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Pinyi Fang Roast Duck Restaurant (FuFeng Branch)

北京菜 · ⭐ 4.7

3rd Floor, Xinghuo Technology Building, No. 2, Fufeng Road

Dishes

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  Bieyifang 1416 Roast Duck

  Bianyifang 1416焖炉烤鸭 uses premium Peking duck, processed through marinating, hanging, and slow roasting. Crispy skin, tender meat, rich aroma—served with lotus leaf pancakes, sweet bean sauce, and scallions.
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  Family Feast Dumplings

  Family Feast Dumplings are made with a mix of ingredients including pork, shrimp, mushrooms, carrots, and cabbage, offering a rich filling. They are hand or machine-made and boiled before serving.
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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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  Osmanthus Honey Glazed Crispy Shrimp

  Honey-glazed pastry shrimp made with fresh large shrimp, deveined and留尾, marinated in secret桂花 honey sauce, then coated and fried until golden and crispy. Crispy outside, tender shrimp inside, sweet with aromatic flavor.
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  Stir-Fried String Beans with Coconut Oil

  Four-corner beans stir-fried with coconut oil, main ingredients are four-corner beans and coconut oil. Wash and cut the beans, heat a pan, add coconut oil, then stir-fry until tender-crisp.
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  Rose-Scented Roast Duck

  Rose-scented roasted duck is made primarily from duck, which is marinated and then roasted in a hanging oven. During marination, rose jam, cooking wine, soy sauce, and other seasonings are added to allow the duck meat to absorb the fragrance of roses. During roasting, the duck skin becomes crispy while the duck meat remains tender, infused with a subtle rose aroma.
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  Boiled Roman Lettuce

  Boiled Roman lettuce is a dish using romaine lettuce as the main ingredient. The lettuce is washed, quickly blanched in boiling water, drained, and then served with a dressing or plain. Simple to prepare, it retains the crisp texture and natural flavor of the lettuce.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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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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