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Jing Wei Zhang Peking Duck (Nanshan Branch)

北京菜 · ⭐ 4.4

No. 2111 Baifu Building, Nanhai Avenue (behind Nanyou Building Bus Stop)

Dishes

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  Crispy Pork Shank

  A traditional Chinese dish featuring a marinated and deep-fried pork shank with a crispy skin and tender meat inside.
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  Eight Banner Hand-Roasted Lamb Ribs

  Eight Banner Hand-Roasted Lamb Ribs feature tender lamb ribs marinated in secret spices and roasted to perfection, offering rich aroma and savory flavor—ideal for hand-held dining with traditional Manchu flair.
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  Beauty's Smile

  Feizi Xiao is a dessert or cold dish primarily made with lychee as the main ingredient. Fresh lychees are typically peeled and pitted, then seasoned with rock sugar, honey, or a small amount of lemon juice before being chilled and served. It can also be mixed with cream or coconut milk to create a beverage or jelly-like dessert.
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  Imperial Beijing Roast Duck

  Imperial Beijing Roast Duck is made from premium Peking duck, roasted in a hung oven to achieve crispy skin and tender meat. Served with pancakes, hoisin sauce, scallions, and cucumber strips for a classic Chinese experience.
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  Imperial Crispy Shrimp

  Imperial flaky shrimp features fresh shrimp, deveined with tails intact, marinated, coated in crispy pastry, and deep-fried until golden. Crispy exterior, tender shrimp inside, distinct layers of texture.
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  Wangfu Cabbage

  A classic Chinese dish featuring bok choy simmered with ham, mushrooms, and shrimp, resulting in a savory and comforting flavor.
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  Millet Soup with Chinese Yam

  A nourishing dish made by simmering Chinese yam and rice together to create a smooth, creamy soup rich in nutrients.
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  Old Beijing Pear Soup

  Old Beijing-style pear soup is made with fresh pears as the main ingredient, along with rock sugar, goji berries, and red dates. It's slowly simmered in a clay pot until the pear flesh is tender and the broth is sweet and clear.
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  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Peking-style Braised Meat Platter

  Beijing-style braised meat platter features various cured meats like pork belly, pig trotters, ears, and chicken feet, slow-cooked in a secret sauce after marinating and blanching for tender, flavorful slices.
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  Imperial Lady's Buddha Jumps Over the Wall

  A traditional Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, and scallop, slowly stewed to create a rich, nourishing broth.

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