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Qianman Siheyuan • Peking Cuisine • Roast Duck (Animal Park Branch)

北京菜 · ⭐ 4.5

Ground Floor, Sunshine Building, No. 112, Xizhimen Wai Street (Underground Parking Entrance)

Dishes

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  Four Courtyard Mixed Vegetables

  Four Courtyard Mixed Salad is a cold dish made primarily with fresh vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and cilantro. After blanching or slicing raw, they are mixed and seasoned with soy sauce, vinegar, garlic, sesame oil, and chili oil for a refreshing, colorful dish.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Signature Beef Rice Casserole

  Signature beef stew rice is made with beef cubes and rice as the main ingredients, combined with vegetables such as onions and carrots, slowly simmered to make the beef tender and flavorful, with a rich sauce. The cooked beef and vegetables are then poured over hot rice to create the dish.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Old Beijing Pear Soup

  Old Beijing-style pear soup is made with fresh pears as the main ingredient, along with rock sugar, goji berries, and red dates. It's slowly simmered in a clay pot until the pear flesh is tender and the broth is sweet and clear.
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  Old Beijing Roast Duck

  Old Beijing roasted duck is made from high-quality Peking duck, processed through marinating and roasting in a special hanging oven. The duck is slowly roasted over fruit wood in a custom-built oven, resulting in crispy skin and tender meat, with a bright red color and rich aroma.
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  Hutong Sweet Oil Cake

  Hutong sugar oil cake is a traditional Chinese pastry made from flour, water, and a little salt. After fermentation, the dough is rolled thin, brushed with oil and sugar, rolled up, cut into pieces, then flattened and pan-fried. It has a crispy outer layer and soft interior with rich sweetness.
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  Preserved Garlic Braised Intestines

  Garlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
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  Crispy Lotus Root Pockets

  Crispy lotus root pockets filled with seasoned meat, fried to golden perfection. Main ingredients: lotus root, pork or beef filling, and seasonings like scallion, ginger, and garlic.
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  Crispy Prawn Delight

  Crispy-skinned giant prawns are made with fresh giant prawns, peeled but with tails intact. After marinating in seasoning, they are coated in a crispy pastry batter and deep-fried until golden and crunchy. The dish features a fragrant, crispy exterior and tender, succulent shrimp meat inside, offering distinct layers of texture and flavor.
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  Crispy Boneless Chicken

  Crispy boneless chicken made from whole chicken, marinated and deep-fried until skin is crispy and meat tender. Seasoned with soy sauce, cooking wine, and ginger, then fried at high heat for a crunchy exterior.

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