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Tianheseng Roast Duck (Chengxiang Branch)

北京菜 · ⭐ 0.0

2nd Floor, Urban-Rural Supermarket, Meiyu Jiayuan, No. 149 Xiaotun Road

Dishes

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  Stir-fried Loofah Tips with Fresh Tofu Skin

  A cold dish made with fresh loofah tips and soaked fresh bean curd sheets. Loofah tips are washed, cut into segments, and blanched; bean curd sheets are softened, torn into strips, then blanched and drained. Mixed with garlic, chili oil, soy sauce, sesame oil, and vinegar, garnished with green onions or cilantro.
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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-style Stewed Tripe

  Beijing-style stewed pig intestines is a traditional Beijing dish primarily made with pork intestines. The intestines are processed through blanching, boiling, and slow stewing, then simmered with seasonings such as green onions, ginger, and garlic to achieve a soft, flavorful texture.
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  Beijing-style Roast Meat

  Beijing-style grilled meat uses pork or beef, sliced and marinated with soy sauce, cooking wine, and five-spice powder, then grilled over charcoal until the surface is slightly charred and the inside remains tender. Served with lettuce, scallions, cucumber sticks, and sweet bean sauce for wrapping.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Traditional Roast Duck

  Traditional Peking duck is made from Beijing ducks, processed through slaughter, cleaning, inflation, cavity removal, hooking, scalding, sugar water coating, and drying before roasting over fruitwood charcoal. The finished dish has crispy skin and tender meat with a glossy red color, typically sliced thin and served with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks.
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  Tianheseng Zhi Zi Kao Rou

  Tianheseng Zhi Zi Kao Rou is a Chinese grilled meat dish made with selected beef, marinated with special seasonings and grilled over charcoal. The meat is tender and juicy, with a unique flavor.
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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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Secret-Recipe Crispy Shrimp

  Spicy crispy shrimp is a dish made with fresh shrimp as the main ingredient, specially prepared. The shrimp is coated in a crispy outer layer and deep-fried at high temperature until golden and crunchy. The inner shrimp meat is tender and juicy, creating a striking contrast with the crisp exterior, offering a rich and layered texture.
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  Premium Tender Roast Duck

  Selected premium duck, marinated and air-dried, then traditionally roasted to achieve a crispy skin and tender, aromatic meat.

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