Hongyun Tianwai Tian Roast Duck Restaurant (Will City Branch)
北京菜 · ⭐ 4.1
No. 20 Beifengwo Road, Yangfangdian Subdistrict (1st Floor, Han Ting Chain Hotel)
Dishes
Tianwai Tian Roast DuckTianwai Tian Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Three-Cup ChickenThree-cup chicken is a dish made with chicken and seasoned with rice wine, soy sauce, and sesame oil. Chicken thighs or whole chicken pieces are stir-fried with ginger, garlic, and scallions, then simmered in seasoning until tender and flavorful.
Kung Pao Mushroom Shrimp BallsKung Pao Mushroom Shrimp Balls is a dish featuring fresh shrimp balls and mushrooms. The shrimp are marinated and stir-fried, while mushrooms and peanuts are sautéed together and tossed in a prepared Kung Pao sauce. The dish has a bright red color and rich texture.
Stir-Fried Organic CauliflowerStir-fried organic cauliflower is a home-style dish using organic cauliflower as the main ingredient. Cut cauliflower into small florets, blanch or quickly stir-fry, then add garlic slices and ginger threads, season and serve.
Roast DuckClassic roast duck mainly uses Beijing duck, processed through marinating and hanging-roast cooking. The duck is inflated, gutted, cleaned, dried, then roasted over fruitwood charcoal in a special oven to achieve crispy skin and tender meat.- Salted Pepper DuckSichuan pepper salt duck is a dish featuring duck meat as the main ingredient. The duck is cut into pieces, marinated, then fried or pan-fried until golden brown, and finally stir-fried with Sichuan pepper salt, scallions, ginger, and garlic to absorb the aromatic flavors.
Baked FlatbreadFire cake is a traditional Chinese pastry made primarily from flour, fermented and then baked. Its outer crust is golden and crispy, while the inside is soft and layered. It can be enjoyed with various ingredients such as meat or vegetables, serving both as a staple food and a snack.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Premium Kung Pao ChickenPremium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
West Lake Beef SoupWest Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
Grilled Sea Bass with SauceGrilled sea bass with hot plate sauce, marinated and pan-seared on a high-heat iron plate, then stir-fried with a savory sauce of soy sauce, sugar, rice wine, and garlic for tender, juicy fish with a slightly charred surface.