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Jintan Hui · Roast Duck · Jing Cai

北京菜 · ⭐ 4.3

No. 55-1 Tiantan Road, 1st Floor

Dishes

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  Beijing Crispy Meat Pot

  Beijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
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  Low-Fat Fruitwood Roast Duck

  Lean fruitwood-roasted duck uses lean duck carcasses, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, low fat, retains traditional roast duck flavor.
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  Classic Braised Pork Belly

  Made with pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves for tender meat and a glossy red color.
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  Grandmother's Vegetable Stir-Fried with Eggs

  Grandmother's vegetable stir-fried with eggs is a home-style dish, primarily made with fresh, tender eggs and uniquely flavored grandmother's vegetables. The preparation is simple: first, scramble the eggs, then mix in the chopped grandmother's vegetables, and finally quickly stir-fry in hot oil until cooked through.
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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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  Stewed Sea Cucumber with Green Onion

  A traditional dish featuring water-soaked sea cucumber and scallions. The sea cucumber is simmered with chopped scallions in a broth with soy sauce and cooking wine, absorbing the rich aroma and flavor. Tender and fragrant.
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  Dry-burned Huangyu from East China Sea

  Dry-burned Huangyu from the East China Sea is a Chinese dish featuring fresh fish. After cleaning and marinating, the fish is pan-fried until golden brown, then simmered with a sauce of soy sauce, sugar, and cooking wine, along with辅料 like ginger, scallions, and garlic. The sauce is reduced to coat the fish in a rich glaze.
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  Classic Seafood Mǎoxiāng

  Classic seafood Maoxuewang features duck blood, bean sprouts, soy skin, and luncheon meat, with shrimp, squid, and shellfish added. Stir-fried with beef tallow火锅底料 and simmered in water until all ingredients are fully cooked.
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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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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Taro and Chinese Cabbage Stew

  A comforting dish made by stewing taro and Chinese cabbage together, resulting in a savory and satisfying meal.
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  Braised Eel with Garlic and Fish Maw

  This dish features bird's nest and eel as main ingredients, simmered with garlic. Soaked bird's nest and eel segments are cooked together with garlic in a seasoned sauce over low heat until fully infused with flavor.

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