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106 Restaurant - Beijing Cuisine (Pan Hai Branch)

北京菜 · ⭐ 4.8

No. 17, Xinghuo West Road, 1st Floor, Unit 9

Dishes

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  Peking Duck

  Peking 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.
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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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  Crisp Bamboo Shoot Strips

  Refreshing bamboo shoot salad made with tender bamboo shoots, blanched to remove bitterness, then mixed with garlic, vinegar, soy sauce, and sesame oil. Crisp texture, perfect for summer.
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  Crispy Golden Tofu with Salt

  Crispy golden tofu is a dish made with soft tofu, sliced and coated in starch or flour, then deep-fried until golden and crispy, then stir-fried with salt, chili powder, and garlic for a savory, crunchy texture.
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  Secret-Recipe Braised Pork

  Secret-braised pork belly is made with pork belly, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves until tender and flavorful, with a glossy red color and soft texture.
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  Premium Braised Zhoushan Hairtail

  Premium braised Zhoushan hairtail fish made with fresh Zhoushan hairtail, sliced, pan-fried until golden, then simmered with soy sauce, sugar, cooking wine, ginger, and scallions for tender, flavorful meat.
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  Stir-Fried Eggplant with Mother's Style

  Stir-fried eggplant with garlic, doubanjiang, and soy sauce, a home-style dish where eggplant is fried or pan-fried until tender and absorbs the savory sauce.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Stir-Fried Chicken with Almonds in Sauce

  Cashew Chicken is a dish primarily made with chicken breast and walnuts. The chicken is cut into cubes, marinated with seasonings, then stir-fried together with fried cashews. A sauce made from soy sauce, sugar, and cooking wine is added to the pan and quickly stir-fried until well combined.
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  Lime Spicy Shrimp

  Green lime spicy shrimp features fresh shrimp mixed with lime juice, garlic, ginger, chili, and crushed peanuts. Cooked shrimp is tossed in a seasoned sauce highlighting the refreshing acidity of lime and complex flavors.
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  Fragrant Mao Xue Wang

  Spicy Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻酱 (mala) broth, finished with Sichuan peppercorns and chili for rich aroma.

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