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Han Zhongwang Roast Duck Restaurant · Beijing Cuisine · Northeast Cuisine (Wuli Store Branch)

东北菜 · ⭐ 3.8

Ground-floor commercial unit, Building 8, Wulidian Nanli, Wulidian South Road

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Northeast Iron Pot Stewed Fish

  Northeastern iron pot stewed big fish is a dish made with fresh large fish, paired with potatoes, vermicelli, tofu, and more, slowly simmered in an iron pot. First clean the fish, fry until golden on both sides, then sauté with葱姜蒜 and doubanjiang, add water or broth, and finally cook with vegetables until flavorful.
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  Yitong Roast Pigeon

  Yitong roasted pigeon is a dish featuring fresh pigeons, marinated, pan-fried until golden, then stewed with soy sauce, cooking wine, ginger, and scallions for tender, flavorful meat.
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  Traditional Stir-Fried Pork Cutlets

  Traditional stir-fried meat strips is a Chinese dish made primarily with pork tenderloin. The meat is cut into pieces, coated in a starch batter, deep-fried until golden brown, then stir-fried with ingredients such as scallions, ginger, and garlic. Finally, a prepared sauce—typically consisting of soy sauce, sugar, vinegar, cooking wine, and water-thickened starch—is added and stirred to thicken the dish.
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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Crispy Pork Belly

  Crunchy pork belly is a Chinese dish made with pork belly slices, marinated, coated in starch or flour, then deep-fried until golden and crispy. The exterior is crunchy and fragrant, while the inside remains rich but not greasy.
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  Smoked Pigeon

  Smoked pigeon is a dish featuring fresh pigeons, cleaned and marinated with salt and cooking wine, then smoked to infuse flavor and create a firm texture with a distinctive smoky aroma.
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  Pancake-style Stew

  Pengpeng菜 is a dish where various ingredients are layered in a large bowl and slowly stewed. Main ingredients include pork, tofu, cabbage, vermicelli, mushrooms, and potatoes. After arranging the ingredients layer by layer, water or broth is added and the dish is gently simmered until fully cooked.
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  Shepherd's Purse Dumplings

  Herb dumplings are made from shepherd's purse and glutinous rice flour. The herb is washed, chopped, and mixed with seasonings to form the filling. Glutinous rice flour is mixed with water to make dough, then filled with the herb mixture and steamed.
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  Crispy Fried Mushrooms

  Soft-fried mushrooms is a dish made primarily with fresh mushrooms. After being washed and dried, the mushrooms are coated in a thin layer of batter and deep-fried until golden and crispy. The preparation typically uses minimal seasoning to preserve the natural flavor of the mushrooms.
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  Stewed Fish in Iron Pot

  Iron pot stewed big fish is a dish made with fresh large fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients, slowly simmered in an iron pot. First, clean the fish and pan-fry it until golden brown on both sides. Then stir-fry aromatics such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to release their fragrance. Add water or broth and simmer. Finally, add the side ingredients and braise together until fully flavored.

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