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Baijing Xuan · Jingyun Zhenyan (Chang’an Street Landscape Competition Shopping Center Store)

北京菜 · ⭐ 4.9

5th Floor, Sitel Shopping Center, No. 22 Jianguomenwai Avenue

Dishes

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  Three-color Tangyuan

  Three-color glutinous rice balls are made with glutinous rice flour dough, filled with red bean or sesame paste, and colored using natural pigments like spinach juice, carrot juice, and purple sweet potato puree to create green, orange, and purple hues. The dough is mixed with water, kneaded, portioned, filled, shaped into balls, and boiled.
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  Sichuan-style Lamb Ribs with Mala Spices

  Spiced lamb ribs marinated and pan-seared, then stewed with Sichuan pepper, scallions, ginger, and garlic to tenderize the meat and infuse flavor, finished with a reduced sauce.
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  Beijing-style Braised Sea Cucumber with Crispy Pastry

  Beijing-style braised sea cucumber with flaky pastry, made from fresh sea cucumbers soaked and slowly stewed in broth, then wrapped in crispy pastry and deep-fried until golden. The sea cucumber is tender and flavorful, while the pastry is crunchy and layered.
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  Beijing Headline with Fermented Tofu Mousse

  Beijing Headline with Fermented Bean Curd Mousse is a fusion dish based on Peking duck flavor, paired with a mousse-like sauce made from fermented tofu. Main ingredients include duck meat, fermented tofu, cream, and a touch of seasoning. Duck is processed, blended with fermented tofu to create a smooth mousse, then set at low temperature before plating.
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  Spicy Sliced Beef Tripe Salad

  Spicy shredded beef tripe is a cold dish made primarily from beef tripe. After cleaning, the tripe is blanched and mixed with garlic, chili oil, cilantro, and green onions.
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  Baijingxuan Roast Duck

  Baijingxuan Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Baijingxuan's Delicacy Fish Head

  Made with fresh fish head as the main ingredient, seasoned with ginger slices and green onions, cooked slowly by steaming or braising to achieve tender fish meat and rich broth.
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  Red Fruit Yam Fish Roe

  Red fruit yam fish roe is a dish made with red fruit yam and fish roe, usually by steaming the yam and slicing it, then combining it with fresh fish roe for seasoning.
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  Beijing-style Oil Tea Powder

  Old Beijing oil tea is a traditional snack made by roasting flour, sesame, peanuts, and walnut kernels, then grinding them into powder. Salt and spices are added, and it's mixed with hot water before serving.
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  Old Beijing Sesame Almond Tofu

  Old Beijing sesame almond tofu is a traditional dessert made from almonds, sesame, and soy products. Almond paste is mixed with water, cooked, sweetened, poured into molds, cooled to set, then topped with toasted sesame.
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  Sichuan Pepper Grilled Lamb Ribs

  Sichuan pepper-braised lamb chops feature lamb ribs marinated with Sichuan peppercorns, ginger slices, and garlic, then baked or stewed to infuse the meat with a unique numbing aroma.
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  Braised Bamboo Shoots with Fish Maw and Green Onion

  A dish featuring fish maw and fresh bamboo shoots, simmered slowly with scallion segments, broth, and seasonings until the fish maw becomes tender and the bamboo shoots remain sweet and crisp.
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  Pickled Chinese Cabbage Stir-fried with Smoked Pork Intestine

  Pickled Chinese Cabbage Stir-fried with Smoked Pork Intestine is a Chinese stir-fry dish made with pickled Chinese cabbage and smoked pork intestine. The pickled cabbage has a sour and crisp texture, paired with the smoky and rich flavor of the pork intestine.

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