Taste Good Beijing Cuisine—Milpitas Menu

Fish head served with an additional pancake, often accompanied by vegetables and a savory sauce.

Pot-braised meat and vegetables with spicy sauce typically includes a hearty mix of proteins and vegetables simmered in a rich, spicy sauce, embracing the essence of Szechuan cuisine.

Boiled duck blood and tripe served in a spicy sauce, typically includes a variety of traditional Chinese spices and ingredients for a rich, bold flavor.

Tongue fish fillets cooked in a spicy Sichuan sauce, typically includes Sichuan peppercorns, chili oil, and assorted vegetables for a numbingly spicy experience.

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Marinated beef shank, traditionally prepared with a blend of soy sauce and aromatic spices, served as a cold appetizer.

Celery and dried beancurd rolls mixed in a light dressing, typically includes sesame oil and a hint of soy sauce for a refreshing taste.

House special clear noodle, 私房拉皜, features a unique blend of clear noodles, typically accompanied by a mix of vegetables and a light, savory dressing, tailored with our signature house flavors.

Self-made pigskin aspic, a traditional Beijing delicacy, consists of gelatinous pork skin set into a chilled, savory jelly.

Fern root noodles, typically served with a dressing that combines both sour and spicy elements, garnished with sesame seeds and fresh herbs.

Preserved egg served in a tangy ginger sauce, offering a unique blend of flavors.

Black fungus salad, also known as 爽口木耳, combines thinly sliced black fungus with a light dressing, typically featuring garlic and a hint of vinegar, garnished with fresh herbs.

Tender spinach mixed with crunchy peanuts, typically dressed in a light, savory sauce for a refreshing taste.

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

Crushed cucumber salad, 拍黄瓜, is lightly dressed with vinegar, garlic, and a hint of chili oil, offering a refreshing and crisp texture.

Shredded radish mixed with peking sesame sauce and sesame seeds.

Green onion and tofu are combined in a light, savory dressing, offering a refreshing taste typical of Chinese cold dishes.

A combination of pork jelly, beef shank, and pork knuckle slices, typically served with light soy dressing.

Braised belt fish, 红烧带鱼, is typically prepared with a savory sauce, garnished with green onions, and may include ingredients like ginger and soy sauce.

Fish fillet in a golden, tangy sauce, often accompanied by a mix of vegetables, embodying a balance of sourness with a hint of sweetness.

Stewed fish fillet with pickled vegetable typically consists of gently simmered fish slices and tangy pickled vegetables in a savory broth, often garnished with herbs.

Shrimp stir-fried with a selection of vegetables, typically includes ingredients like broccoli, carrots, and mushrooms, complemented by a chef's special sauce.

Deep-fried shrimp typically includes battered shrimp, fried until crispy.

Stir-fried shrimp with peanuts, vegetables, and chili peppers in a savory and slightly spicy kung pao sauce.

Stewed fish head with chopped fresh chili 剁椒鱼头: Fish head stewed with chopped fresh chili, soy sauce, ginger, garlic, and green onions for a bold and aromatic flavor.

Boiled fish fillet 白灼鱼片: Typically includes tender fish fillets, often prepared with light soy sauce, ginger, and scallions.

Pancake rolled with hailtail: Pan-fried pancake typically filled with seasoned hailtail fish.

Diced chicken stir-fried with peppers, onions, and water chestnuts, typically includes a savory bean sauce.

Crispy fried chicken wings seasoned with chili pepper, offering a spicy kick and savory flavor.

Stir-fried chicken offal with pickled peppers, typically includes ginger and garlic.

Duck blood with green and red peppers typically includes tender duck blood, stir-fried with green and red peppers, creating a harmonious blend of flavors and textures.

Vermicelli in duck soup with duck blood, fried quail eggs, duck gizzards, steamed pork blood, fried tofu, and cilantro.

Stir-fried pork liver with a blend of vegetables, typically including snow peas and peppers, prepared using traditional techniques.

Tender pork kidney stir-fried with vibrant bell peppers, mushrooms, and onions, seasoned with a savory sauce.

Stir-fried pork intestines with a spicy blend of chili peppers, typically includes green onions and other select vegetables.

Tender pork strips coated in a tangy sweet and sour sauce, garnished with sesame seeds and a sprig of cilantro.

Shredded pork sautéed with eggs, cabbage, and other vegetables, typically served with four mandarin pancakes and hoisin sauce.

Sautéed pork liver, kidney, and pork slices, prepared in a traditional Beijing style, typically includes a savory blend of spices and vegetables.

Pig's trotters braised and then sautéed in a spicy sauce, typically including roasted peanuts for added texture.

Sliced pork stir-fried with leeks and green chili, typically includes a blend of spices for a moderately spicy flavor.

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

Stir-fried vermicelli with bean sprouts, egg, and a mix of traditional spices, embodying the essence of old Beijing cuisine.

Sautéed pork meatballs,焦溜丸子, are typically pan-fried and may include a blend of minced pork and select seasonings to enhance flavor.

Deep-fried pork meatballs, often served as a bite-sized treat, are typically seasoned with a blend of spices and herbs to enhance their flavor.

Stewed black pork with potato typically includes tender black pork and potatoes simmered together in a savory sauce.

Stir-fried pig stomach with fresh coriander, typically includes a blend of aromatic spices and sauces for enhanced flavor.

Lightly breaded pork tenderloin, deep-fried until golden brown, typically served with a side of dipping sauce.

Thin slices of pork simmered in a spicy broth with napa cabbage and bean sprouts. This dish features the bold flavors of Sichuan cuisine, including peppercorns and chili.

Stir-fried vermicelli with minced pork and pickled Chinese cabbage.

Tender lamb ribs gently boiled and served in a rich, aromatic broth, capturing the essence of traditional Xinjiang hand-pulled meat techniques.

Lamb quickly stir-fried with scallions, typically seasoned with a blend of spices for a savory taste.

Sliced lamb stir-fried with cumin seeds, typically includes white onions, cilantro, and jalapeño, seasoned with a blend of spices for a distinctive taste.

Shredded lamb sautéed with eggs, cabbage, bamboo shoots, and wood ear mushrooms, served with a tangy sauce and accompanied by pancakes.

Thinly sliced beef poached in a spicy chili oil, typically accompanied by bean sprouts and cabbage, offering a numbing sensation.

Beef in sour sauce, or 金汤肥牛, combines thinly sliced beef in a rich, tangy broth, typically featuring a blend of sour ingredients and spices for a distinctive taste.

Sliced beef stir-fried with green onions, typically including a savory brown sauce.

Sliced beef sautéed with cumin, typically includes onions and a blend of spices for a richly seasoned dish.

Cubed soft tofu stir-fried with minced beef, green onions, and seasoned with spicy Szechuan bean paste and peppercorns.

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

Sliced beef stir-fried with a variety of fresh mushrooms, typically including shiitake and oyster mushrooms, in a savory brown sauce.

Thinly sliced beef roasted on a pan, typically seasoned with green onions, cilantro, cumin, and salt.

Organic cauliflower, prepared in a griddle with a mix of traditional spices, typically includes garlic, ginger, green onion, and a hint of Thai chili for a balanced flavor profile.

Stir-fried tofu with a mix of vegetables and chili peppers, typically includes a spicy seasoning, served in a griddle pot.

Chicken wings, bell peppers, onions, and potatoes, sautéed in a special hot and spicy seasoning, served on a sizzling griddle.

Wok-fried bamboo shoots, typically with red chili and bell peppers, in a savory and mildly spicy sauce.

Shredded potato stir-fried with a blend of sour and spicy sauce, typically includes chili peppers and a hint of vinegar for balance.

Sliced lotus root, black fungus, and peas stir-fried, typically includes a light seasoning to enhance the natural flavors of the ingredients.

Sweet corn and pine nuts sautéed together, typically includes peas and carrots for a simple yet satisfying dish.

Leaf lettuce stir-fried with minced garlic, offering a simple yet classic taste.

Stir-fried bean and eggplant, known as 豆角茄子, combines tender eggplant and crisp beans, typically sautéed with garlic and soy sauce.

Stir-fried eggplant, potato, and pepper, known as 地三鲜, typically includes garlic and a savory sauce, harmonizing the flavors of these three main vegetables.

Tender tofu and napa cabbage typically simmered together, creating a dish that often features a gentle, savory sauce and is garnished with light seasonings.

Stir-fried vermicelli and pickled vegetables, a dish that typically includes a tangy mix of pickled cabbage combined with soft, thin noodles.

Stir-fried sweet potato vermicelli with cabbage, typically includes garlic and chili for a subtle heat.

Sautéed tofu skin with spicy green peppers, typically includes garlic and soy sauce.

Tender pork slices with pickled napa cabbage, goji berries, and vermicelli noodles in a savory broth.

Porkballs and winter melon simmered in a savory broth, typically includes mushrooms and leafy greens, served in a traditional clay pot.

A spicy and sour broth containing tofu, bamboo shoots, eggs, and wood ear mushrooms, seasoned with white pepper and vinegar.

Egg gently whisked into a clear broth with fresh seaweed, often enhanced with a hint of green onions.

Hand-torn dough pieces typically simmered in a savory broth, often accompanied by vegetables and sometimes meat.

Soup featuring a medley of mutton organs, typically includes heart, liver, and stomach, simmered in a rich, nourishing broth.

Freshly prepared soy milk, traditionally enjoyed for its smooth and slightly sweet taste.

Silky soft tofu served in a savory brown sauce, typically accompanied by a blend of traditional spices and seasonings.

Braised pork giblets and pieces of pancake, a traditional Beijing dish, typically includes a savory sauce.

Tender stewed pork with cilantro, nestled in a baked flatbread.

Ground beef and green onion encased in a crispy flatbread, offering a classic Beijing flavor.

Pork pancake, 猪肉饼, typically includes a savory filling of minced pork encased in a crispy, golden pancake, often accented with green onions.

Home-style pancake, or 家常饼, is a traditional Chinese pancake, often pan-fried to achieve a delightful texture, typically includes simple, homely ingredients.

Pan-fried spring onion pancake, typically includes layers of dough infused with minced spring onions.

Pan-fried pancake enriched with small bits of pork fat, typically includes a blend of flour and oil for a tender texture.

Tender lamb chunks seasoned and grilled on skewers, served in a set of four.

Shredded pancake strips stir-fried, typically includes a mix of vegetables and sauces, embodying the traditional flavors of Beijing.

Stir-fried flour knots, also known as 老北京炒疙瘩, are a traditional Beijing dish featuring hand-tied dough knots stir-fried with a mix of vegetables and sometimes meat, seasoned with spices.

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

Wheat dumplings stuffed with a mixture of minced pork and leeks, seasoned with ginger and other spices.

Toasted flatbread, coated with sesame seeds, offering a nutty and slightly crisp texture.

Handmade noodles served with a savory Beijing-style bean paste, commonly accompanied by minced pork, cucumber, and sometimes radish or black mushrooms.

Handmade thick wheat noodles served with a savory sauce that typically includes wood ear mushrooms, pork belly, and various vegetables, following an old Beijing recipe.

Egg pancake with crisp chips, 煎饼果子, combines a lightly beaten egg within a thin, wheat-based batter, typically includes a crunchy inner layer of savory chips, rolled for easy handling.

Golden-brown, elongated strips of dough, traditionally deep-fried to achieve a crispy exterior while maintaining a soft, airy center.

A savory pancake with ham and egg, typically featuring a crispy exterior and soft interior.

Roast duck meat fried rice typically includes succulent pieces of roast duck combined with eggs, green onions, and white rice, stir-fried to perfection.

Wok-fried rice with eggs, shrimp, ham, peas, and carrots, following the traditional Yangzhou style.

Wok-fried rice with shrimp, typically includes eggs, peas, carrots, and green onions.

Stir-fried rice mixed with chicken, typically includes egg, peas, carrots, and green onions.

Stir-fried rice with beef, eggs, peas, carrots, and green onions, typically includes a mix of savory ingredients.

Stir-fried rice with a medley of vegetables, typically includes peas, carrots, corn, and scallions, seasoned with soy sauce.

Stir-fried pancake strips with bean sprouts, green onions, and sliced pork.

Shredded pancakes stir-fried with a mix of seasonal vegetables, typically including cabbage and carrots.

Egg stir-fried with thinly sliced pancake strips, typically includes green onions for added flavor.

Glutinous rice cake with brown sugar typically features a soft, sticky texture from the glutinous rice, sweetened with a rich brown sugar syrup.

Pumpkin pancake, typically includes a sweet filling of red bean paste, encased in a soft, pumpkin-flavored dough, and is deep-fried for a crisp finish.

Steamed white rice, served as a simple and traditional staple.

Henan stewed soup noodle / 河南烩面: Slow-cooked broth with tender noodles, typically includes lamb, vegetables, and herbs.

Stir-fried instant noodles typically include eggs, bean sprouts, cabbage, and onions.

Master Kong's ice black tea, a chilled beverage steeped in tradition, offering a refreshing taste.

Jasmine tea, known as 康师傅茉莉清茶, is a fragrant beverage made by infusing tea leaves with jasmine flower blossoms.

Jiaduobao herbal tea, a Chinese canned drink, is typically brewed from a blend of traditional herbal ingredients.

A carbonated beverage infused with a sweet orange essence, offering a refreshing citrus twist.