feet, seasoned with chili peppers, Sichuan peppercorns, and other spices. The chicken feet are marinated, then deep-fried until golden and crispy, before being stir-fried with spicy and numbing seasonings to fully absorb the rich麻辣 flavor.