Popolar Food During 2008 Olympic Games in Beijing, China

宫保雞丁(Kung Pao Chicken, Menu #505) Gong Bao Chicken with Peanuts

People from all over China congregate in the capital, and they have one thing in common: a desire for the tastes of their hometowns. Exploring restaurants devoted to all of China’s regional cuisines would be a tall order, but you might start with one of the most famous cuisines, Sichuanese, by seeking out this classic dish, also known as kung po chicken. The authentic version is light-years away from that served in most Western Chinese restaurants (usually called kung pao).

水餃 (Menu #809) Shui Jiao or Jiao Zi

These boiled crescent dumplings are comfort food, Beijing-style. At the Chinese New Year, whole families gather to make and eat them, but they are also an everyday snack, available in many places throughout the city. You might have them stuffed with minced pork and cabbage; scrambled egg and Chinese chives; or, in a Muslim restaurant, minced lamb. Cooked in a skillet rather than in boiling water, they end up as pot stickers (guo tie) with crunchy golden bottoms. They are traditionally served with soy sauce, vinegar, and chile oil, mixed to taste in small dipping dishes.

炸醬麵 (Menu #807) Zha Jiang Noodles

Hand-pulled noodles, made to order by specialist noodle chefs, are one of the delights of China. They can be served in soup or with a sauce, but the most classic Beijing preparation is zha jiang mian: drained noodles tossed with a rich minced-pork sauce and a smattering of fresh vegetables.  

Mongolian Hot Pot. Known in Chinese as scalded mutton (shuan yang rou), this is the distinctive hot pot of Beijing. Cook your own thin slices of mutton in bubbling broth, along with vegetables and bean thread noodles, and then dip them into a sauce made of sesame paste, chive-flower preserve, and other seasonings. It’s more of a midwinter dish than food for August.

重庆火锅 ChongQing Hot Pot is on our menu.  You can have both spicy and non-spicy brothes in the same partitioned pot.  Plan to come when you have time and the restaurant isn't too busy so that you can enjoy the food and relax.  Call in for reservation, 978-256-8545.

山城擔擔麵 (Menu #806) DAN DAN Noodles (Spicy Peanut Noodles)

Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Szechuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles. Meanwhile, combine the tahini, Szechuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil. When the noodles are done, drain and toss them with the tahini.  Mixture. Sprinkle the peanuts on top before serving.

Yield: 2 servings
Heat scale: Hot

紅油水餃 (Menu #808) Dumplings in Spicy Chili Oil

1/4 pound pork, minced
3 scallions, chopped
16 wonton wrappers, trimmed into circular shape
2 tablespoons Szechuan chile oil (see directions below)
1 teaspoon soy sauce
1 teaspoon Chinese or white vinegar
1 teaspoon ground Szechuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar

Mix the pork and scallions. Fold a bit of the mixture inside each wonton wrapper, pressing the edges together to make flat half-moon ravioli shapes. Boil the wontons in water until they float (about 5 minutes). Meanwhile, mix the chile oil, soy sauce, vinegar, Szechuan pepper, garlic, and sugar. Drain the wontons, and pour the oil mixture over them. (To make Szechuan chile oil: Heat 1 cup of vegetable oil in a saucepan over medium heat. Remove the pan from the heat and stir in 1/4 cup of whole Szechuan red peppercorns and 2 tablespoons of crushed red chile peppers. Let it sit for about 10 minutes, then strain out the peppers.)

Yield: 16 wontons
Heat scale: Medium

麻婆豆腐 (Menu #418) MA PO TOFU

You can omit the pork for a vegetarian version (menu #601).

2 tablespoons vegetable oil
1/4 pound pork, minced
2 tablespoons chopped scallions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon Chinese chile sauce (crushed chiles in oil) or crushed dried red chile peppers
1 tablespoon ground Szechuan red peppercorn
3/4 cup water
2 tablespoons soy sauce
1 pound firm tofu, cut into 1/2-inch cubes
1 teaspoon cornstarch

Heat a wok, then heat the oil in it. Brown the pork, then remove and reserve it. Stir-fry the scallions, garlic, ginger, chile sauce, tofu, and reserved pork. Stir gently to coat the tofu with the liquid, then cover and reduce heat. Simmer for 3-5 minutes. If desired, thicken the liquid by adding cornstarch (dissolved in a little water to make a paste). Garnish with more ground Sichuan pepper to taste. Serve with rice.

Yield: 2 servings
Heat scale: Hot

Let us Host Your Function

During regular business hours, you will share the dining room with other customers.

The entire dining room can be reserved exclusively for your function, before lunch rush hours or after dinner rush hours. $200 min. purchase and reservation is required.  A service fee may be charged.

You can count on our team to pull your event together perfectly for you.

Cook to Your Order

Name your dish (authentic Chinese food only).  We will cook it for you. 

We are confident that our head chef, Chef Shao, can cook to your order.

Call 978-256-8545 - We will need to know what, how much, when and where you would like to have your order.