Close

Fengxian Restaurant (Chengquan Branch)

北京菜 · ⭐ 4.3

Nos. 7 and 13, Nanda Street, Fangshan District

Dishes

• 

  Charcoal-Roasted Chicken

  Roast chicken cooked in a hanging oven, made from a whole chicken marinated with soy sauce, cooking wine, ginger, and scallions, then slowly roasted at high temperature to achieve crispy skin and tender meat.
• 

  Fengxian Traditional Golden Roast Duck

  Made from premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, and a glossy red color. Served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks for rolling.
• 

  Maowang from Fengxian Residence

  Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef gullet, bean sprouts, and canned meat. Ingredients are blanched or cooked, then stir-fried with spicy beef oil base and simmered in broth until flavorful.
• 

  Fengxian Cabbage

  Fengxian cabbage is a Chinese dish made primarily with napa cabbage, usually stir-fried or boiled to retain its tender texture and natural sweetness.
• 

  Fengxian Red Braised Pig Face

  Fengxian red-braised pig face is a dish featuring pig face as the main ingredient, simmered slowly with soy sauce, cooking wine, star anise, cinnamon, and other spices until tender and flavorful.
• 

  Fengxian Gold Sauce Fish

  Fresh carp or crucian carp is cleaned, scored, and marinated with wine and ginger to remove fishy odor. Steam until cooked, then pour a sauce made of soy sauce, dark soy sauce, sugar, vinegar, garlic, scallions, and cornstarch. Garnish with scallion ribbons and cilantro.
• 

  Fried Shrimp Meat 1

  Fried Shrimp is a dish featuring fresh shrimp meat, marinated and lightly coated in starch, then fried in hot oil until golden and crispy. It's stir-fried with a prepared sauce, resulting in a bright red color, crispy exterior, and tender interior.
• 

  Crispy Hollow Lobster Balls 1

  Fried hollow lobster balls are made from fresh lobster meat, minced and mixed with seasonings, then filled into hollow batter and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender.
• 

  Beijing-style Stir-Fried Roasted Lamb

  Old Beijing stir-fried grilled lamb is a dish primarily made with lamb. Fresh lamb leg or shoulder meat is sliced, marinated with rice wine, soy sauce, and ginger slices, then first grilled and then stir-fried. During cooking, vegetables such as onions and green peppers are added, and finally cumin and chili powder are sprinkled on top for a rich aroma.
• 

  Chrysanthemum Sour Cabbage Hot Pot with Meat

  Hua Jui sour cabbage stew with pork belly is made by simmering sliced pork belly with sour cabbage, then garnished with chrysanthemum petals for aroma and visual appeal. Cooking requires precise heat control to achieve tender meat and well-infused cabbage.
• 

  Steamed Seasonal Vegetables

  Steamed seasonal vegetables is a dish featuring fresh, in-season vegetables like broccoli, carrots, asparagus, and pumpkin. Wash and cut the vegetables, arrange them neatly in a steamer dish, then steam over water to preserve their natural flavor and nutrients.

Reviews