Pienyi Fang Roast Duck Restaurant (San Yuan Bridge Branch)
北京菜 · ⭐ 4.6
No. 35 Xiaoyun Road Courtyard
Dishes
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.
Jingdong Meat PieJingdong meat pies are made primarily from pork and flour. The pork is minced into a filling, seasoned, wrapped in dough, and then pan-fried. The crust turns golden and crispy, while the filling remains tender and juicy.
Beijing-style Roasted LambBeijing-style grilled lamb uses fresh leg meat sliced thin, marinated with secret spices and grilled over charcoal until the surface is slightly charred and the inside remains tender. Main ingredients are lamb and seasonings; preparation includes marinating and charcoal grilling.
Beijing-style Braised EggplantJing-style fried eggplant is a Chinese dish featuring eggplant as the main ingredient, stir-fried with garlic, green onions, soy sauce, sugar, and vinegar for a rich, soft texture.
Traditional Roast DuckTraditional焖炉烤鸭 uses premium Peking duck, prepared through marinating, hanging, and roasting. Slow baking in a焖炉 ensures even heat distribution, resulting in crispy skin and tender meat with unique flavor.
Yifang Special Stir-Fried ChickenYi Fang's specialty stir-fried chicken is a dish featuring chicken as the main ingredient, typically using fresh chicken thighs or whole chicken cut into pieces, stir-fried with vegetables like green peppers, red peppers, and onions. The chicken is blanched or marinated first, then sautéed with ginger, garlic, dried chilies, and other seasonings, followed by quick stir-frying with vegetables and seasoning to thicken the sauce.
Kung Pao ChickenKung 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.
Dry-burned Yellow CroakerDry-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.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Braised Crispy ShrimpFried crispy river shrimp are lightly coated in starch, deep-fried until golden and then simmered in oil to absorb flavor while maintaining a crisp exterior and tender interior.
Sweet and Sour Pork TenderloinSweet 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.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.