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Xinhuaiyang Village • Huaiyang Cuisine • Beijing Roast Duck (Pingli Branch)

江浙菜 · ⭐ 4.8

2nd Floor, Beijing Hepingli Hotel

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Pu'er Three Times Nine-Grade Braised Pork

  Pu'er Three Times Nine Red Braised Pork is made with pork belly, slow-cooked with Pu'er tea, soy sauce, sugar, and cooking wine. Tender meat infused with tea aroma, glossy red color.
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  Steamed White Fish in Clear Soup

  Steamed white fish in clear soup is made with fresh white fish, ginger slices, green onions, and other seasonings, gently steamed to perfection. The cleaned fish is placed in a dish with water and seasonings, steamed until done, then drizzled with hot oil for aroma.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Chicken Head Rice with River Shrimp

  Chicken head rice with river shrimp is a dish featuring fresh river shrimp and chicken head rice. After blanching, the shrimp and rice are stir-fried together with seasonings to preserve their natural flavors. Proper heat control ensures tender shrimp and soft rice.
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  Chicken Soup with Ham and Tofu Noodles

  Stewed tofu threads with ham and chicken broth is a dish made by simmering finely sliced tofu threads, ham slices, and chicken broth until flavorful.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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