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Four Seasons Jingwei (Wuyang New Town Branch)

北京菜 · ⭐ 4.5

No. 3 Siyou First Lane

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Imperial Pea Jelly

  Palace pea yellow is made from peas, boiled, peeled, then cooked with sugar and water into a paste. Poured into molds and chilled until set, then cut into small pieces. Light yellow in color, smooth and soft in texture.
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  Squirrel-shaped Sweet and Sour Mandarin Fish

  A classic Chinese dish featuring a mandarin fish with a flower-cut pattern, deep-fried until crispy and glazed in a sweet and sour sauce.
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  Sichuan Pepper and Garlic

  A dish made with chicken or pork, seasoned with Sichuan peppercorns and green onions. Main ingredients include chicken or pork, Sichuan peppercorns,葱段, ginger slices, and garlic paste. Slice or shred the meat, marinate with seasonings, stir-fry, then add peppercorns and green onions for a well-blended flavor.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Charcoal-Roasted Crispy Duck

  Premium duck marinated and slowly roasted over charcoal until skin is crispy and meat tender, delivering rich aroma and flavor.
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  Roast Duck Frame

  Roast duck frame is made by roasting the duck bones after marinating, resulting in crispy skin and tender meat, often served with sweet bean sauce and thin pancakes.
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  Tomato Dumpling Soup

  Tomato noodle soup is made with tomatoes and flour. Flour is mixed with water to form a dough, then shaped into small dumplings and cooked with diced tomatoes. First, tomatoes are sautéed until soft, then boiled in water, followed by adding the dough balls and cooking until done. Seasoning completes the dish.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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