Jing Cui Xuan Old Beijing Restaurant (Tian Tan West Store)
北京菜 · ⭐ 4.4
No. 49, Beiw ei Road
Dishes
Peking Roast DuckPeking roast duck is made from Beijing ducks, marinated and roasted in a挂炉. The duck is inflated, gutted, coated with sugar water, then roasted over fruit wood charcoal to achieve crispy skin and tender meat. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Beijing-style Shredded Pork in Soy SauceBeijing-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.
Peking DuckPeking 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.
Kung Pao ChickenKung 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.
手切羊肉大三叉手切羊肉大三叉是一道以新鲜羊后腿肉为主要食材的传统中式菜品。选用羊后腿大三叉部位，肉质肥瘦相间、纹理清晰。制作时先将羊肉整块白水煮熟，捞出后自然冷却，再手工切成薄片，摆盘上桌。口感上，羊肉鲜嫩多汁，带有天然的肉香，肥而不腻，瘦而不柴。通常搭配蒜泥、韭菜花、辣椒油或麻酱等蘸料食用，能进一步提升羊肉的鲜美，是北方地区尤其是冬季颇受欢迎的温补菜肴。
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
Pork and Fennel Dumpling Fire CakePork and fennel dumplings are made by wrapping a filling of minced pork and chopped fennel in dough, folding it in half, and pan-frying until golden. The dough is made from flour and water, while the filling includes pork, fennel, scallions, and ginger.
Dumpling SoupGedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
Dalian Fire CakeDalian火烧 is a traditional Chinese snack made with flour for the wrapper and filled with pork-based stuffing, then pan-fried. Its shape resembles an ancient satchel called 'dalia', hence the name.
Sour Stir-Fried Egg with Wood Ear MushroomsSweet 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.