Ju Jing Min Fu Roast Duck Restaurant (Huangcun West Avenue Branch)
北京菜 · ⭐ 4.6
No. 1, Xinghuanan Road, Huangcun Town, Building 12, First Floor, Unit 82
Dishes
Beijing-style Snack PlatterBeijing-style snack platter features traditional local snacks like fried sauce noodles, douzhi,焦圈, stinky tofu, donkey roll, and aiwoowo. Preparation methods include stir-frying, steaming, frying, and stewing.
Beijing-style Braised TripeBeijing-style Braised Pig's Tripe is a dish made primarily from pig's stomach, cleaned and blanched, then simmered with scallions, ginger slices, star anise, and other spices until tender and flavorful. Some recipes add soy sauce and cooking wine for enhanced taste.
Beilei Roast Meat from BeijingJingfu Beileye Roast Meat features premium beef and lamb, paired with onions and green peppers, slow-roasted over traditional charcoal to perfection—crispy outside, juicy inside.
Caviar-Infused Roast DuckRoast duck made from premium Peking duck, marinated and roasted in a hanging oven for crispy skin and tender meat; served with Kaluga caviar as garnish or dip, enhancing the dish's rich flavor. The caviar is high-quality sturgeon roe imported from Russia, offering a delicate texture and oceanic umami taste.
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.
Crispy Fried Mini MeatballsCrispy 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.
Spicy Cauliflower Stir-FryDry-braised cauliflower is a stir-fried dish featuring cauliflower as the main ingredient, seasoned with garlic, ginger, and chili, then cooked in oil until flavorful. The key is precise heat control to maintain the cauliflower's crisp tenderness.
Fuyan Fish Head with Mini Oil CrackersThis dish features a large fish head as the main ingredient, paired with MINI oil sticks. After blanching, the fish head is simmered in rich broth, resulting in tender meat and flavorful soup. The MINI oil sticks absorb the soup, becoming crispy yet soft, creating a delightful contrast with the fish head.
Grilled Shrimp in Crispy PastryCrispy shrimp dish made with fresh shrimp, marinated after peeling, then coated in crispy batter and deep-fried until golden and crunchy. The outer layer is crisp while the inner shrimp meat remains tender, offering a layered texture.
Premium Kung Pao ChickenPremium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
Premium Crispy DuckPremium crispy and non-greasy roast duck made from high-quality Peking duck, marinated and roasted in a traditional oven. The skin is crispy while the meat remains tender and juicy with distinct layers of flavor.
Blue Bean and Black Fungus Stir-fryA vegetarian dish made with fresh blue beans and black fungus, stir-fried with garlic and ginger for a savory, aromatic flavor.
Glass Noodle with Bok Choy HeartJellyfish丝 and cabbage heart salad is a cold dish made with jellyfish strips and cabbage hearts. After soaking, the jellyfish is cut into pieces, and the cabbage heart is torn into small pieces. Mix together with seasonings—no cooking required to preserve freshness.