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Zheng Wei Ru Jia Roast Duck Restaurant

北京菜 · ⭐ 4.5

150 meters southeast of the intersection of Kangying Zhong Road and Kangying Jiayuan Zhong Street

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Spicy Pot of Bamboo Shoot Tips

  Dry-braised bamboo shoots is a dish featuring fresh bamboo shoot tips as the main ingredient, combined with pork belly, green pepper, and red pepper, stir-fried and cooked in a dry pot. The tender bamboo shoots offer a crisp texture, complemented by meat and vegetables for a rich flavor.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Signature Sichuan-Style Catfish in Boiling Sauce

  Signature boiled catfish features fresh catfish with bean sprouts and cabbage, stir-fried with fried chili and Sichuan pepper, then simmered in broth. Fish slices are blanched in the hot soup and finished with a drizzle of hot oil for aroma.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Premium Roast Duck (Half Set)

  Half portion of premium roast duck made from high-quality Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Premium Roast Duck Set

  Premium roast duck includes a whole duck marinated and slow-roasted over fruit wood charcoal, with crispy skin and tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips. Traditional charcoal roasting gives the duck its unique flavor.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Premium Boiled Fish from Reservoir

  Premium boiled water fish from reservoirs uses fresh fish, paired with bean sprouts and cabbage. Spicy chili and Sichuan peppercorns are stir-fried, then boiled in water. Fish slices are added to cook through, finished with hot oil for aroma.

Reviews

• Charlie_26
  Went here with some friends for a little get-together since it was near my place and the holidays. It's a two-story spot — first floor has the regular tables and the second floor has private rooms, which was nice. The menu is super big with tons of options. I personally really love their Peking duck, the spicy chicken, the pork stir-fried with peppers, the boiled fish, the fried sausage, the beef on the sizzling iron plate, the cold noodles, the meat pancakes, the Yangzhou fried rice... honestly the list goes on. Pretty much everything we've tried has been solid flavor-wise. Service was also really attentive. This is definitely one of our go-to spots when we want to hang out together. We'll be back for sure!