Jing You Ji Jia Yan · Su Bu Ni Kao Ya (Ke Yi Lu Dian)
北京菜 · ⭐ 4.5
Building 5, Yard No. 1, Fengze Street, Linfeng Road
Dishes
一条鱼配一米大花卷一道极具视觉冲击力的创意融合菜，以整条鲜鱼（通常选用鲈鱼或草鱼）为主料，经腌制后采用红烧或酱焖方式烹制，搭配一个直径达一米的巨型花卷作为主食。鱼肉鲜嫩入味，酱汁浓郁咸香；花卷蓬松柔软，带有面食特有的麦香，可撕开蘸取盘中酱汁食用。这道菜将传统中式烹饪与夸张的呈现形式结合，兼顾了鱼肉的鲜美与面食的饱腹感，适合多人分享。
Beijing Youju Roast DuckJing You Ju Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Traditional Stir-Fried Three DelicaciesTraditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Crispy Fried MeatballsFried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
Grilled Meat on Iron SkilletSkewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
Sea Urchin Tofu in Stone PotStoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
Beijing-style Stir-Fried Mixed VegetablesOld Beijing stir-fried mixed vegetables is a home-style dish made primarily with eggs, chives, bean sprouts, and vermicelli, often including shredded pork or ham. Eggs are cooked first, then other ingredients are stir-fried separately before mixing with the eggs and seasoning.
Beijing-style Stewed OffalOld Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
Crispy No-Grease Roast DuckCrispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
Fish Head with FlatbreadFish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.