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Long Billion · New Beijing Cuisine · Beijing Roast Duck (Fangtai Store)

北京菜 · ⭐ 4.7

No. 3 Beida Street, Building 3, Level 1, Room 101

Dishes

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  Colorful Chicken Shredded Noodles

  Five-color chicken thread salad is a cold dish made primarily with shredded cooked chicken breast, combined with colorful vegetables such as cucumber strips, carrot strips, bean sprouts, and wood ear mushroom strips. To prepare, cook the rice noodles (or sweet potato starch noodles) and rinse them under cold water, then mix with the chicken threads and vegetables, and finally toss with a dressing to serve.
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  Steamed Grouper with Ancient Method

  Clean the grouper, marinate with ginger slices and green onions, steam over medium heat until done, then drizzle with soy sauce and hot oil, garnish with cilantro or scallions.
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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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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  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.
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  Stir-Fried Crisp Bamboo Shoots

  Stir-fried脆笋 is a Chinese dish made from fresh bamboo shoots, sliced and quickly stir-fried with garlic, chili, and other seasonings. It's cooked at high heat to preserve the crisp texture.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Slippery Pork Tenderloin

  Sliced pork tenderloin stir-fried quickly in oil, marinated with egg white and starch, then tossed with a savory sauce. Tender and smooth texture.
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  Peony Crisp with Non-Greasy Roast Duck

  Peony pastries with crispy duck: Beijing roast duck with crunchy skin and tender meat, served with handmade peony-shaped pastries. The duck is roasted in a挂炉 for golden skin and even fat distribution; the pastries are made from flour, sugar, and oil, shaped like peonies, soft and flaky, balancing the duck's richness.
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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 Nut Homemade Yogurt

  Old Beijing homemade yogurt with fresh milk and probiotics, mixed with chopped walnuts, cashews, and almonds, then chilled to set. No preservatives or artificial flavors added, preserving natural taste.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Preserved Pork with Deer Tongue Mushroom

  Lap chee fried with deer antler mushrooms is a dish using lap chee and deer antler mushrooms. Slice the lap chee, clean and blanch the mushrooms to remove odor, then stir-fry in hot oil until fragrant, add mushrooms, season, and serve.

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