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Ju Jing Min Fu Roast Duck (Beijing South Railway Station Branch)

北京菜 · ⭐ 4.6

No. 24, Majiapu East Road

Dishes

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  Beijing Imperial Snack Platter

  Beijing-style imperial snacks platter features traditional flavors like驴打滚, 豌豆黄, 艾窝窝, and 糖耳朵. Made using classic techniques: glutinous rice cakes with red bean paste or peanuts, mung bean jelly with sugar, glutinous rice balls filled with sesame, and fried dough drizzled with syrup.
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  Kyoto Belie Roast Meat

  Kyoto Bel爷烤肉 uses premium beef and mutton, paired with onions and green peppers. After marinating, it's grilled on charcoal or electric grill until the surface is slightly charred and the inside remains tender.
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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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  Imperial Mountain Hawthorn Braised Pork

  This dish features pork belly braised with hawthorn slices. Pork is blanched to remove odor, then simmered slowly with soy sauce, sugar, and rice wine until tender and the sauce thickens.
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  Crispy Fried Mini Meatballs

  Crispy pork dumplings made from minced pork and starch, deep-fried until golden and crunchy. The meat mixture is shaped into balls and fried in hot oil.
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  Grilled Shrimp in Crispy Pastry

  Crispy shrimp dish made with fresh shrimp, marinated after peeling, then coated in crispy batter and deep-fried until golden and crunchy. The outer layer is crisp while the inner shrimp meat remains tender, offering a layered texture.
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  Sea Urchin Tofu

  Sea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Beech Mushroom Stir-Fried Sea Cucumber

  Beef liver mushroom stewed with sea cucumber is a dish featuring beef liver mushrooms and sea cucumbers. Clean and slice the mushrooms, soak and cut the sea cucumber, then simmer together in broth or water until flavors blend and sauce thickens.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
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  Premium Crispy Duck

  Premium crispy and non-greasy roast duck made from high-quality Peking duck, marinated and roasted in a traditional oven. The skin is crispy while the meat remains tender and juicy with distinct layers of flavor.
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  Herb-Infused Beef Short Ribs

  Beef short ribs marinated and baked with herb sauce. Key ingredients: beef short ribs, herb sauce (made from fresh herbs like rosemary, thyme, butter, garlic). Slow-roasted at low temperature for tender meat with infused herb flavor.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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