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Jing Yuan Three Rings Li · Beijing Cuisine · Peking Duck

北京菜 · ⭐ 4.9

Levels 1–2, Lianhe International Building, Dongsanhuan South Road

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Stewed Yongning Old Tofu

  Yongning old tofu, blanched and then stewed with pork belly, greens, and mushrooms. Seasoned with soy sauce, salt, and water, simmered slowly until flavorful.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Dim Sum

  Dim sum is a type of small, convenient food made primarily from flour, rice flour, potato starch, and other ingredients, shaped and then cooked by baking, steaming, or similar methods.
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  Beef Noodle Skin

  Beef and rice noodle sheet dish made by stir-frying or stewing sliced beef with softened rice sheets, seasoned to infuse flavor into the beef and allow the noodles to absorb the broth. Tender beef and chewy, elastic rice sheets create a rich texture.
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  Classic Jujube Wood Roast Duck

  Classic jujube wood-roasted duck uses premium Peking duck, marinated and roasted over jujube wood charcoal. Crispy skin, tender meat, bright red color, rich aroma.
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  Shandong-style shrimp with Chinese cabbage

  Jiaodong large shrimp stir-fried with Chinese cabbage is a dish primarily made with fresh shrimp and Chinese cabbage. The shrimp are deveined and washed, while the cabbage is cut into segments. First, the shrimp are stir-fried until they change color, then the cabbage is added and stir-fried together. Water is then added and the mixture is simmered until the cabbage becomes tender. Finally, seasonings are added and the sauce is reduced. The preparation emphasizes proper heat control and ingredient pairing to highlight the freshness of the seafood and the natural sweetness of the cabbage.
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  Scallion-Braised Yellow Croaker

  Scallion-braised large yellow croaker is a dish made from fresh fish, cooked with scallions and ginger. The fish is pan-fried until golden, then simmered in a seasoned sauce to infuse flavor, finally garnished with scallions to enhance aroma and keep the meat tender.
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  Sauce-Braised Pork Cubes

  Sweet and sour pork is a dish made primarily from diced pork, stir-fried with various sauces. The pork cubes are carefully cut and mixed with a specially prepared sauce, then quickly stir-fried to achieve an appealing color and rich aroma.
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  Sour Cabbage Hot Pot with Pork

  Sour cabbage and pork hot pot features sliced pork belly and sour cabbage simmered together with seasonings to create tender meat and flavorful broth.
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  长白山榛蘑炖面筋

  长白山榛蘑炖面筋是一道具有东北山林风味的炖菜。主要选用长白山特产的野生榛蘑与手工面筋，配以五花肉或鸡肉一同炖煮。榛蘑香气浓郁，口感柔韧，面筋充分吸收汤汁后软糯入味。炖制时加入姜、葱、酱油等调料，成菜汤汁醇厚，味道咸鲜浓郁，带有榛蘑独特的山林清香和面筋的绵软口感，是温暖饱腹的家常美味。
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  Spicy Trio

  Spicy Triad is a Sichuan dish featuring pig liver, kidneys, and stomach. Sliced organs are blanched, then stir-fried with chili and Sichuan peppercorns for a rich, layered flavor.
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  Pepper Stir-Fried Beef Cubes

  Pepper stir-fried beef cubes is a Chinese dish made primarily with beef, stir-fried quickly with black pepper and other seasonings like green onions and ginger. It has a tender texture and rich flavor.

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