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Tianwai Tian • Kaoya • Beijing Cuisine (Panjia Yuan JinSong Store)

北京菜 · ⭐ 4.3

First floor, Building 6, Songyu Xili, Wusheng Road

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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  Traditional Hand-Torn Chicken

  Old-fashioned shredded chicken is a cold dish made with chicken as the main ingredient. The whole chicken is boiled, cooled, and then hand-shredded into thin strips. It's typically mixed with scallions, ginger, garlic, cilantro, and seasoned with soy sauce, vinegar, sesame oil, and chili oil.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Osmanthus-Flavored Roast Duck

  Guìhuā Sū Kǎo Yā features a whole duck marinated, air-dried, and roasted in a hanging oven. The skin is crispy while the meat remains tender. Sliced and served with osmanthus syrup or honey as a fragrant, sweet garnish.
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  Peach Kernel and Loofah Tips

  A refreshing Chinese vegetarian dish made with tender loofah tips and crunchy peach kernels, stir-fried to preserve natural flavors.
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  Special Fish Head with Flatbread

  A specialty dish featuring fish head stewed with tofu and vermicelli, then served with flatbread soaked in the rich broth.
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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 Stir-fried Lamb

  Old Beijing-style lamb stir-fry features thinly sliced lamb marinated with seasonings and quickly stir-fried with scallions, ginger, and garlic for a tender, aromatic dish.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Belle Roast Meat

  Belle's grilled meat is a barbecue dish primarily made with lamb. After marinating, the lamb is grilled on a rack until tender and juicy, with an aromatic fragrance. Finally, it is sprinkled with a special blend of spices to enhance its flavor.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Crispy Roast Duck

  香酥烤鸭以整只鸭子为主要食材，经过腌制、挂炉烤制而成。鸭皮经高温烘烤后变得酥脆，鸭肉鲜嫩多汁，通常搭配薄饼、甜面酱和葱丝一起食用。
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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