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Zheng Yuan Da Tai Men Kao Ya (Shou Ti Tiede)

北京菜 · ⭐ 4.3

No. 20A Shouti South Road

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Crispy Roast Duck

  Peking duck is made from Beijing ducks, processed through slaughtering, gutting, inflation, hooking, skin blowing, sugar water coating, drying, then roasted in a special挂炉 with fruit wood fire. The skin is crispy, meat tender, and color bright red.
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  Zhengyuan Signature Roast Duck

  The signature roast duck is made from premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy while the meat remains tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Clear Soup Buddha Jumps Over the Wall

  Clear soup Fotiaoqiang is a traditional Fujian dish made by stewing various precious ingredients, including abalone, sea cucumber, shark fin, scallop, fish maw, chicken, duck, pig trotters, and ham. Layered in a clay pot with broth and water, it's slowly cooked for hours to blend the rich flavors.
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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Shikumen Old Wine Braised Pork

  Shikumen Old Wine Braised Pork is a dish made by slow-cooking pork belly with yellow wine, soy sauce, sugar, and spices. The main ingredients include pork belly, yellow wine, ginger, green onions, and rock sugar. After blanching, the pork is stir-fried to develop color, then seasoned with调料 and enough water to simmer gently until the meat becomes tender and glossy red.
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  Homestyle Tofu

  Home-style tofu is a classic dish made with soft tofu, minced meat, mushrooms, scallions, and ginger. Tofu cubes are pan-fried until golden, then simmered with seasoned minced meat to absorb the rich broth flavor.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Beef Shank with Radish

  Radish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.

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