Wang Shun Ge · Beijing Cuisine (Beichen Jian Ping+)
北京菜 · ⭐ 4.5
No. 13A Beiyuan Road, Shangpin +, 3rd Floor
Dishes
Qianlong Golden Cabbage乾隆黄金白菜 is a traditional delicacy made primarily from fresh, tender cabbage, supplemented with eggs and flour. After washing, the cabbage is coated in a golden batter made from eggs and flour, then deep-fried until golden and crispy. The finished dish boasts a golden color, sweet and fresh cabbage, and a crunchy outer layer.
Traditional Spring Water TofuTraditional homemade spring water tofu, made from high-quality soybeans using time-honored methods to grind them into pulp, then blended with clear mountain spring water. Crafted through multiple steps including boiling the pulp, adding brine, and pressing, this tofu boasts a pure white color, delicate texture, tender mouthfeel, and rich soy aroma—making it a healthy and delicious everyday ingredient.
Stewed Tofu with Fresh Shrimp and Sea UrchinThis dish features fresh shrimp, sea urchin, and soft tofu as its main ingredients. The tofu is cut into cubes and simmered together with the fresh shrimp and sea urchin in a stew pot using broth or water over low heat, allowing the natural flavors of the ingredients to blend harmoniously. During preparation, minimal seasonings are added to highlight the innate taste of the raw ingredients.
Nutty Osmanthus YogurtNutty osmanthus yogurt is a healthy and delicious dessert, made with fresh yogurt as the base, topped with fragrant osmanthus flowers and a variety of rich nuts such as walnuts, almonds, and cashews. The preparation is simple: just pour the yogurt into a bowl and evenly sprinkle the osmanthus and crushed nuts on top.
Handmade Grilled FlatbreadHand-rolled flatbread is made from flour, water, and a pinch of salt, kneaded into dough, flattened, and cooked on a hot pan. No additional ingredients are used—only heat control creates a crispy or soft texture with distinct layers.
Wangshunge Classic Fish HeadWangshunge's classic fish head dish uses fresh fish head as the main ingredient, combined with tofu, cabbage, and vermicelli, slow-cooked in a rich broth. The marinated fish head is simmered in high-quality stock to create a flavorful soup and tender fish meat.
Wangshunge Classic Fish Head - 89 YuanMade with fresh fish head as the main ingredient, combined with tofu, ginger slices, and green onions, simmered in water or broth. After blanching, the fish head is slowly cooked with ingredients to create a rich broth and tender fish meat.
Salted White Oyster MushroomsPepper Salt White Cloud Mushroom is a dish primarily made with white cloud mushrooms, seasoned with pepper salt and适量香料. After washing, the white cloud mushrooms are simply cooked, then sprinkled with pepper salt and spices and roasted until golden and crispy. The dish combines the freshness of white cloud mushrooms with the crunchy flavor of pepper salt.
Olive Oil Amber Almonds with Fresh VegetablesOlive Oil Amber Almonds with Fresh Vegetables is a colorful dish featuring fresh vegetables paired with crunchy amber almonds. The dish is gently stir-fried with olive oil, preserving the natural flavors of the vegetables while adding the crisp texture of the almonds. The cooking method is simple, the ingredients are natural, and the overall taste is refreshing.
Okra and Snail Slices with Spicy SauceA cold dish featuring fresh okra and snail slices, blanched okra and cooked snail slices are mixed with a dressing made of soy sauce, vinegar, sugar, garlic, and chili oil.
Cheese Baked Sweet PotatoCheese-baked sweet potato is made by steaming or roasting sweet potatoes, topping them with cheese flakes, and baking until the cheese melts. The sweet potato is soft and sweet, while the melted cheese adds a rich dairy flavor for a satisfying texture.
Fish Head with FlatbreadFish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.