Bei Ping Tong Qing Lou

Classic Northern dumplings with a filling of seasoned ground pork. The bottom is pan-fried to a golden crisp, while the top remains soft and chewy. They are juicy when bitten into.

Steamed dumplings with thin skin and abundant filling, mixed with the aroma of chives and whole shrimp. Steaming preserves the original flavor of the ingredients, resulting in a fresh and sweet taste.

Traditional steamed dumplings with a filling of seasoned ground pork and vegetables. The dough is chewy, and the filling is firm and juicy.

Steamed dumplings with a beef filling. The beef flavor is rich, and they are steamed with a special dough, offering a unique taste.

Steamed dumplings for vegetarians, typically filled with ingredients like bok choy, shiitake mushrooms, vermicelli, and dried tofu. They have a rich and refreshing texture.

Pan-fried flatbread is cut into strips and braised with Mu Shu pork (eggs, wood ear mushrooms, shredded pork). The flatbread strips absorb the rich flavor of the sauce and ingredients, resulting in a moist and chewy texture.

A simple unleavened flatbread with minimal seasoning, focusing on the aroma of the flour and its layered texture. Crispy on the outside, soft on the inside, it's perfect for pairing with dishes.

Golden, round pancakes filled with succulent beef and scallions. Pan-fried to a crispy exterior, they burst with hot, savory juice when bitten into.

A classic Chinese pastry, made with dough kneaded with scallions and oil, then pan-fried. It's aromatic, crispy, layered, and has a rich scallion flavor.

Half-moon shaped dumplings, typically filled with chives, vermicelli, dried shrimp, and scrambled eggs. Pan-fried to a golden crisp, the filling is savory and appetizing.

Soft, white, thin flatbread, typically used to wrap shredded pork, scallion segments, and sauce. It has a soft, chewy, and elastic texture.

Layers of crispy baked flatbread spread with sesame paste and coated with white sesame seeds. It has a rich aroma and a flaky, crispy texture after baking.

Thinly sliced braised beef is placed inside a crispy baked flatbread. The nutty aroma of the flatbread perfectly complements the savory braised beef, offering a rich texture.

Crispy baked flatbread filled with savory pork slices. The meat is tender, contrasting with the flaky flatbread. It's an authentic Northern way of eating.

A porridge made from millet, with a golden color and a smooth, thick consistency. It has a light and mild flavor, is very warming, and pairs well with strongly flavored dishes.

Steamed white rice, cooked to perfection, is an indispensable staple in Chinese cuisine.

A flavorful noodle soup with 'three delicacies' (shrimp, squid, and pork slices) served with smooth noodles and vegetables.

A thick, savory noodle soup similar to hot and sour soup but without the spice. It's rich in ingredients like pork slices, wood ear mushrooms, and egg drops, with a smooth, thickened broth.

A rich sauce made with sweet bean sauce and ground pork, served with shredded cucumber. Can be chosen as cold noodles or hot mixed noodles, savory and appetizing.

A rich sesame paste base is mixed with noodles. The sesame aroma is strong, and the texture is rich and smooth. Available as cold or hot noodles.

Noodles are stir-fried over high heat with seafood and meat ingredients like shrimp, squid, and pork slices. The noodles absorb the sauce and are infused with 'wok hei'.

Beef slices are stir-fried with vegetables and noodles over high heat. The soy sauce flavor is rich, the beef is tender, and the noodles are chewy and flavorful.

Noodles stir-fried with Mu Shu pork (eggs, wood ear mushrooms, shredded pork). It has a rich texture with a blend of egg and savory flavors, a classic Northern taste.

Fried rice with distinct grains, mixed with three delicacies like shrimp and squid. Can also be served as a sauced rice, topped with a thick, savory gravy.

Aromatic beef fried rice, or choose the sauced rice version. The beef is tender and perfectly combined with the rice.

A classic home-style fried rice with shredded pork and egg. The rice is dry and fluffy, full of egg and pork aroma.

Fried rice with fresh shrimp. The shrimp are crisp and sweet, paired with golden egg-fried rice. It's refreshing and not greasy.

A soup made with small dried shrimp (kai yang) and chopped green vegetables (like spinach). It's a green and white mixture, smooth, light, and nutritious.

A clear soup featuring fresh ingredients like shrimp, sea cucumber, and squid. The broth is fresh and sweet, with generous portions of ingredients.

A simple home-style soup with shredded pickled mustard greens providing a savory flavor, cooked with shredded pork. The broth is light and refreshing, cutting through richness.

Pickled mustard greens and pork stomach slices are simmered together. The broth is sour and appetizing, and the pork stomach is clean and tender, with a unique flavor.

A classic Chinese hot and sour soup with abundant ingredients like tofu, wood ear mushrooms, shredded bamboo shoots, shredded pork, and egg drops. A steaming bowl is very satisfying.

The purest clear soup with egg drops and a few vegetables. The broth is light, and the egg drops are tender, suitable for pairing with strongly flavored dishes.

A light and healthy soup made with fresh vegetables and tender tofu. It has a natural, sweet flavor.

Dried shrimp (kai yang) are sautéed until fragrant, then simmered with napa cabbage. The broth is fresh and sweet, and the cabbage is soft and flavorful.

A traditional Northern soup containing various offal (tripe, intestines, etc.). The broth is rich and has a unique lamb aroma, providing warmth and nourishment.

A smooth and tender soup with finely beaten egg whites resembling hibiscus flowers, combined with the freshness of crab meat. It is visually appealing, aromatic, and delicious.

Tender pork loin slices are quickly blanched and cooked in soup. The meat is tender and not overcooked, and the broth is clear and fresh.

A creamy and sweet soup loved by all ages, with sweet corn kernels, shredded chicken, and egg drops. It has a smooth and rich texture.

A vegetarian soup composed of various vegetables, with a clear and sweet broth, rich in color, healthy, and light.

A famous Northeastern dish featuring sour pickled cabbage, pork belly, and vermicelli soaked in broth. It's warming and appetizing.

A classic Northern Chinese dish where shredded pork is stir-fried with sweet bean sauce. It has a bright red color, a balanced sweet and savory taste, and is best enjoyed wrapped in flatbread with scallions.

Shredded pork is stir-fried over high heat with sweet bean sauce, resulting in a rich, savory flavor. The texture is tender and smooth, making it very suitable for pairing with rice.

Tender yellow chives stir-fried with shredded pork. The yellow chives have a unique aroma and a crisp, sweet taste, making it a refreshing home-style dish.

A well-known stir-fried dish where crisp green peppers complement tender shredded pork. Simple yet delicious.

Shredded tofu skin is stir-fried with shredded pork. It has a rich texture, combining the aroma of tofu and pork, with a balanced savory flavor, perfect for pairing with rice.

Shredded pickled mustard greens are stir-fried with ground pork. The strong sour aroma stimulates the appetite, making it a great dish to pair with rice.

A famous Beijing dish where stir-fried mixed vegetables (shredded pork, bean sprouts, vermicelli, etc.) are topped with a golden egg crepe, resembling a hat. It has rich textures and an attractive presentation.

Stir-fried with bean sprouts, vermicelli, shredded pork, and yellow chives, this dish is crisp, refreshing, and nutritionally balanced.

Pork loin strips are deep-fried until golden and then coated in a sweet and sour, bright red sauce. Crispy on the outside and tender on the inside, it's a popular sweet and sour dish.

Pork loin strips are deep-fried until golden and crispy, then seasoned with salt and pepper. They are dry, crispy, and aromatic, making them a great appetizer or side dish.

Handmade small pork meatballs, deep-fried until crispy outside and soft inside. They have a rich meaty flavor and are perfectly bite-sized.

A stir-fry of four ingredients cut into shreds, usually including shredded pork and vegetables. It's colorful, crisp, and light.

Three main ingredients are stir-fried over high heat with plenty of scallions for aroma. Full of 'wok hei' and rich fragrance.

Boiled pork belly slices are stir-fried again with sauce. The meat is rich but not greasy, with a strong savory flavor.

A classic Northern home-style dish combining pork slices, eggs, wood ear mushrooms, and cucumber slices. It's colorful, refreshing, and has distinct layers of texture.

A unique combination of pork kidney and preserved egg. The kidney is crisp and tender, while the preserved egg adds a distinct flavor, creating a surprising texture.

Pork kidney slices are quickly stir-fried over high heat, emphasizing precise cooking to maintain a crisp, tender texture without any gaminess.

A double delight of shrimp and pork kidney. The freshness of the seafood combines with the crisp tenderness of the offal, making it a sophisticated dish.

Braised pork intestines are cut into sections and deep-fried. Crispy on the outside, soft and chewy on the inside, served with salt and pepper, it's very aromatic.

Pork intestines are cleaned and braised in soy sauce until flavorful. The texture is soft and chewy, with a rich sauce, making it very suitable for pairing with rice.

A famous Shandong dish where pork intestines are braised through a complex process, resulting in a reddish-brown color. The texture is soft and tender, with a unique flavor profile combining sour, sweet, savory, spicy, and salty notes.

Finely chopped sour pickled cabbage is stir-fried with ground pork. It's crisp, sour, and spicy, making it a great accompaniment to rice or flatbread.

A representative Sichuan dish from Taiwan, featuring pork intestines and duck blood simmered in a spicy broth. The intestines are tender, the duck blood is smooth, and it's slightly spicy and pairs well with rice. Usually served as a mini hot pot.

A famous Jiangnan dish where eel slices are stir-fried over high heat, and hot oil is poured over to release the aroma of minced garlic and pepper. The texture is soft and tender, full of 'wok hei'.

River shrimp are deep-fried until the shells are crispy, then coated in sauce. The shells are crispy, the meat is tender, and the flavor is savory and sweet. Can be eaten with the shells.

Fresh shrimp are simply stir-fried without excessive seasoning, preserving their natural sweetness and crisp texture.

Sweet shrimp are stir-fried with tender pea shoots. The fresh aroma of the pea shoots complements the sweetness of the shrimp, creating an appealing green dish.

A classic combination of pea shoots and shrimp, refreshing, healthy, and with rich textural layers.

Shrimp are coated in batter, deep-fried until crispy, then quickly stir-fried in sauce. Crispy outside, tender inside, with a sweet, sour, savory, and unique flavor.

Shrimp are coated in batter, deep-fried until golden, and served with salt and pepper. They are crispy, aromatic, and delicious.

A hot shrimp sauce is poured over crispy fried rice crusts, creating a sizzling sound. The crusts absorb the delicious sauce, offering a crispy yet moist texture.

Sea cucumber is braised in soy sauce after soaking. It has a soft, chewy texture, is rich in collagen, and has a delicious, rich flavor.

Precious sea cucumber is braised with monkey head mushrooms, a vegetarian delicacy. The mushrooms absorb the rich sauce, have a meat-like texture, and complement the sea cucumber perfectly.

Sea cucumber, shrimp, and squid are placed on a sizzling hot iron plate with sauce. The sauce sizzles, releasing a rich aroma that lasts.

Fresh squid slices are stir-fried over high heat. The texture is crisp, tender, and sweet. Simple seasoning preserves the original flavor of the seafood.

Tender fish fillets are stir-fried with garlic sprouts. The pungent aroma of the garlic sprouts enhances the fish's freshness, creating a unique flavor.

A famous Shandong dish where fish fillets are braised in fermented rice (Zao Lu). The fish is white and tender, with a light aroma and sweetness.

Boneless fish fillets are deep-fried until crispy and then coated in sweet and sour sauce. Easy to eat, appetizingly sweet and sour, suitable for the elderly and children.

Slippery fish fillets seasoned with vinegar, with a distinct sour aroma, tender and smooth fish, and a refreshing flavor.

Simply stir-fried fish fillets with vegetables. The taste is light, allowing you to savor the natural sweetness of the fish.

A whole yellow croaker is deep-fried until crispy outside and tender inside, then coated in a sweet and sour sauce. The fish is delicate, and the sauce is appetizing, making it a grand dish for banquets.

Whole yellow croaker braised in soy sauce. The fish absorbs the savory soy sauce, becoming flavorful and tender.

Fresh yellow croaker is steamed, which best showcases its freshness and delicate texture. It is light and healthy.

Whole yellow croaker is braised with whole garlic cloves. The garlic flavor permeates the fish, removing any gaminess and adding depth.

Cod is braised with doubanjiang (spicy bean paste). The slightly spicy and savory sauce penetrates the fish, making it very suitable for pairing with rice.

Cod is steamed in the simplest way, preserving its buttery, melt-in-your-mouth texture and natural sweetness.

High-quality grouper is steamed. The skin is chewy and rich in collagen, while the flesh is firm and fresh, a top choice for seafood lovers.

Plump crab leg meat is cooked with onions and black pepper sauce on a hot iron plate. It's aromatic, the crab meat is sweet, and the texture is excellent.