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Royal Ice Garden (Shichahai Branch)

特色菜 · ⭐ 3.9

No. 5, Lane 5, Gongjian Hutong

Dishes

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  Plum Juice

  Ume syrup is made by simmering dried plums with water and rock sugar or honey. After washing and soaking, the plums are boiled, filtered, cooled, and served chilled or warm for a refreshing taste.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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  Prince Ba's Clay Pot Chicken

  Bawang Wang's clay pot chicken is a dish featuring chicken with potatoes, carrots, green peppers, and other vegetables, slowly stewed in a clay pot. Main ingredients include whole chicken or chicken pieces, various vegetables, and seasonings, simmered gently to make the meat tender and flavorful with rich broth.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Imperial Pot Braised Meat

  Imperial pot braised meat is a traditional Chinese dish made with pork and seasoned with soy sauce, sugar, and rice wine, then slowly stewed. The meat is tender and flavorful.
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  Kung Pao Chicken

  Kung 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.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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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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  Plum Pork Ribs

  Plum pork ribs is a dish made with pork ribs and plum (or plum sauce). After blanching, the ribs are stewed with plums, ginger slices, and scallions until tender and flavorful.
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  Roasted Lamb Leg in Qing Palace Style

  Clear Palace Roast Lamb Leg features fresh lamb leg marinated with scallions, ginger, garlic, cooking wine, and soy sauce, then slowly roasted to achieve a crispy exterior and tender, juicy interior.
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  Stewed Beef with Sauce

  Stewed beef is a dish made primarily with beef that is marinated, then pan-fried or braised and finished with a seasoned sauce. Main ingredients include beef tenderloin or beef shank, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The beef is heated to absorb the flavors and reduce the sauce, resulting in a rich, thick gravy coating the meat pieces.
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  Royal Nine-Turn Large Intestine

  Royal Nine-Turn Large Intestine is a traditional Shandong dish, mainly made from pig's large intestine, processed through multiple steps including cleaning, boiling, frying, and stewing. The texture is rich but not greasy, with a delicious flavor and strong braised aroma.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Old Beijing Hawthorn Fruit

  Old Beijing crabapple candy is a traditional snack made from crabapples and rock sugar. After washing and pitting, the fruit is cooked with sugar until soft and syrupy, creating a sweet, tangy jam. The finished product has a bright red color, soft texture, and natural tart aroma.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.

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