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Jin Mian Yuan Roast Duck Restaurant (Hua Xiang Branch)

北京菜 · ⭐ 3.9

Building 1, No. 19, Xincun Erli, Unit 1-1

Dishes

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  Northeastern Corn Grits Porridge

  Northeastern corn grits porridge is made primarily from corn grits, cooked with water. Corn grits should be soaked beforehand and slowly simmered over low heat until thickened, with a small amount of rice or millet added for texture. The finished porridge is thick, with distinct grains and the natural aroma of corn.
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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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  Signature Peking Duck

  Our signature Peking duck is made from tender Beijing duck, carefully marinated and roasted using a unique process that results in golden, crispy skin and juicy, tender meat. The whole duck has a glossy red color, served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce. When eaten, it fills the air with irresistible aroma.
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  Spring Pancake Wrapped with Pork Shank

  Spring pancakes wrapped around sliced boiled pork shank, served with scallions, cucumber strips, and sweet bean sauce or yellow soybean sauce.
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  Lemon Chicken Feet

  Lemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Oil-soaked Peanut Seeds

  Oil-fried peanuts is a dish primarily made with peanuts, deep-fried in hot oil until crispy, then drained. No additional seasonings are typically used to preserve the natural aroma and texture of the peanuts.
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  Scallion-Braised Tofu

  Scallion-braised tofu is a dish made with soft tofu and scallion segments. Tofu cubes are pan-fried until slightly golden, then stir-fried with scallions and simmered in a sauce of soy sauce, dark soy sauce, sugar, and water to absorb the scallion and savory flavors.
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  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
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  Stewed Bean Noodles

  Bean焖面 is a dish primarily made with green beans and noodles. The preparation involves cutting the green beans into segments, stir-frying them with seasonings, then adding the noodles and simmering until the noodles are fully cooked and have absorbed the sauce.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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  Sausage and Egg Stir-Fry

  Sausage fried with eggs is a home-style dish using sausage and eggs as main ingredients. Slice the sausage, beat the eggs. Heat oil in a pan, first cook the eggs until set, remove, then stir-fry the sausage until slightly oily, finally mix back the eggs and stir well.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Black Sesame Tangyuan

  Black sesame glutinous rice balls are made with glutinous rice flour for the outer skin, filled with a mixture of roasted black sesame, sugar, and a small amount of oil. After kneading the glutinous rice flour into a dough, divide it into small portions, wrap each around the black sesame filling, shape into round balls, and cook in boiling water until they float to the surface.

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