Xiu Er Fu (North Tou Yuan 1314 Branch)
北京菜 · ⭐ 4.8
Building 13, Xiaoguan Road Beitu Olympic Park 1314 Park (near southwest gate; 100 meters north of Exit B, Beituocheng Metro Station)
Dishes
Imperial Yellow-Braised Buddha Jumps Over the WallOfficial cuisine Huang焖 Buddha Jumps Over the Wall is a premium soup dish made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, chicken, pig trotters, and ham.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Mixed Seafood in SauceLaozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
Spicy麻丁 Horse Hoof TendonMade with abalone tendons as the main ingredient, stir-fried with a spicy麻 sauce. The tendons are tender after processing and absorb the flavors of Sichuan pepper and other spices.
Stir-fried Baby Mustard GreensStir-fried baby mustard greens is a dish featuring baby mustard greens as the main ingredient. Wash and cut the greens, then quickly stir-fry in hot oil with seasonings to retain their fresh, tender texture.
Xiu Fu Beijing-Style Braised Sea-Caught Large Yellow Croaker with Fried Dough SticksFresh sea-caught large yellow croaker is braised in traditional Beijing-style sauce, served with crispy fried dough sticks. Main ingredients are large yellow croaker and fried dough sticks, with a salty and fresh flavor.- Beijing-style Braised Sea Catch Yellow Croaker with Fried Dough SticksMain ingredient is sea-caught large yellow croaker, stir-fried and served with crispy fried dough sticks. The fish is marinated, pan-fried until slightly charred, then simmered in a savory sauce before being served with crunchy oil sticks.
Peking-style Roasted Lamb RibsOld Beijing roasted lamb ribs use fresh lamb ribs, marinated and grilled over charcoal. Main ingredients are lamb ribs and seasonings like soy sauce, cooking wine, scallions, ginger, and garlic. The ribs are turned during grilling for even heat distribution.
Crispy Roast DuckCrispy roast duck is made from duck, marinated and roasted in a挂炉. The skin becomes crispy while the meat stays tender and juicy, usually served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Crispy Roast Duck with CaviarRoast duck marinated and roasted in a挂炉, crispy skin and tender meat, served with caviar. Main ingredients: duck and caviar. Methods: marinating, roasting, plating.
Jinhua Ham Baked Nine-Year LilyJinhua ham is paired with nine-year lily and baked. The main ingredients are Jinhua ham and nine-year lily, with a fresh and fragrant taste, featuring the salty aroma of ham and the sweet taste of lily.
Su Yuan Abalone Braised Pork with Rice Wine Steamed BunsSu Yuan Abalone Braised Pork with Rice Wine Steamed Buns is a Chinese dim sum combining abalone, pork belly, and rice wine. The main ingredients are abalone, pork belly, and rice wine, which are steamed to make the dish.
Golden Crispy Scallion Oil-Plunged Fresh AbaloneFresh abalone is blanched, then fried with sliced green onions in hot oil until golden and crispy. A special scallion oil is added for flavor, making the abalone crispy on the outside and tender inside with rich onion aroma.
Black Pepper Crispy Snowflake BeefBlack pepper crispy snowflake beef features premium snowflake beef marinated, coated in a thin layer of starch, and deep-fried until crispy. Served with black pepper sauce, stir-fried with black pepper flakes, onions, and green peppers for tender, juicy meat with a crunchy exterior.