Beiping Cuisine · Peking Duck (Shili River Branch)
北京菜 · ⭐ 4.8
1st Floor, South Side of Building 106, Nanxinyuan Middle Road
Dishes
Beijing-style Stir-fried Roasted LambBeijing-style stir-fried and grilled lamb uses fresh lamb as the main ingredient, combined with辅料 such as onions and green peppers. The dish employs a cooking method that combines stir-frying and grilling. After slicing and marinating the lamb to infuse flavor, it is stir-fried together with vegetables and then grilled to achieve tender meat with a smoky aroma.
京城鱼子酱烤鸭京城鱼子酱烤鸭是一道融合传统与创新的高端京菜。选用优质北京填鸭，经果木挂炉烤制，外皮酥脆如琥珀。片鸭后，将鸭皮、鸭肉与少量黄瓜条一同置于酥脆的吐司片上，顶部点缀以鲜美咸香的鲟鱼子酱。入口时，烤鸭的丰腴脂香、鱼子酱的海洋鲜味与吐司的酥脆形成层次丰富的口感，咸鲜主导，回味悠长。
August Osmanthus Flaky ShrimpAugust osmanthus flaky shrimp: fresh shrimp, shelled with tails intact, marinated, coated in flaky pastry, and deep-fried until golden and crispy. Crispy exterior, tender shrimp inside, infused with osmanthus fragrance.
Beijing-style Braised Beef in PotBeijing-style stewed beef with potatoes and carrots, slow-cooked in a clay pot or罐. Beef is blanched to remove odor, then simmered with seasonings and broth until tender and flavorful.
北平罐焖牛腩肉北平罐焖牛腩肉是一道传统京味菜肴，选用优质牛腩肉为主料，配以土豆、胡萝卜、洋葱等蔬菜，加入秘制酱料和香料，放入陶罐中慢火焖制数小时而成。成品肉质酥烂入味，汤汁浓郁醇厚，蔬菜吸饱肉汁后软糯香甜，整体口感咸鲜回甘，带有淡淡的酱香和香料气息，是冬季暖身滋补的佳品。
Beijing Crispy Roast DuckBeijing-style crispy roast duck is made from high-quality Peking ducks, marinated and roasted in a special oven. The duck skin becomes exceptionally crispy after special treatment, while the duck meat remains tender and juicy. It is typically served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
Kung Pao ChickenKung 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.
Crispy Fried MeatballsDry-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.
Signature Crispy Pancake Roll with Hairtail FishSignature fried ribbon fish wrapped in pancakes is a dish featuring ribbon fish as the main ingredient, marinated and then pan-fried, served with freshly made pancakes that are rolled around the fish. The ribbon fish is typically seasoned with spices and pan-fried until golden brown, while the pancakes are made from flour and water, then cooked on a griddle to achieve a soft and crispy texture. To prepare, place the pan-fried ribbon fish into the pancake and add garnishes such as scallion strips or cucumber sticks before rolling and serving.
海胆金汤手掰鲜豆腐海胆金汤手掰鲜豆腐是一道融合海鲜与豆制品风味的精致菜肴。主要食材包括新鲜海胆、手工掰块的嫩豆腐与用南瓜或鸡汤调制的金汤。制作时先将豆腐手掰成不规则块状以更好吸收汤汁，与海胆一同放入金汤中慢火炖煮。口感上，豆腐滑嫩细腻，海胆鲜甜绵密，金汤浓郁醇厚，整体味道鲜香柔和，层次丰富。
石烹虾西兰花石烹虾西兰花是一道色香味俱全的中式菜肴，主要食材包括新鲜大虾和翠绿西兰花。制作时先将虾仁腌制入味，西兰花焯水备用；将烧热的石板或石锅上桌，现场快速翻炒虾仁与西兰花，利用石头的余温使食材瞬间成熟并锁住鲜味。成品虾仁Q弹鲜嫩，西兰花爽脆清甜，带有淡淡的蒜香和酱香，口感层次丰富，热气腾腾的烟火气十足。