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Beijing Yian (Tongzhou Grand Canal Branch)

特色菜 · ⭐ 4.8

West Gate, Chengshi Lüxin Forest Park

Dishes

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  Jinghua Smoke Cloud Soup

  Chicken, mushroom, and goji berry soup, simmered with ginger and scallions. Chicken is blanched to remove odor, then cooked with mushrooms and goji berries until tender and broth clear. Seasoned with salt for a fresh, clean taste.
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  Peking Roast Duck

  Beijing Roast Duck is made from premium Peking duck, marinated and roasted in a挂炉. The duck is inflated to separate skin from meat, coated with sugar syrup for color, then slowly roasted over fruit wood charcoal until crispy skin and tender meat. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Beijing Banquet Yogurt

  Beijing Banquet Yogurt is a drink made primarily from fresh milk and yogurt cultures, fermented to create a thick, tangy beverage. Milk is heated, mixed with cultures, sealed, and fermented for several hours to allow lactic acid bacteria to multiply, resulting in a smooth, slightly acidic texture.
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  Marbled Taro

  Marmoreal taro is a dessert featuring taro as the main ingredient. Taro is steamed, mashed, and mixed with milk, sugar, and a touch of cream. The mixture is layered in a mold to create a marble-like pattern, typically using differently colored taro purées for distinct layers, then chilled to set.
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  Swan Shrimp Paste Pastry

  Swan-shaped flaky pastry filled with a creamy yolk and butter mixture that flows like sand. Made by rolling dough into thin sheets, wrapping it around the filling, sealing, and baking until golden and crisp.
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  Starry Pork Balls

  Zhai Xing Gulu Meat is a dish made primarily of pork, typically using pork tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It is then stir-fried with tomato sauce, sugar, vinegar, and garlic to coat the meat evenly in a sweet-and-sour sauce. The finished dish has a bright red color and a crispy exterior with a tender interior.
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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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  Osmanthus Millet Cold Cake

  Guìhuā huángmǐ liánggāo is made from yellow rice, soaked, steamed, mashed, sweetened, then cooled into shape.桂花酱 or dried osmanthus flowers are added for fragrance. Cut before serving—soft, glutinous, and fragrant with osmanthus.
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  Red Wine Flame Tenderloin Beef

  Red Wine Flame Tenderloin Beef is a dish made with high-quality tenderloin beef, cooked with red wine and flame-broiled. The main ingredients include beef, red wine, and spices, offering a tender and juicy texture with a rich wine aroma.
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  Quinoa Crispy Pigeon

  Quinoa-crusted squab features tender pigeon meat coated in quinoa crumbs for a crispy texture, marinated and then fried or roasted. Quinoa adds unique taste and nutrition.
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  Golden Mango Chili Shrimp Balls

  Golden mango mustard shrimp balls made with fresh shrimp, mango cubes, and mustard sauce. Shrimp are marinated, fried until crispy outside and tender inside, then mixed with mango and mustard for a rich, layered flavor.
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  Braised Boston Lobster with Tangerine Peel

  Stir-fried Boston lobster with tangerine peel, using fresh lobster as the main ingredient, combined with dried tangerine peel, ginger slices, and green onion segments. The dish is prepared by stir-frying the tangerine peel in hot wok with cold oil, then adding the lobster and seasoning to finish.

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