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Wangjing Shuyuan (Beijing Branch)

北京菜 · ⭐ 4.8

Wang Jing Dong Yuan, Building 515 (rear courtyard of Wang Jing Yan Restaurant)

Dishes

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  East China Sea Yellow Croaker from鹿岛

  Freshly caught Zhonglu Island yellow croaker is cleaned and cooked by steaming or braising, seasoned with ginger slices and scallions to preserve its tender texture.
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  Two-Headed Black Pig Pork with Red Seal Steamed Bun

  Two-head black pork uses five-layer pork from Jinhua, Zhejiang's specialty two-head black pig, cured and steamed to achieve tender texture. Red-marked buns are handmade fermented dough with red imprint, soft in texture. Enjoy together.
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  Song's Fish Soup

  Song's Fish Soup is a soup made from fresh fish meat with辅料 like ham, mushrooms, and bamboo shoots. Fish meat is minced, mixed with egg white and starch, cooked, then simmered with broth and辅料, finally thickened into a soup.
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  Glutinous Rice Cake

  Glutinous millet cake is made primarily from millet flour, mixed with glutinous rice flour and sugar, then stirred and steamed. The cake has a golden yellow color, a soft and sticky texture, and a distinctive aroma unique to millet.
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  Wangjing Academy Summer Fruit Steak

  Steak marinated and grilled, served with fresh fruits like mango, strawberry, and blueberry for a sweet-savory balance. Cut from sirloin or tenderloin, seared outside and tender inside.
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  Boiled Lamb Ribs from Xilin Gol with Spring Water

  Selected succulent lamb ribs from Xilin Gol, slowly simmered with spring water. Tender meat retains its natural flavor, enhanced by a touch of green onions and ginger to remove any gamey taste.
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  Zhoushan Wild Yellow Croaker

  Zhoushan wild yellow croaker uses freshly caught wild yellow croaker, cleaned and simply seasoned with salt and ginger, then steamed or pan-fried to preserve its natural flavor.
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  Zhoushan Wild Cod with Radish Dry and Soy Sauce Steamed

  Fresh wild hairtail from Zhoushan is steamed with preserved radish sauce, resulting in tender fish meat infused with the savory aroma of the sauce.
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  Zhoushan Wild Milt Fish

  Zhoushan wild rice fish is a dish featuring rice fish caught in Zhoushan waters. Small in size with delicate flesh, it's typically steamed or braised to preserve its natural flavor. Ginger threads and green onions are added for aroma and to reduce fishiness, with a touch of soy sauce and cooking wine for seasoning.
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  Moutai-Infused醉 Crab

  Fresh large crabs are marinated and cooked with Maotai wine as the main seasoning, along with yellow wine, ginger slices, and green onions for a rich aroma and delicate texture.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Wine Leaven Stewed Walnuts

  Wine leaven stewed walnuts is a Chinese dessert made with walnuts and wine leaven. The walnuts are stewed together with wine leaven, absorbing its fragrance and sweetness, resulting in a soft and sweet texture.
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  Crispy Fruitwood Roast Duck

  Crispy Fruitwood Roast Duck is made from premium Peking duck, processed through marinating and hanging-roast baking techniques. The duck skin becomes crispy after slow roasting over fruitwood charcoal, while the duck meat remains tender and juicy. It is traditionally served with thin pancakes, sweet bean sauce, and scallion strips.
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  Dried Meat Stewed with White Jade Melon

  Dried meat stewed with white jade melon is a dish made mainly with dried meat and white jade melon, which is cooked by stewing. It has a fresh and fragrant taste, with firm meat and soft melon pieces, and a rich flavor.
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  Fresh Juice Yunnan Wild Boletus

  Fresh Juice Yunnan Wild Boletus is a dish made primarily with wild boletus from Yunnan, cooked with fresh juice. The main ingredient is wild boletus, and it is prepared by stewing or stir-frying to retain its unique aroma and texture.

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