Jing Wei Lou (Xinhua Road Branch)
北京菜 · ⭐ 4.4
No. 213 Xinhua Road, inside Zhongying Street
Dishes
Traditional LambTraditional lamb made with tender lamb meat and aromatic spices, slow-cooked to perfection.
Hand-Cut Lamb Top BladeHand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
手切羊里脊手切羊里脊选用羊的里脊部位，经手工切片后，以快速翻炒或涮煮方式烹制而成。主要食材为新鲜羊肉，辅以葱姜蒜等调味料。
Fresh Hand-Cut Pork LegHand-cut fresh pork leg is a dish made primarily from pork leg meat, sliced by hand and cooked to preserve its tenderness and original flavor.
Sweet Pickled GarlicSugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
Red Heart Radish SkinRed heart radish skin is a tangy and spicy dish made by pickling and slicing the outer layer of red heart radishes, often seasoned with garlic, chili oil, and vinegar for a refreshing bite.
Red Willow Branch LambA Xinjiang specialty dish featuring lamb skewered on red willow branches and grilled to perfection, offering a tender, juicy flavor with a unique herbal aroma.
Sesame PasteSesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
Chinese chrysanthemum greensGai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.