Beiping Lou Roast Duck · Beijing Cuisine (牡丹园 Branch)
北京菜 · ⭐ 4.7
Building 16, Mudanyuan West Li, Huayuan Road Subdistrict, No. 16, Mudanyuan West Li (200 meters on foot from Exit F of Mudanyuan Metro Station)
Dishes
Crispy Fried MeatballsCrunchy fried pork balls made with minced pork, scallions, ginger, egg, and starch, shaped into spheres and deep-fried until golden brown.
Handmade Milk Skin YogurtHandcrafted milk skin yogurt is made from fresh milk through natural fermentation, forming a thin layer of milk skin on the surface. The process involves heating the milk, cooling it to an appropriate temperature, adding a lactic acid bacteria starter, and fermenting it in a constant temperature environment for several hours until it sets. Once solidified, it is removed, allowing the milk skin to naturally form on the surface.
Fresh Tofu Skin with Loofah and Olive OilSoak fresh tofu skin, slice into strips, and blanch with sliced loofah tips. Mix with olive oil, salt, and a little garlic, then chill before serving.- Crispy Eel PancakeCrispy eel pancakes are made with eel and dough. After marinating, the eel is pan-fried with the dough, resulting in a crispy exterior and tender interior, while the dough absorbs the eel's aroma for a rich flavor.
Premium Dynasty Roast DuckSpecial Dynasty Roast Duck made from premium Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with lotus pancakes, sweet bean sauce, scallions, and cucumber strips.
Stone Pot Boneless Chicken FeetStone pot boneless chicken feet is a dish primarily made with chicken feet. After blanching and removing the bones, the chicken feet are placed in a stone pot and stewed or simmered with seasonings to absorb the flavors. Typically, ingredients such as doubanjiang (fermented broad bean paste), garlic, ginger, and chili are added to create a soft, tender texture with rich layers of flavor.
Half Set of Premium Roast DuckHalf a premium Peking duck, marinated and roasted in a hanging oven, with crispy skin and tender meat. Served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for DIY wrapping.
Beijing Snack CollectionThe Beijing snack collection features a variety of traditional Beijing-style snacks, with main ingredients including flour, red bean paste, sesame, pork, and eggs. The preparation methods cover various techniques such as steaming, frying, pan-frying, and roasting. For example, red bean buns are made by fermenting flour and wrapping it around red bean paste, then steamed;焦圈 (jiaoquan) are fried dough rings made from flour and oil; and stir-fried liver is prepared by stir-frying pig liver and blood as the primary ingredients.
Fresh Tripe from Lao Niu StreetOld Cow Street Fresh Tripe is a dish featuring fresh beef tripe, quickly blanched or stir-fried to retain its crisp tenderness, seasoned with葱,姜,蒜 and a touch of chili, then stir-fried over high heat.- Crispy Black Gold Roast DuckCrispy Black Gold Roast Duck uses premium Peking duck, marinated and roasted in a挂炉. The skin turns deep brown, crispy outside and tender inside. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Chicken in a HurryChicken Stir-fry is a dish primarily made with chicken, typically using diced chicken thigh or breast meat stir-fried with辅料 such as green onions, ginger, and garlic. The preparation involves marinating the chicken, briefly frying it in oil, then quickly stir-frying it with seasonings and vegetables. The result is tender, juicy meat with rich, aromatic flavors.
Sesame Sauce Sweet PancakeSesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.
Yellow Millet Cold CakeYellow millet cold cake is a traditional Chinese dessert made from yellow millet, glutinous rice, and other ingredients. After steaming and cooling, it has a soft and sticky texture. It is best enjoyed with specially prepared osmanthus sugar syrup or honey, offering a refreshing sweetness without being cloying.