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Beijing Baochen Restaurant·Jucai Xuan Chinese Restaurant

粤菜 · ⭐ 4.6

Level 3, Beijing Baochen Hotel, No. 18A, Jianguomennei Avenue

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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  Taiwanese Chicken

  Taiwanese chicken is a dish with Taiwanese flavors, primarily made with chicken. The preparation involves marinating the chicken, then frying it until golden and crispy, and finally cooking it with a specially prepared seasoning.
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  Hainan Sour Spicy Chicken

  Hainan sour-spicy chicken is made with chicken as the main ingredient, combined with pickled bamboo shoots, chili, garlic, ginger, and other seasonings. Chicken is blanched to remove odor, then stir-fried with pickled bamboo shoots and chili, seasoned with soy sauce, vinegar, and sugar, and finally thickened to create a tangy, spicy flavor.
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  Steamed Bok Choy in White Sauce

  Steamed bok choy is a Chinese dish featuring bok choy as the main ingredient. The bok choy is washed, quickly blanched in boiling water, then drained and served with a prepared sauce or eaten directly. The preparation emphasizes preserving the fresh tenderness and vibrant green color of the bok choy.
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  Stoneware Tofu and Cod

  Stoneware tofu and cod is a dish featuring tofu and cod as main ingredients. Cubed tofu and cod slices are cooked together in a preheated stoneware pot with broth or water, simmered gently until flavorful. Add ginger slices and green onions for enhanced taste.
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  Long-boiled herbal soup

  Old Fire Soup is a classic Chinese soup dish, primarily made with pork bones and chicken bones. After slow simmering for a long time, the broth becomes rich and flavorful. To prepare it, clean the ingredients thoroughly, add sufficient water, and simmer over low heat for several hours until the broth thickens. Finally, season with an appropriate amount of salt.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Chongqing Spicy Chicken

  Rongcheng口水鸡 is a cold dish made from chicken thigh meat or whole chicken, boiled, cooled, and sliced. It is mixed with crushed peanuts, green onions, cilantro, garlic, ginger, and other seasonings, typically dressed with a sauce made from chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste, offering a rich and flavorful experience.
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  Plum-flavored Cherry Tomatoes

  Plum-fermented cherry tomatoes is a cold dish made with small tomatoes and pickled plums. Washed tomatoes are de-stemmed, mixed with plums, and seasoned with sugar, salt, and a splash of white vinegar. After several hours of marinating, the dish becomes vibrant in color and offers a refreshing sweet-sour crunch.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.

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