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Xi Xi Youyi Hotel, Sì Sì Dining Hall

北京菜 · ⭐ 3.8

No. 109 Xidan North Street

Dishes

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  Palace Kung Pao Shrimp Balls

  Inner Palace Kung Pao Shrimp Balls feature fresh shrimp, peanuts, scallions, ginger, garlic, and dried chilies, stir-fried with a sauce of soy sauce, vinegar, sugar, rice wine, and starch. The shrimp are marinated, briefly fried, then tossed with seasonings for a crispy exterior and tender interior.
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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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  Stewed Abalone with Four Treasures

  Four Treasure Stewed Abalone is a dish featuring abalone as the main ingredient, combined with ham, chicken, dried mushrooms, and scallops. The abalone is cleaned and sliced, then cooked slowly in a steamer with broth and seasonings until tender and flavorful.
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  Small Onion Black Pepper Beef Cubes

  Tender beef cubes stir-fried with small onion pieces and black pepper, quickly cooked to retain the tenderness of the beef and the natural sweetness of the onions.
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  Almond and Sweet Bean Stir-fried Black Fungus

  Peach kernel honey bean stir-fried black fungus is a dish featuring walnuts, honey beans, and black fungus. After soaking and blanching the fungus, it's stir-fried with beans and walnuts, then seasoned and mixed evenly.
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  Potato-Scented Angus Beef

  Spiced Angus beef with potato chunks, pan-fried or stewed. The potatoes absorb the meat juices while the beef stays tender, creating a unique flavor combination.

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