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Beiping Cuisine · Peking Duck (Dashu Bridge Store, Beijing South Railway Station)

北京菜 · ⭐ 4.7

Unit 7, Courtyard 6, Beijiadi Road, Floor 2, Room 202-06

Dishes

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  Qianlong Golden Cabbage

  乾隆黄金白菜 is a traditional delicacy made primarily from fresh, tender cabbage, supplemented with eggs and flour. After washing, the cabbage is coated in a golden batter made from eggs and flour, then deep-fried until golden and crispy. The finished dish boasts a golden color, sweet and fresh cabbage, and a crunchy outer layer.
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  Beijing-style Squirrel Fish

  Beijing's top-rated squirrel-shaped mandarin fish is made from fresh mandarin fish, sliced and deep-fried until crispy, then coated in sweet and sour sauce for a tangy glaze. Careful heat control ensures tender meat and crunchy skin, with a golden-brown, squirrel-like shape.
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  Extra Virgin Olive Oil Salad

  Fresh vegetable salad with extra virgin olive oil, featuring lettuce, cucumber, tomato, and carrot, washed, chopped, mixed, and dressed with olive oil.
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  Beijing Crispy Roast Duck

  Beijing-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.
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  Mediterranean Prawn Sichuan Hot Pot

  Mediterranean shrimp Maoxuewang features fresh shrimp as the main ingredient, combined with duck blood, bean sprouts, and soy skin. It is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in a rich broth. The combination of shrimp and Maoxuewang delivers both the freshness of seafood and the bold flavors of Sichuan cuisine.
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  Imperial Five Blessings

  Palace Five Blessings is a dish featuring five premium ingredients: chicken breast, shrimp, mushrooms, carrots, and wood ear fungus. Diced and blanched, then stir-fried with seasonings and thickened sauce for a rich, layered taste.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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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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  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。
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  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。
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  Grass-fed Beef Mapo Tofu

  Grass-fed beef mapo tofu is an innovative dish blending Sichuan flavors, featuring minced grass-fed beef, soft tofu, doubanjiang, Sichuan peppercorns, garlic, and ginger. Cook beef, add doubanjiang to create red oil, then simmer tofu. Finish with ground Sichuan pepper and scallions. Rich texture—tender tofu, savory beef.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews

• Gray_13
  The Peking duck came out super shiny and crispy, and the smell of the fruitwood hit you right away. The skin basically melted the second you bit into it — that mix of fat and sweetness was just perfect. The chef carved it right at our table, super smooth and even slices. We rolled it up in the little pancakes with scallions, cucumber, and sweet bean sauce, and wow, so many flavors going on. The place had this cool vibe with red walls and lots of greenery, and the staff were really friendly and on top of things — food came out fast too. Honestly such a comfy experience, they really thought of everything.