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Tao Ji · Roasted Duck · Beijing Cuisine (Anning Store)

北京菜 · ⭐ 4.4

2nd Floor, China Post Bank, No. 181 Anwai Street

Dishes

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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 Burnt Lamb

  Beijing-style braised mutton uses lamb as the main ingredient, with scallions, ginger, garlic, and star anise. The lamb is blanched to remove odor, then simmered slowly with seasonings and water until tender, finally reducing the sauce to a thick consistency.
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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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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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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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  Steamed Large White Fish

  Steamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
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  Braised Pork Knuckle

  Stewed pork rib bones is a traditional dish primarily made with pork rib bones. The preparation involves blanching the bones to remove blood, then adding seasonings such as ginger, scallions, and cooking wine, and slowly stewing over low heat until the meat is tender and the broth is rich and flavorful.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Stir-Fried Eggplant Strips with Street-style Sauce

  Street-side stewed eggplant strips is a home-style dish made by stir-frying thin eggplant slices with garlic, scallions, and seasonings until flavorful.
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  Pea Jelly

  Pea yellow is a traditional dessert made primarily from fresh peas. The peas are boiled until soft, then mashed into a smooth paste, mixed evenly with sugar and other seasonings, and finally poured into molds to cool and solidify. The finished product has a bright yellow color, a delicate texture, and a refreshing sweetness without being cloying.
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  Tao's Signature Pocket Cake

  Tao's signature pocket饼 is a specialty noodle dish made by wrapping fillings in dough. Main ingredients include flour, pork, onion, and green pepper. The dough is rolled out, filled with seasoned meat, then pan-fried or grilled to achieve a crispy exterior and savory filling.
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  Tao's Stewed Tripe

  Tao's stewed pig intestines is a slow-cooked dish featuring pork intestines as the main ingredient, cleaned and simmered with various spices until tender and flavorful. Typically served with scallions, ginger, and garlic, resulting in a rich broth.
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  Pigeon Pie

  Pigeon pie is made with pigeon meat as the main ingredient, seasoned with scallions, ginger, and other spices, then wrapped in dough and pan-fried or baked. The pigeon meat is tender, the filling is rich, and the crust is crispy or soft depending on the cooking method.

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