Close

Jian Yan · Hanlin Academy

北京菜 · ⭐ 4.7

No. 22, Jianchang Hutong (near the intersection with Wudao Ying Hutong)

Dishes

• 

  Traditional Jujube Wood Roast Duck

  Traditional jujube wood roasted duck uses premium Peking duck, marinated and roasted over jujube wood charcoal. The skin turns golden, crispy outside, tender inside. Precise heat control allows the duck to absorb the aromatic essence of jujube wood.
• 

  North-style Lean Pork Intestines in Sauce

  North-style braised lean intestine is a dish made from pork intestines. After cleaning and removing fat, the intestines are slowly simmered in a special seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, and Sichuan pepper to infuse rich aroma.
• 

  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
• 

  Duan Yu's Steamed Drunk Crab

  Steamed crab marinated in a mixture of yellow wine, soy sauce, sugar, ginger slices, and scallions, absorbing the rich aroma and flavors.
• 

  Steamed Eastern Star Grouper

  Steamed Eastern Star Perch is a Chinese dish featuring fresh perch. After cleaning, make cuts on both sides of the fish, add ginger slices and scallions, steam it over water until cooked through, then drizzle with soy sauce and hot oil for aroma.
• 

  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
• 

  Roast Duck Three Ways

  Roast duck three ways is a dish featuring Peking duck as the main ingredient. Thinly sliced duck is served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks. The remaining duck bones can be used to make duck soup or combined with duck meat to create a stir-fry dish, achieving 'one duck, three dishes'.
• 

  Sour Pepper Noodles

  Zha Jiang Mian is a Chinese noodle dish made with noodles, vinegar, and pepper. Ingredients include wheat noodles, vinegar, pepper powder, scallions, garlic, and sesame oil. Cook noodles, then stir-fry garlic and scallions in hot oil, add vinegar and pepper to make sauce, and toss with noodles.
• 

  Golden Scallion Cold-Pressed Sand Goby

  Golden scallion cold dish with sea cucumber, made by slicing soaked sea cucumber and mixing with chopped scallions, seasoned and chilled for serving.
• 

  Chenpi Old Braised 2-head South African Abalone

  Fresh South African abalone slowly stewed with tangerine peel and aged braising sauce. After soaking, abalone is simmered with tangerine peel, spices, and aged broth until tender and fragrant.
• 

  Caviar Duck Skin

  Caviar duck skin is a dish featuring duck skin as the main ingredient, treated by blanching or pan-frying until slightly crispy, then paired with caviar. Seasoned with salt and cooking wine to enhance the duck skin's rich aroma and the caviar's delicate flavor.

Reviews