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Jin Mian Yuan Roast Duck Restaurant (Min Zhuang Lu Branch)

北京菜 · ⭐ 4.7

Building 35, Beiwu Jiayuan Nanli, Chabeng Road, 4th Floor, Room 402

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Signature Crispy Roast Duck

  Signature crispy roast duck made from premium Peking duck, marinated and roasted in a traditional hang炉. Skin turns golden and crispy, meat tender and juicy. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Braised Fish Cubes

  Braised fish chunks is a Chinese dish made with fish pieces, typically from grass carp, common carp, or crucian carp. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions to achieve a tender, flavorful result.
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  Beijing-style Braised Beef

  Old Beijing stewed beef is a slow-cooked dish using beef brisket as the main ingredient, seasoned with scallions, ginger, garlic, star anise, and other spices. The beef is tender and flavorful, with rich broth, often cooked together with potatoes or carrots.
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  Sichuan-Style Sour Cabbage Fish

  Spicy Sichuan-style fish with sour cabbage uses fresh grass carp, paired with sour cabbage, pickled chili, ginger, garlic, and bean sprouts. Fish slices are marinated in wine and starch, then stir-fried with sour cabbage and chili before boiling in water. Cooked fish is served with scallions and chili oil. The broth is bright red, the fish tender, and the cabbage refreshing.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Spicy Duck Blood with Black Tripe

  Black tripe duck blood soup is a Sichuan-style dish primarily made with black tripe and duck blood, supplemented by ingredients such as mung bean sprouts, chili peppers, and Sichuan peppercorns. The preparation involves blanching the black tripe and duck blood first, then stewing them together with fried doubanjiang (fermented broad bean paste), minced ginger and garlic. Finally, vegetables and seasonings are added to complete the dish.

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