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Cong Xi · Beijing Roast Duck · New Beijing Cuisine (Anzhen Puppet Theatre Branch)

北京菜 · ⭐ 4.7

No. 12 Building, Anhua Xili Area 1, 1st Floor

Dishes

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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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  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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  Eight-Year Fish Head with Fried Dough Sticks

  This dish features fish head as the main ingredient, paired with fried dough sticks. The fish head is stewed with seasonings to create a rich broth and tender flesh, while the dough sticks are briefly soaked in the soup to absorb flavor and become soft and fragrant. Main ingredients: fresh fish head and fried dough sticks; method: stewing and soaking.
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  State Banquet Crispy Fried Dough

  National banquet big fried dough sticks are made by mixing flour, water, alkali, and a little salt, then fermented, stretched, and deep-fried until golden and crispy. They have a crunchy exterior and soft, elastic interior, commonly eaten for breakfast or as a side dish.
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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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  Prosperous Vegetable and Fruit Salad

  Prosperous Vegetable and Fruit Salad is made of various fresh vegetables and fruits, including lettuce, cucumber, carrot, apple, orange, etc. All ingredients are washed, cut, and mixed with appropriate seasonings.
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  Red Bean Cold Cake with Pea Yellow Platter

  A platter of red bean jelly and pea yellow, made from red beans and peas. Red bean jelly is mashed, sweetened, and chilled; pea yellow is steamed from ground peas. Both served cold with a smooth, soft texture.
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  Gongxi's Favorite Puff Pastry Shrimp

  Crispy shrimp dish features fresh shrimp, peeled but with tails intact, marinated, coated in flaky pastry, and deep-fried until golden and crunchy. Outer layer is crispy, inner shrimp meat tender, offering distinct texture layers.
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  Gongxi Crispy Roast Duck

  Gongxi Crispy Roast Duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin turns golden and crispy, while the meat stays tender. Special seasonings and slow roasting over fruitwood charcoal infuse the duck with rich aroma.
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  Delicate Deep-Fried Mini Meatballs

  Linglong dry-fried full-moon meatballs are small balls made from pork filling and starch, deep-fried until golden and crispy. The meat mixture is shaped into round balls and fried in hot oil until cooked through.
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  Old Beijing Homemade Plum Juice

  Old Beijing homemade plum juice is made with black plums, hawthorn, and dried tangerine peel, simmered with rock sugar and water. Wash ingredients, boil, filter, cool, and serve. Add mint for a refreshing touch.
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  Old Beijing Plum Drink

  Old Beijing plum soda is made by simmering ingredients such as dried plums, hawthorn, dried tangerine peel, licorice, and osmanthus flowers, then sweetened with rock sugar. After cooling, it can be enjoyed chilled or with ice. To prepare, wash the ingredients, boil them in water, simmer slowly for several hours, strain, cool, and serve refrigerated or with ice.
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  Crispy Hawthorn Fish

  锦绣山楂鱼 is a dish made with fresh fish and ingredients like hawthorn slices, carrots, and green peas. The fish is marinated, pan-fried until golden, then stir-fried with hawthorn and other ingredients to absorb its tangy aroma and create a rich flavor.

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