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Jingwei Zhang Beijing Roast Duck (Pingshan Store)

北京菜 · ⭐ 4.6

Yitian Holiday Plaza, intersection of Shenshan Road and Dongzong Road

Dishes

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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 Delicacy Roast Duck

  Imperial gourmet roast duck made from premium Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Imperial Premium Roast Duck (Half)

  Premium duck roasted using traditional methods, featuring crispy skin and tender meat. Served in half portions with pancakes, hoisin sauce, and scallions for a classic Beijing experience.
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  Crispy Pork Elbow

  A tender pork elbow dish with a crispy skin, slow-cooked and deep-fried for a rich flavor and satisfying crunch.
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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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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Braised Pork Intestines with Lao Beijing Laba Garlic

  Old Beijing腊八蒜烧肥肠 is a dish featuring pork intestines and pickled腊八 garlic. After cleaning and blanching to remove odor, the intestines are stewed with腊八 garlic to absorb its tangy aroma. Seasonings like scallions, ginger, and soy sauce are added for flavor, then slowly braised until tender.
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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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  Beijing-style Fish Head with Flatbread

  Old Beijing fish head with flatbread is a dish featuring a large fish head stewed with tofu, vermicelli, and cabbage. The fish head is first pan-fried until golden, then simmered in broth with seasonings. Finally, baked flatbread is broken into pieces and soaked in the soup.

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