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Quan Zhin Xuan Jingchuan Cuisine (Broadcast Hall Branch)

北京菜 · ⭐ 4.6

10th Floor, Broadcasting Building Hotel

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Imperial Four-Dish Platter

  Palace Four-Taste Platter is a traditional Chinese cold dish featuring four different flavored small dishes: braised beef, century egg, chilled jellyfish salad, and poached chicken. Ingredients are sliced or diced, seasoned or mixed with dressings, then arranged in four small bowls for sharing.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Signature Sea Cucumber with Sauce

  Signature minced pork sea cucumber dish made by stir-frying sea cucumber with minced pork, scallions, ginger, and garlic. Sea cucumber is soaked beforehand and stewed with the minced pork to absorb its flavor, resulting in a soft, tender texture and rich broth.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Braised Premium Shrimp

  Oil-braised premium shrimp using fresh shrimp, stir-fried in oil until colored, then simmered with soy sauce, sugar, and cooking wine until tender and fully infused with flavor.
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  Foie Gras Mapo Tofu

  Foie gras mapo tofu is a fusion dish featuring soft tofu, duck or goose liver, and seasonings like doubanjiang, chili powder, Sichuan peppercorns, garlic, ginger, and minced meat. Boil tofu first, then stir-fry spices and meat, add water, simmer with tofu, and finally cook in chopped duck or goose liver until tender. Thicken with cornstarch slurry.
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  Spicy Prosperous Pig Trotter

  Spicy富贵蹄花 features pig trotters simmered with chili, Sichuan peppercorns, ginger, and green onions, resulting in tender, flavorful meat and rich broth. Careful heat control ensures a soft yet elastic texture.
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  Black Truffle Chocolate

  Black truffle chocolate is a dessert made primarily from dark chocolate, truffles, and cocoa butter. The preparation involves mixing melted dark chocolate with cocoa butter, adding truffle essence, stirring until uniform, then pouring into molds and refrigerating until solidified.

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