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Yuan Wei Zhai (Hepan Huacheng Branch)

北京菜 · ⭐ 4.1

Gate 1, No. 73 Xiangyang Road

Dishes

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  Braised Duck Head

  Braised duck head made with aromatic spices and slow-cooked to tender perfection.
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  Original Flavor Large Rice Noodles

  A refreshing cold dish made from wide rice noodles, mixed with vegetables and a special sauce, known for its smooth texture and tangy-spicy flavor.
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  Dry-Fried Wood Ear Mushrooms

  Dry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
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  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.
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  Stir-fried Bok Choy

  A Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Garlic Lamb Ribs

  Fresh lamb ribs marinated with garlic, soy sauce, and wine, then pan-seared to perfection for a rich, savory flavor.
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  Sour Stir-fried Shrimp Segments

  A Chinese dish made by stir-frying shrimp segments with vinegar, sugar, and seasonings for a tangy-sweet flavor.
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  Duck Frame Soup

  A flavorful soup made by simmering duck bones for a long time, often served with tofu or vermicelli, known for its rich taste and nourishing properties.

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