Close

Jiu Wu Jing Cuisine (Hangzhou Binjiang Intime Store)

北京菜 · ⭐ 4.2

Unit 401, 4th Floor, Zone B, Binjiang Intime Department Store, Binhe Road

Dishes

• 

  18-Second Tea Oil Stir-Fried Beef

  This dish features yellow beef as the main ingredient, stir-fried quickly with tea oil. Beef slices are marinated and cooked with葱姜蒜, then rapidly stir-fried in hot tea oil to retain tenderness. The entire process takes under 18 seconds, highlighting the ingredients' natural flavor and precise heat control.
• 

  Mother's Braised Pork Belly

  Mother's braised pork belly is a home-style dish primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color and soy sauce for stewing until the meat becomes tender and the sauce thickens.
• 

  Fried Potato Shreds with Millet and Pork Crumbs

  Xiaomi oil渣 potato shreds is a home-style dish made with potato shreds, millet, and fried pork cracklings. The potatoes are sliced thin, blanched or briefly fried, then stir-fried with fragrant millet and cracklings for rich texture and aroma.
• 

  Imperial Osmanthus Crispy Duck

  Premium duck embryos marinated, air-dried, and roasted in a hanging oven—crispy skin, tender meat. Served with osmanthus sauce and fragrant crispy toppings for unique aroma and texture.
• 

  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.
• 

  Jiu Wu Homemade Yogurt

  Made from fresh milk and premium lactic acid bacteria, this yogurt offers a smooth texture and balanced acidity, rich in probiotics for gut health. No additives, preserving its natural flavor.
• 

  Braised Taro in Clay Pot

  A traditional Chinese dish featuring taro slowly braised in a clay pot with pork and cured meats, resulting in a rich, savory flavor.
• 

  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
• 

  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
• 

  Beijing-style Grilled Lamb on Iron Skillet

  Old Beijing grilled lamb is a traditional dish made with fresh lamb slices, marinated and cooked on a hot iron griddle. Served with scallions and ginger, it's grilled until slightly charred and tender. Enjoy with salted pepper or sauce.
• 

  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
• 

  Beijing Sesame Sauce Spinach

  Old Beijing sesame sauce spinach is a cold dish made with fresh spinach and sesame paste. Spinach is blanched, drained, then mixed with a seasoned sesame sauce made from sesame paste, garlic, soy sauce, sesame oil, a touch of sugar, and vinegar for a rich, smooth flavor.

Reviews