Datty Pai Roast Duck (Tian Cun Store)
北京菜 · ⭐ 4.3
3rd Floor, No. 1 Commercial Building, Yinding Road Yi No. 1 Courtyard, Tiancun Road Subdistrict (3rd Floor, Tiancun Road Lefu Business Building)
Dishes
Wagyu Mapo TofuWagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
Braised Baby Bok Choy with Wood Ear MushroomsStir-fried baby bok choy and wood ear mushrooms, tender and crisp with a refreshing taste. First soak and clean the mushrooms, cut the baby bok choy into segments. Heat oil in a pan, sauté garlic, add baby bok choy until just cooked, then add mushrooms and stir well. Season and serve.
Kung Pao ShrimpKung Pao Shrimp features fresh shrimp with peanuts, dried chilies, and葱姜蒜. Shrimp are deveined and blanched or pan-fried, then stir-fried with sautéed chilies, Sichuan peppercorns, and aromatics. A pre-mixed Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch) is added to coat the shrimp evenly.
Signature Crispy Roast DuckOur signature crispy roast duck is made from tender ducks that are carefully marinated and then roasted using a special technique. The finished dish features a crispy skin and succulent, juicy meat with an irresistible aroma.
Shredded Potato on a ClothespoleShredded potato salad is a cold dish primarily made with potatoes. After slicing the potatoes into thin strips, rinse them in water to remove excess starch, then blanch or mix directly with seasonings. Typically, ingredients such as chopped green onions, garlic, and cilantro are added, along with seasonings like salt, vinegar, and chili oil. Mix well and serve immediately.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Special Sauce-Braised Pork ElbowSpecial sauce-braised pork knuckles, featuring tender meat and a rich red glaze from soy sauce, sugar, and cooking wine.
Old Beijing Hawthorn JuiceOld Beijing hawthorn juice is made primarily from fresh hawthorn berries. After washing, removing the seeds, and slicing, the fruit is boiled with water, filtered to extract the juice, and then sweetened with an appropriate amount of sugar. No preservatives or artificial colors are added during production, preserving the natural flavor of the hawthorn.
Braised Beef Shank with RadishRadish stew with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions in water and seasonings until tender, then white radish chunks are added and cooked until flavorful and the broth thickens.
Steamed Egg Custard with Crab RoeCrab roe steamed egg custard is a steamed dish primarily made with eggs and crab roe. Beat the eggs, then mix in an appropriate amount of warm water until well combined. Strain to remove bubbles, then add the crab roe and stir evenly. Place in a steamer and steam over medium-low heat until the egg mixture sets into a smooth and tender custard.
Shrimp with Water ChestnutsHorsehead Stir-Fried Shrimp is a dish primarily made with fresh shrimp and water chestnuts. After processing, the shrimp is quickly stir-fried with sliced water chestnuts, typically enhanced with a small amount of scallions, ginger, and garlic for aroma. Seasoned and swiftly served to preserve the fresh and tender texture of the ingredients.
Chicken-Flavored Crisp Bamboo ShootsChicken broth高山脆竹笋 is a dish made primarily from fresh highland crisp bamboo shoots, simmered in chicken stock. After blanching, the bamboo shoots are slowly stewed with chicken broth, allowing them to absorb the rich aroma and flavor of the chicken, resulting in a refreshing and crisp texture.