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Pienji Fang Kao Ya Dian (Handan Binguan Dian)

北京菜 · ⭐ 4.8

No. 21 Middle Xisanhuan Road (Ground Floor, Hangang Hotel; Exit B of Lianhuaqiao Station, Line 10; near Beijing West Railway Station and Xinxing Bridge)

Dishes

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  Patent Floral Crispy Roast Duck

  Patent floral-scented crispy roast duck made from premium duck carcasses, marinated and air-dried before roasting. Special floral seasoning is added during cooking for a crisp skin and tender meat with a unique floral aroma.
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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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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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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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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Boiled Roman Lettuce

  Steamed romaine lettuce is a simple and healthy dish. Fresh romaine lettuce is cooked using the steaming method, preserving its original flavor and nutritional value. The dish has a bright green color and a crisp texture, making it a refreshing choice for summer meals.
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  Hollow Flatbread

  A hollow flatbread made from flour, formed by kneading, rolling, layering oil, fermenting, and baking. Soft inside, crispy outside, with a hollow center offering distinct texture layers.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Preserved Garlic Braised Donkey Meat

  Braised donkey meat with Laba garlic is a dish featuring donkey meat and Laba garlic. The meat is cut into pieces and stewed with garlic, absorbing its tangy aroma. The result is tender meat with a rich garlic flavor.
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  Crispy Fried Meatballs

  Soft-fried meatballs made from pork or beef, mixed with scallions, ginger, egg, and starch, shaped into balls, coated in a thin layer of starch paste, then deep-fried until golden and crispy.

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