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Beiping Food Workshop. Peking Roast Duck (Pan Jia Yuan Branch)

北京菜 · ⭐ 4.6

No. 48 Wusheng Dongli, 2nd Floor

Dishes

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  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.
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  Beijing Crispy Meat Pot

  Beijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
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  Traditional Chicken in a Basket

  Traditional Chicken in a Basket is a dish made with chicken, typically thigh or breast meat cut into cubes, stir-fried with vegetables like green pepper, red pepper, and onion. The chicken is marinated, blanched, then stir-fried with the vegetables and seasoned with soy sauce, cooking wine, salt, and cornstarch for a tender, flavorful result.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Imperial Five Blessings

  Palace Five Blessings is a dish featuring five premium ingredients: chicken breast, shrimp, mushrooms, carrots, and wood ear fungus. Diced and blanched, then stir-fried with seasonings and thickened sauce for a rich, layered taste.
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  Pear Soup Cup

  A small吊梨汤杯 is a drink made primarily with snow pear, plus rock sugar, goji berries, and a touch of chrysanthemum. Peel and chop the pear, then simmer with the other ingredients until soft and the broth clear. Serve chilled or warm in a cup.
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  Dry-burned Yellow Croaker

  Dry-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.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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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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  Lychee Pastry Shrimp

  Lychee puff pastry shrimp features fresh shrimp wrapped in crispy pastry, fried to golden perfection. Shrimp is deveined and marinated with lychee flesh, then coated and deep-fried for a tender interior and crunchy exterior.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.

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