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Gulou Dianmen Kuaida Ya Dian · You Shen Fen Kuaida Ya

北京菜 · ⭐ 4.5

Building 1, No. 54, Di'anmen Outer Street, 1st Floor

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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  Beijing-style Braised Tofu

  Peking sauce tofu is a dish made with soft tofu as the main ingredient, cooked with Peking sauce (sweet bean sauce) and seasonings. Tofu is cut into cubes, pan-fried until slightly golden, then simmered with the sauce and ingredients to absorb the rich flavor.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Traditional Brewed Plum Syrup Drink

  Traditional Chinese plum tea is made with hawthorn, dried tangerine peel, and black plums, enhanced with licorice and osmanthus. Ingredients are soaked, slowly simmered, then strained and chilled for a refreshing drink.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Signature Roast Duck

  Our signature roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Premium Caviar Wood-Grilled Duck

  Roast duck made from premium Peking duck, roasted over fruitwood charcoal until skin is crispy and meat tender. Served with caviar as garnish or dip to enhance flavor depth. Sliced duck arranged on plate, caviar evenly sprinkled or used as accompaniment for richer texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Empress's Crispy Eggplant

  Eggplant slices coated in puff pastry and fried or baked. Main ingredients are eggplant and puff pastry, with seasoning typically applied during marinating before cooking.
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  Sour Stir-Fried Cabbage

  Cucumber stir-fried with vinegar is a Chinese dish using napa cabbage as the main ingredient. The cabbage is sliced and quickly stir-fried, seasoned with vinegar, salt, and a touch of sugar, then thickened with a slurry to create a glossy sauce while keeping the cabbage crisp and tender.

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