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Beiping Residence · Beijing Roast Duck (White Fuquan Branch)

北京菜 · ⭐ 4.8

No. 26, Baifushui Road, Changping District

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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  Beijing Fried Meatballs

  Beijing Fried Meatballs is a traditional Chinese dish made from minced pork mixed with scallions, ginger, and other seasonings, formed into meatballs, and then deep-fried until golden and crispy.
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  Peking Fish Head with Flatbread

  Beijing-style fish head with flatbread features fresh fish head, tofu, vermicelli, scallions, ginger, and garlic. The fish head is pan-fried until golden, then simmered in broth. The baked flatbread is broken into pieces and soaked in the stew.
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  Kung Pao Shrimp with Cashews

  Kung Pao Shrimp with Cashews features fresh shrimp and roasted cashews, stir-fried with garlic, ginger, scallions, and peanuts, then tossed in a savory sauce made of soy sauce, vinegar, sugar, rice wine, and cornstarch.
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  Crispy Fried Meatballs

  Crunchy fried pork balls made with minced pork, scallions, ginger, egg, and starch, shaped into spheres and deep-fried until golden brown.
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  Crispy Fried Mini Meatballs

  Crispy pork dumplings made from minced pork and starch, deep-fried until golden and crunchy. The meat mixture is shaped into balls and fried in hot oil.
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  Wishing You Wealth

  This dish features chicken thigh meat with carrots, green peas, and corn. After marinating, it's pan-fried and tossed in a savory sauce. Vibrant in color and rich in flavor.
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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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  Osmanthus Crust Shrimp

  Honey-scented shrimp pastry features fresh shrimp coated in a crispy crust made from flour, egg, and osmanthus, fried to golden perfection. The shrimp is tender, while the crust offers a fragrant osmanthus aroma with distinct layers.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Stone Pot Old Soup Tofu

  Stoneware old broth tofu is a dish made with soft tofu simmered in premium broth or old hen soup. Tofu cubes are placed in a preheated stoneware pot, seasoned broth is added, and it's slowly cooked until flavorful. Ingredients like dried mushrooms, ham, and shrimp bits enhance the umami taste.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Imperial Peking Duck

  Premium Peking duck made from high-quality Beijing ducks, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Fish Head with Fried Dough Sticks

  Fish head with fried dough sticks is a unique dish featuring fresh fish head and crispy fried dough sticks as main ingredients. The fish head is first stewed until the broth becomes rich and flavorful, then the fried dough sticks are added to absorb the delicious essence of the fish head. Finally, the dish presents a perfect fusion of tender fish head and crispy dough sticks.

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