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Tiyuan Beijing Cuisine • Roast Duck • Huaiyang Cuisine (Jinghe • Shangdi Branch)

北京菜 · ⭐ 4.8

Room 406, 4th Floor, Wangfujing Business Building, No. 301 Wangfujing Street (enter via Huawei Authorized Experience Store entrance directly opposite Wangfujing Bookstore, then take the straight elevator to the 4th floor)

Dishes

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  Ten-Year-aged Huangjiu Immortal Chicken

  Ten-year aged Huangdiao chicken is a traditional delicacy made primarily with high-quality chicken and Huangdiao wine. The chicken, carefully selected and prepared, is simmered together with ten-year-aged Huangdiao wine until the meat becomes tender and the aroma of the wine permeates every bite. The cooking method emphasizes precise control of heat to ensure the chicken remains juicy and tender while fully absorbing the rich, mellow fragrance of the Huangdiao wine.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Braised Yellow Croaker from Huangyan Island

  Home-style braised yellow croaker features fresh large yellow croaker marinated and slowly cooked with ginger, scallions, soy sauce, and cooking wine for deep flavor penetration.
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  Courtyard Beijing Roast Duck

  Courtyard Beijing Roast Duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Jiangnan Steamed Drunk Crab

  Made with fresh crabs marinated in yellow wine, soy sauce, sugar, and ginger. The crab meat becomes tender and flavorful after being 'drunk' in the marinade.
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  Handmade Huangqiao Burnt Cake

  Handmade Huangqiao baked buns are a traditional Chinese pastry made primarily from refined flour, with a layer of oil paste and filled with various ingredients. After careful baking, the buns have a golden, crispy crust and distinct layers inside, offering a rich and flavorful filling. They can be enjoyed as a breakfast accompaniment or as a tea-time snack.
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  Stir-fried Pork Belly with Handmade Rice Cake

  Stir-fried glutinous rice cake with braised pork belly is a Chinese dish that blends tradition and innovation. It features pork belly with balanced fat and lean, paired with handmade glutinous rice cakes, both simmered together in a rich braising sauce. The rice cakes absorb the savory meat juices, becoming soft and fragrant, while the pork remains tender and juicy—creating a harmonious and delightful combination.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Stir-fried River Shrimp with Crab Paste

  Stir-fried crab roe and fresh river shrimp cooked in broth, blending the rich aroma of crab roe with the tender texture of shrimp, finished with a glossy sauce.
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  Braised Lion's Head with Fish Maw

  Lion's Head Clear Stewed Fish Maw is a dish made by stewing pork meatballs with fish maw. Main ingredients include pork belly, fish maw, ginger slices, and green onion segments. Pork mince mixed with seasonings is shaped into large balls, then simmered slowly with soaked fish maw in water and seasonings until tender and soft.
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  精致松鼠鱼

  Squirrel fish is made from fresh mandarin fish, deboned and cut into diamond-shaped pieces, then coated with starch and deep-fried until crispy. A sweet and sour sauce is prepared with tomato ketchup, vinegar, sugar, and salt, then mixed evenly with the fried fish to coat each piece. The dish has a golden color, crispy outside and tender inside, with a balanced sweet and sour flavor.

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