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Beiping Residence · Peking Duck (Xiguan Huan Island Store)

北京菜 · ⭐ 4.8

No. 7, Xiguan Commercial Building, north side of Xiguan North Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Peking Fish Head with Flatbread

  Beijing-style fish head with flatbread features fresh fish head, tofu, vermicelli, scallions, ginger, and garlic. The fish head is pan-fried until golden, then simmered in broth. The baked flatbread is broken into pieces and soaked in the stew.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Crispy Fried Mini Meatballs

  Crispy pork dumplings made from minced pork and starch, deep-fried until golden and crunchy. The meat mixture is shaped into balls and fried in hot oil.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Old Beijing Stewed Dishes

  Old Beijing Lu Zhu is a traditional Beijing snack primarily made from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning and blanching the pig intestines and lungs, then simmering them together with tofu skin and pig trotter tendons in a secret-spice broth over low heat until fully flavored. When serving, the cooked ingredients are sliced and paired with grilled flatbread or pancakes, drizzled with the rich broth for a complex and satisfying taste.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Old Town Hairtail Roll

  Old Town Hairtail Rolls use fresh hairtail cut into strips, marinated, wrapped in thin pancakes, then pan-fried or deep-fried until crispy outside and tender inside. Onion, ginger, garlic, and sometimes a touch of starch are added for flavor and texture.
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  Imperial Peking Duck

  Premium Peking duck made from high-quality Beijing ducks, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Golden Cabbage Braised Rockfish

  Golden Cabbage Braised Rockfish is a Chinese dish made with cabbage and rockfish, fried and then stewed with seasonings. The dish has a golden color and a fresh, tender texture with a rich sauce flavor.

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