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Jixiang Chun Bing · Kao Ya (Beijing Gucheng Dian)

北京菜 · ⭐ 4.6

Donghuamen Street, No. 76, Building 1, Floors 1–2, West Side, Unit -1

Dishes

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  XO Sauce Stir-Fried Mixed Vegetables

  XO Sauce Stir-Fried Mixed Vegetables is a dish featuring fresh vegetables like carrots, green peppers, onions, wood ear mushrooms, bean sprouts, and celery. Sliced vegetables are quickly stir-fried with XO sauce to absorb its aroma while maintaining a crisp texture.
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  Fortune Roast Duck

  Roast duck served whole, marinated and roasted in a hanging oven. Crispy skin, tender meat, traditionally eaten with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Lucky Noodles Pancake

  Jixiang筋饼 is a flatbread made from flour, water, and seasonings, kneaded into dough, rolled thin, and pan-fried. It often includes lean meat and vegetables for rich flavor. Proper heat control ensures a crispy exterior and soft interior.
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  Lucky Flavor Eggplant

  Fragrant Eggplant Stir-fry features eggplant cut into strips or cubes, fried until golden, then stir-fried with garlic, ginger, and scallions. Seasoned with soy sauce, sugar, and vinegar, finished with a cornstarch slurry to coat the eggplant in savory sauce.
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  Zhang's Spicy Pork in Sauce

  Zhang's Spicy Pork Balls is a dish made from pork tenderloin, sliced and coated in starch paste, then deep-fried until golden and crispy. It's stir-fried with a sweet-and-sour sauce (containing sugar, vinegar, and tomato ketchup) to coat the meat evenly. The finished dish has a bright red color with a crispy exterior and tender interior.
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  Signature Beijing-style Pork Shreds in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is made with pork tenderloin, scallions, and cucumber strips. The pork is marinated, stir-fried with fragrant sweet bean sauce, and served with scallion and cucumber garnish.
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  Rock Noodle Salad

  Rock-style cold noodles made from potato starch, mixed with shredded cucumber, carrot, and bean sprouts, dressed with a savory sauce. Cooked noodles are rinsed in cold water for a smooth, elastic texture, then combined with fresh vegetables and seasoned with soy sauce, vinegar, garlic, and chili oil.
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  Egg and Shrimp Stir-fry

  Sautéed egg with shrimp is a dish primarily made with fresh shrimp and eggs. The preparation involves marinating cleaned shrimp, mixing them with beaten egg liquid, and quickly stir-frying in hot oil until cooked through, resulting in a tender and smooth texture for both the eggs and shrimp.
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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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  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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  Belle's Roasted Lamb

  Belle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.

Reviews

• teeny_redwood
  The roast duck was insanely good — skin was super crispy and the meat was so tender and juicy, literally heard that satisfying crunch when I bit in. Came with this sweet osmanthus sugar and some kind of secret sauce on the side, and together it was like layers of flavor hitting you at once. The spring pancakes were thin but had that nice chewy pull to them, and rolling up the duck with cucumber strips and scallions was honestly the perfect combo. Also got the chilled jelly noodles (the "rocking" ones lol) smothered in sesame paste — so rich and bouncy, couldn't stop eating it. Their sour plum drink was tangy and sweet, great for cutting through all that richness. Staff was really friendly and the food came out fast. Oh and upstairs on the second floor there's window seating where you can snap some pics in that old-school Chinese vibe — super atmospheric, felt like stepping back in time. Definitely coming back.