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Hongfu De茂 Roast Duck & Traditional Cuisine (Tiantan Branch)

北京菜 · ⭐ 4.7

1st Floor, Shengjing Hotel, No. 72, Tian Tan East Road (480 meters south from Exit C Southeast of Tian Tan Dong Men Metro Station)

Dishes

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  Toast with Caviar and Traditional Wood-Roasted Duck

  Roast duck made from premium Peking duck, roasted over fruitwood charcoal until skin is crispy and meat tender, served with traditional sweet bean sauce, scallions, cucumber strips, and innovative accompaniments like toast slices and鱼籽酱 for a layered flavor experience.
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  Hand-Deconstructed Crab Filling Tofu

  Hand-shredded crab stuffing tofu is a dish made with soft tofu as the main ingredient, combined with manually拆解 crab meat and crab roe. The tofu is cut into cubes and blanched, then stir-fried together with crab stuffing to allow the tofu to absorb the fresh aroma of the crab, resulting in a delicate and tender texture.
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  Signature Fish Head with Scallion Pancake

  Signature fish head with scallion oil cake is a dish made from fresh fish head, marinated and stewed slowly, served with handmade scallion oil cakes. The fish head, usually from bighead carp or silver carp, is simmered with ginger slices and scallions to create a rich broth. The scallion oil cake is made from flour, scallions, and oil, pan-fried until golden and crispy.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  精致八宝狮子头

  Eight Treasure Lion's Head is a meatball dish made primarily with pork and eight ingredients: shrimp, egg, mushroom, carrot, green pea, ham, glutinous rice, and scallion-ginger. All ingredients are minced, mixed, shaped into large meatballs, then slowly stewed or steamed until fully cooked.
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  Traditional Beijing Fruitwood Roast Duck

  Old Beijing traditional fruit wood roasted duck is made from high-quality Peking duck, carefully marinated and slow-roasted over a fruit wood fire. This method results in crispy skin and tender meat, typically served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.
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  Gate Nail Meat Buns

  Men Ding meat buns are made primarily with beef, seasoned with scallions, ginger, and other spices to form a filling. The mixture is then wrapped in dough and shaped into small pies resembling door nails. Finally, they are pan-fried until both sides turn golden brown.
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  Braised River Shrimp with Job's Tears

  Chicken head rice stir-fried with river shrimp is a dish using chicken head rice and river shrimp as main ingredients. Soak chicken head rice beforehand, clean shrimp, then stir-fry rice first, add shrimp, season and cook quickly until done.

Reviews

• Uli_1
  The Peking duck here is the real deal — traditional style roasted over fruit wood, and honestly it's the one thing you HAVE to order. They bring it out fresh, slice it right there, and the skin is this gorgeous golden color, so crispy it just melts the second it hits your tongue. The meat underneath is super tender, not dry at all. Wrap a piece up in the thin pancake with some scallion and cucumber and wow, it hits different. Honestly even eating the skin by itself is incredible. Definitely coming back for this one!