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Beiping Cuisine · Peking Duck (Academy Road Branch)

北京菜 · ⭐ 4.8

No. 10 Xueqing Road Courtyard

Dishes

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  Qianlong Golden Cabbage

  乾隆黄金白菜 is a traditional delicacy made primarily from fresh, tender cabbage, supplemented with eggs and flour. After washing, the cabbage is coated in a golden batter made from eggs and flour, then deep-fried until golden and crispy. The finished dish boasts a golden color, sweet and fresh cabbage, and a crunchy outer layer.
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  Beijing-style Stir-fried Roasted Lamb

  Beijing-style stir-fried and grilled lamb uses fresh lamb as the main ingredient, combined with辅料 such as onions and green peppers. The dish employs a cooking method that combines stir-frying and grilling. After slicing and marinating the lamb to infuse flavor, it is stir-fried together with vegetables and then grilled to achieve tender meat with a smoky aroma.
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  Jingfu Steak

  Beijing-style steak is made from premium beef tenderloin, marinated and then pan-seared. The main ingredients include beef tenderloin, onion, bell pepper, and black pepper sauce. The beef is sliced, marinated to absorb flavor, then seared at high heat until crispy on the outside and tender on the inside. Finally, it is served with stir-fried vegetables.
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  Beijing Crispy Roast Duck

  Beijing-style crispy roast duck is made from high-quality Peking ducks, marinated and roasted in a special oven. The duck skin becomes exceptionally crispy after special treatment, while the duck meat remains tender and juicy. It is typically served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Mediterranean Prawn Sichuan Hot Pot

  Mediterranean shrimp Maoxuewang features fresh shrimp as the main ingredient, combined with duck blood, bean sprouts, and soy skin. It is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in a rich broth. The combination of shrimp and Maoxuewang delivers both the freshness of seafood and the bold flavors of Sichuan cuisine.
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  Braised Beef in Clay Pot

  Braised beef is a dish made primarily with beef, seasoned with scallions, ginger, garlic, and other spices, and slowly stewed in a clay pot or sandpot. The beef is first blanched to remove any odor, then combined with seasonings and placed in the pot with water or broth, simmered until tender and fully flavored.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  手切大四喜·北平狮子头

  手切大四喜·北平狮子头是一道传统京味菜肴，选用肥瘦相间的猪前腿肉手工切成小粒（非绞肉），搭配荸荠碎、香菇末等配料，以黄酒、葱姜水调味后反复摔打成型。狮子头先煎后炖，用高汤慢火煨煮至酥软入味，汤汁醇厚。成品口感松软不散，肉质鲜嫩多汁，荸荠增添清脆感，味道咸鲜浓郁，带有淡淡的酱香与酒香，是典型的北方家常宴客菜。
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  Signature Crispy Pancake Roll with Hairtail Fish

  Signature fried ribbon fish wrapped in pancakes is a dish featuring ribbon fish as the main ingredient, marinated and then pan-fried, served with freshly made pancakes that are rolled around the fish. The ribbon fish is typically seasoned with spices and pan-fried until golden brown, while the pancakes are made from flour and water, then cooked on a griddle to achieve a soft and crispy texture. To prepare, place the pan-fried ribbon fish into the pancake and add garnishes such as scallion strips or cucumber sticks before rolling and serving.
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  Signature Crispy Prawn

  Signature Crispy Shrimp is made with fresh large shrimp, specially seasoned and deep-fried until golden and crispy. The crispy crust is crafted from a blend of spices and breadcrumbs, giving the shrimp a fragrant, crunchy exterior and rich texture.
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  海胆金汤手掰鲜豆腐

  海胆金汤手掰鲜豆腐是一道融合海鲜与豆制品风味的精致菜肴。主要食材包括新鲜海胆、手工掰块的嫩豆腐与用南瓜或鸡汤调制的金汤。制作时先将豆腐手掰成不规则块状以更好吸收汤汁，与海胆一同放入金汤中慢火炖煮。口感上，豆腐滑嫩细腻，海胆鲜甜绵密，金汤浓郁醇厚，整体味道鲜香柔和，层次丰富。
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  石烹虾仁西兰花

  石烹虾仁西兰花是一道色香味俱全的中式菜肴。主要食材包括新鲜虾仁、西兰花和蒜末，采用石锅或高温石板现场烹制而成。制作时先将虾仁快速滑炒至变色，西兰花焯水备用；烧热的石锅或石板淋上少许油，放入蒜末爆香，随即倒入虾仁和西兰花快速翻炒，最后淋上特调咸鲜酱汁。成菜虾仁鲜嫩弹牙，西兰花清脆爽口，酱汁咸鲜适口，石锅的高温使食材保持热度并散发诱人香气，口感层次丰富。
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  Steamed White Fish with Scallion

  Clean the large white fish, place sliced scallions on top, add适量 ginger slices and cooking wine, then steam over high heat until fully cooked. After steaming, drizzle with a little soy sauce and hot oil, then sprinkle with fresh chopped scallions for garnish.

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