Taste Good Beijing Cuisine- Cupertino Menu

Steamed white rice, served as a fundamental and traditional component of a meal.

Shredded pork stir-fried with a rich Beijing sauce, typically includes julienne scallions and served with thin pancakes.

A savory Chinese pancake filled with egg and topped with crispy chips, offering a delightful mix of textures.

Braised belt fish is slowly cooked with a savory blend of soy sauce, garnished with green onions, and typically includes ginger and garlic for added depth.

Deep-fried pork tenderloin, typically includes bell peppers, onions, and pineapple, all tossed together in a tangy sweet and sour sauce.

Eggplant, potato, and pepper stir-fried together, typically seasoned with garlic and ginger in a light savory sauce.

Lamb with cumin typically includes tender slices of lamb stir-fried with cumin seeds, onions, and a blend of spices for a richly aromatic experience.

Griddle cooked organic cauliflower typically includes garlic, ginger, green onions, and Thai chili, prepared in a hot griddle to bring out the flavors.

Shredded pork stir-fried with bamboo shoots, wood ear mushrooms, and carrots in a spicy garlic sauce, embodying a blend of sweet, sour, and spicy flavors.

Fish head stew served with an additional pancake, typically featuring a rich broth and tender fish head pieces.

A vibrant mix of meats and vegetables braised in a spicy sauce, typically featuring a variety of textures and flavors, inspired by Szechuan cuisine.

Duck blood and tripe are simmered in a spicy sauce, typically including bean sprouts, tofu, and a variety of spices for a bold taste.

Tongue fish prepared in a Sichuan-style spicy sauce, typically featuring a blend of Sichuan peppercorns, chili oil, and aromatic vegetables like scallions and ginger.

Slow braised beef shank, marinated in a savory blend of soy sauce and traditional Beijing spices, served chilled.

Celery and dried beancurd rolls are tossed together, typically including a light dressing and hints of garlic and sesame oil for a refreshing taste.

Self-made pigskin aspic, a traditional chilled dish, consists of tender pork skin set into a savory jelly, typically flavored with a blend of spices and herbs.

Preserved egg, typically served with a ginger-infused sauce, offering a unique taste experience.

Black fungus salad typically includes thinly sliced black fungus, complemented by a light and tangy dressing with hints of garlic and fresh cilantro.

Thinly sliced pork trotter meat paired with crisp cucumber, typically dressed in a light, savory sauce.

Crushed cucumber salad is gently smashed to release its flavors, then mixed with garlic, vinegar, and a hint of chili oil for a refreshing taste.

Green onion and tofu are mixed together, typically featuring a light dressing to enhance the flavors.

Braised belt fish is slowly cooked with a savory blend of soy sauce, garnished with green onions, and typically includes ginger and garlic for added depth.

Fish fillet in a tangy sour sauce, typically accompanied by vegetables and seasoned for a balanced flavor profile.

Black fish fillet stewed with tangy pickled vegetables, typically served in a savory broth.

Shrimp stir-fried with a selection of vegetables, typically including ingredients like broccoli and carrots, in a savory sauce.

Shrimp stir-fried with peanuts, chili peppers, and typically includes vegetables such as zucchini and bell peppers in a spicy kung pao sauce.

Diced chicken sautéed with peppers and onions, typically includes bean sauce for a savory taste.

Crispy fried chicken wings tossed with chili peppers, offering a spicy kick with each bite.

Shredded pork stir-fried with a rich Beijing sauce, typically includes julienne scallions and served with thin pancakes.

Stir-fried pork liver, typically prepared with a mix of vegetables such as peppers and snow peas, following traditional Chinese cooking techniques.

Sliced pork kidney quickly stir-fried with common accompaniments such as peppers, onions, and a hint of ginger for a savory taste.

Pork intestines stir-fried with a blend of spices, typically including green peppers and onions for a balanced, spicy dish.

Deep-fried pork tenderloin, typically includes bell peppers, onions, and pineapple, all tossed together in a tangy sweet and sour sauce.

Shredded pork sautéed with eggs, cabbage, and wood ear mushrooms, traditionally served with 4 mandarin pancakes.

Sautéed pork liver, pork, and kidney with traditional Beijing flavors, typically includes a blend of aromatic spices.

Stir-fried with a blend of leeks and green chilis, this dish features thinly sliced pork, capturing the essence of traditional farmhouse cooking.

Shredded pork stir-fried with bamboo shoots, wood ear mushrooms, and carrots in a spicy garlic sauce, embodying a blend of sweet, sour, and spicy flavors.

Stir-fried vermicelli and bean sprouts combined with whisked egg, creating a light yet satisfying dish.

Eggplant with pork, "老妈茄子," typically includes sautéed eggplant and pork, often seasoned with a blend of Chinese spices and sauces for a homely taste.

Lamb with cumin typically includes tender slices of lamb stir-fried with cumin seeds, onions, and a blend of spices for a richly aromatic experience.

Shredded lamb sautéed with a sour sauce, typically includes cabbage, eggs, wood ear mushrooms, and served with pancakes.

Tender beef slices immersed in a spicy, aromatic broth with abundant dried red chilies, garlic, and garnished with fresh bok choy.

Beef in sour sauce, or 金汤肥牛, entails sliced beef simmered in a tangy golden broth, typically incorporating pickled vegetables and a blend of spices to achieve its unique sour profile.

Tender slices of beef stir-fried with green onions, typically served in a savory sauce.

Sliced beef stir-fried with cumin seeds, typically includes onions and a mix of spices for a seasoned taste.

Spicy.

Sliced beef tenderloin stir-fried with onions and bell peppers, served in a robust black pepper sauce.

Griddle cooked organic cauliflower typically includes garlic, ginger, green onions, and Thai chili, prepared in a hot griddle to bring out the flavors.

Spice.

Shredded potatoes stir-fried with a sour and spicy sauce, typically includes scallions, chili peppers, and a hint of vinegar for tanginess.

Stir-fried sliced lotus root, black fungus, and peas in a light sauce, combining textures and subtle flavors.

Eggplant, potato, and pepper stir-fried together, typically seasoned with garlic and ginger in a light savory sauce.

Silken tofu and napa cabbage simmered together, often accompanied by a light, savory sauce.

Sliced pork and pickled napa cabbage cooked together in a traditional clay pot, often accompanied by vermicelli.

Hot and sour soup typically includes tofu, bamboo shoots, mushrooms, and egg in a spicy and sour broth.

Seaweed and egg soup combines delicate egg ribbons and seaweed in a savory broth, often enhanced with green onions for added flavor.

Hand-torn pieces of dough cooked in a savory broth, typically includes vegetables and sometimes bits of meat or tofu.

Braised pork giblets and diced pancake, a traditional Beijing delicacy, featuring tender pork giblets braised to perfection, served alongside cut pieces of savory pancake.

Savory stewed pork, traditionally prepared, served within a freshly baked cake-like sandwich bread. Known as 肉夹馍, this single-piece offering is a classic Chinese handheld delight.

Pan-fried beef pie filled with seasoned beef and onions, inspired by traditional Beijing flavors.

Home-style pancake typically consists of a simple, pan-fried dough, offering a comforting and traditional taste.

Pan-fried pancake, traditionally prepared with layers of dough and fresh spring onions, offering a savory taste.

Pan-fried pancake infused with small bits of fried pork fat, offering a unique texture and savory taste.

Shredded pancake strips stir-fried in a traditional Beijing style, typically including a variety of vegetables for a balanced flavor.

Stir-fried flour knots, known as 老北京炒疙瘩 in Chinese, typically consist of hand-tied dough pieces quickly stir-fried with mixed vegetables and sometimes meat, embodying a traditional Beijing snack.

Handmade dumplings filled with a savory blend of pork and cabbage, typically seasoned with ginger and scallions.

Steamed dumplings filled with a mix of pork and leeks, typically seasoned with ginger and other spices.

Toasted sesame pancakes, served as a pair, are sprinkled with sesame seeds, offering a slightly crispy texture and a subtle nutty taste.

Handmade noodles topped with a savory Beijing style bean paste, typically includes ground pork and shredded cucumber, offering a classic and hearty taste.

Handmade noodles topped with a savory sauce traditionally made from fermented soybean paste, commonly accompanied by pork and vegetables such as cucumbers and radishes.

A savory Chinese pancake filled with egg and topped with crispy chips, offering a delightful mix of textures.

Jianbing guozi with an additional egg typically includes a crispy, savory crepe filled with a variety of ingredients such as sauces, scallions, and an extra egg for added richness.

Golden-brown, deep-fried dough stick, traditionally enjoyed in Chinese cuisine, often served as a breakfast item or snack.

Egg pancake with ham typically consists of a thinly spread batter, pan-fried to golden perfection, enveloping slices of ham, offering a savory bite.

Roast duck meat fried rice typically includes shredded roast duck, egg, green onions, and a mix of vegetables, stir-fried with rice.

Wok-fried rice with eggs, shrimp, ham, peas, and carrots, typically includes onions and scallions without soy sauce.

Shrimp fried rice typically includes stir-fried rice with shrimp, eggs, peas, carrots, and onions, seasoned with soy sauce.

Chicken fried rice is stir-fried with eggs, peas, carrots, and onions, typically seasoned with soy sauce.

Beef fried rice typically includes stir-fried rice with beef slices, eggs, peas, carrots, and green onions.

Stir-fried rice with assorted vegetables, typically includes peas, carrots, corn, green vegetables, scallions, and egg.

Shredded pancake stir-fried, a dish reflecting old Beijing culinary traditions, typically includes mixed vegetables for a balanced flavor.

Shredded pancake strips stir-fried with a medley of vegetables, offering a simple yet satisfying taste.

Egg stir-fried with thinly sliced pancake strips, often accompanied by green onions for added flavor.

Pumpkin pancake typically includes a sweet pumpkin base, often filled or mixed with red bean paste, and is pan-seared to achieve a golden exterior.

Steamed white rice, served as a fundamental and traditional component of a meal.

Bottled iced black tea, often sweetened, providing a refreshing taste.

Jasmine tea, known as 康师傅茉莉清茶, is a pure, unsweetened beverage infused with the delicate aroma of jasmine blossoms, offering a serene tea experience.

Jiaduobao, a Chinese herbal tea, is traditionally made from a blend of herbal ingredients.

A carbonated beverage infused with a sweet orange flavor, similar to traditional orange soda.