Sheng Fang Yuan Beijing Roast Duck with Home-Style Dishes (Cinema Branch)
家常菜 · ⭐ 4.7
North No. 1, Commercial Building, No. 66 Courtyard, Qunfangyuan Residential Community, Liyuan Area
Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Signature Roast DuckSignature roasted duck uses premium Peking duck, marinated and roasted in a挂炉 for crispy skin and tender meat. Fruitwood charcoal imparts a unique aroma.
Signature Hu Lu SiSignature Hu Lu Si is a dish featuring hu lu si as the main ingredient, typically stir-fried with garlic, green and red peppers, and seasonings. It emphasizes quick cooking to retain the crisp texture of the vegetable.
Fangyuan Shredded ChickenFangyuan shredded chicken is a cold dish made with chicken as the main ingredient. The whole chicken is boiled and then hand-shredded, mixed with scallions, ginger, garlic, cilantro, and a prepared sauce.
Sichuan Boiled CarpSichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
Jin-Style Stir-Fried Triple DelicacyJin-style Old爆Three is a traditional Tianjin dish featuring pig liver, kidneys, and stomach. Sliced organs are marinated with wine and starch, then quickly stir-fried with scallions and ginger, finished with soy sauce, vinegar, and sugar for a fresh, tender, and crisp texture.
Pickled Garlic Chicken FeetGarlic chicken feet is a cold dish made with chicken feet and pickled腊八蒜 (Laba garlic). The chicken feet are blanched and cooled, then mixed with sliced Laba garlic. Seasonings such as vinegar, sugar, salt, and chili are added, and the mixture is refrigerated for several hours or overnight to allow the flavors to meld.
Scallion PancakeScallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
Black Pepper Beef CubesBlack pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.