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Beiping Lou Roast Duck · Beijing Cuisine (Xisiqi Flag Store)

北京菜 · ⭐ 4.8

2nd Floor, Building C, Xinlong Building, No. 87 Jiancaicheng West Road

Dishes

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  Loofah and Edamame Stew

  A light and healthy dish made with tender loofah and fresh edamame, gently stir-fried to preserve their natural flavors.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Dry-burned East China Sea Yellow Croaker

  The East China Sea large yellow croaker is processed and pan-fried until golden brown on both sides. Then, scallions, ginger, garlic, soy sauce, sugar, and cooking wine are added, and it's simmered over low heat until the sauce thickens and the fish is fully flavored.
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  Handmade Milk Skin Yogurt

  Handcrafted milk skin yogurt is made from fresh milk through natural fermentation, forming a thin layer of milk skin on the surface. The process involves heating the milk, cooling it to an appropriate temperature, adding a lactic acid bacteria starter, and fermenting it in a constant temperature environment for several hours until it sets. Once solidified, it is removed, allowing the milk skin to naturally form on the surface.
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  Squirrel-Style Mandarin Fish

  Squirrel桂鱼 is a Chinese dish made primarily with mandarin fish. The fish is scored with diagonal cuts and deep-fried until crispy, then coated with a sweet and sour sauce made from sugar, vinegar, and ketchup, giving it the appearance of a squirrel and a texture that is crispy on the outside and tender on the inside.
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  Jujube-Scented Crispy Black Gold Roast Duck

  Zao Xiang Su Hei Jin Roast Duck is made from Beijing duck, marinated and roasted in a hanging oven. The duck skin is crispy while the meat is tender, with red date paste applied on the surface and black sesame sprinkled on top, creating a unique flavor of jujube aroma and caramelized fragrance. It is served with thin pancakes, sweet bean sauce, and scallion strips.
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  Preserved Vegetable Boneless Pork Trotter

  Braised pork trotter with preserved mustard greens, featuring tender pork trotters and savory preserved vegetables.
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  Grilled pancake with hairtail fish

  Scrambled fish wrapped in a flatbread, made by frying marinated ribbonfish and cooking dough on a pan. Add scallions and ginger, then roll up to eat.
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  Imperial Roast Duck

  Dynasty Roast Duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Secret-Recipe Crispy Mongolian Lamb Leg

  Made primarily from grassland lamb legs, this dish is marinated with a secret blend of seasonings and then prepared using a combination of low-temperature slow roasting followed by high-temperature frying. The exterior is crispy while the interior remains tender and juicy.
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  Half of Premium Roast Duck

  Half of premium roast duck made from high-quality Peking duck, marinated and roasted in a挂炉. Crispy skin, tender meat, and bright red color. Served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks for rolling and eating.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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  Crispy Shrimp Pie

  Crispy shrimp is a dish made by marinating fresh shrimp and then coating it in puff pastry before frying. The main ingredients include fresh shrimp, flour, eggs, and butter. To prepare, remove the shells from the shrimp while leaving the tails intact, marinate them with seasonings to infuse flavor, then wrap them in prepared puff pastry and deep-fry until golden and crispy.

Reviews

• fuzzy_wild_rice
  The roast duck was SO good — skin super crispy and the meat was juicy, when you bite in it goes "crunch" and the fat just explodes in your mouth. Wrapped it up in the thin pancakes with the sweet bean sauce and those little green onion strips and honestly the layers of flavor were amazing. The wood-fired duck with dates had this really nice smoky fruitwood taste and the meat was tender and juicy too, plus they had this yogurt with a milk skin on top that I'd never had before — super creative and it totally cut through the richness. Place has a really cool old Beijing vibe, feels like you've stepped back in time, and the service was really attentive. Also tried the Qianlong cabbage which was crunchy and a little sweet, went perfectly with the duck. Overall super happy with the meal, great spot to catch up with friends.