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Da Hong Gu O Ya Restaurant · New Style Fusion Cuisine · Huang Shui (Around the Great Wall Branch)

北京菜 · ⭐ 4.3

West Side of Great Wall Roundabout, Xinnan Road

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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  Artisanal Red Fruit Roast Duck

  Premium duck marinated and roasted in a挂炉. Crispy skin, tender meat, served with sweet-sour hawthorn sauce or side dish. Careful heat control ensures juicy, fully cooked duck.
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  Traditional Fish Head with Giant Crispy Sticks

  The fish head is marinated and simmered with ginger slices and scallions, then slowly cooked with broth to make the flesh tender. Giant fried dough sticks are cut into pieces and stir-fried with the fish head, absorbing the rich sauce to create a crispy exterior and tender interior.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Stir-fried Fresh Pork with White Fungus

  White fungus stir-fried with fresh pork is a Chinese dish using white fungus and fresh pork as main ingredients. White fungus is soaked and blanched beforehand, while pork is sliced or shredded. Heat oil in a wok, stir-fry pork until it changes color, then add white fungus and stir quickly with seasoning.
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  Old Neighborhood Beijing-style Shredded Pork with Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a Chinese dish made with pork tenderloin, marinated in starch and egg white, then stir-fried with sweet bean sauce, scallions, and ginger. Served wrapped in tofu skin or thin pancakes with scallion and cucumber strips.
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  Beef Noodle Soup in Golden Broth

  Beef and rice noodles in golden broth, featuring beef slices and rice noodles with a golden soup base made from tomatoes, chicken stock, or broth, seasoned with ginger and scallions. Beef is blanched and combined with cooked rice noodles, garnished with cilantro or green onions.
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  Golden Kung Pao Chicken

  Golden Palace Kung Pao Chicken uses tender chicken breast, cut into cubes, and is paired with peanuts, scallions, ginger, and garlic. During cooking, the chicken cubes are first stir-fried over medium heat until they change color, then a specially prepared sauce and ingredients are quickly stir-fried together, and finally, roasted peanuts are sprinkled on top to enhance the texture.

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