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Deng's Kitchen (New Exhibition Center Branch)

北京菜 · ⭐ 3.8

No. 920 Shijicheng Road

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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  Steamed Naked Bass

  A Cantonese dish featuring fresh naked bass fish steamed with ginger and scallions, resulting in a tender and flavorful seafood delicacy.
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  Spicy Chicken with Green Chili

  A spicy stir-fry dish made with chicken and green chili peppers, popular in Sichuan cuisine.
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  Litsea Cubeba Broth

  A unique broth made with fresh litsea cubeba, combined with spices and ingredients like meat or mushrooms, offering a distinctive mountain aroma and mild numbing spiciness.
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  Home-style Vinegar-braised Pork

  A traditional dish made by slow-cooking pork belly with vinegar, soy sauce, and sugar, resulting in tender meat with a rich, tangy flavor.
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  Soda Grilled Venison

  A creative dish featuring tender venison marinated in soda and grilled to perfection, offering a unique flavor with a subtle effervescence.
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  Braised Old Pumpkin

  A traditional Chinese dish featuring old pumpkin gently braised in a clay pot with garlic and scallions until tender and flavorful.
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  Salted Vegetable Braised Pork

  A traditional Sichuan dish featuring pork belly and salted vegetables, slow-cooked to perfection for a savory, satisfying flavor.
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  Assorted Preserved Meats Platter

  A platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
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  Radish Noodle Balls

  Radish noodle balls are made by shredding white radish, mixing with starch, egg, a little salt and seasonings, shaping into balls, then frying until golden and crispy.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.

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