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Jiu Wu Jing Cuisine (Hangzhou Mixc Store)

北京菜 · ⭐ 3.9

Unit S390, Level 3, Phase II MixC World (Outer Street of MixC World), Minxin Road

Dishes

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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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  Wagyu Cubes with Millet Oil渣 and Potato Shreds

  Wagyu cubes stir-fried with millet oil渣 and shredded potatoes, creating a rich and savory dish.
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  Imperial Osmanthus Crispy Duck

  Imperial Osmanthus Crispy Duck is made with high-quality duck meat, marinated with osmanthus and spices, then fried. It has a crispy skin and tender meat with a rich osmanthus aroma.
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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 Oil-Braised Shrimp

  Fresh river shrimp stir-fried in oil with ginger, garlic, and scallions, seasoned with soy sauce, sugar, and rice wine for a savory, crispy dish.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised Lotus Root with Taro in Clay Pot

  Stewed taro in clay pot is a dish featuring Liwu taro as the main ingredient. Peeled and cubed taro is placed in a clay pot with water and seasonings, then slowly simmered over low heat until tender and flavorful, often with a touch of lard or oil for added aroma.
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Beijing-style Grilled Lamb on Iron Skillet

  Old Beijing grilled lamb is a traditional dish made with fresh lamb slices, marinated and cooked on a hot iron griddle. Served with scallions and ginger, it's grilled until slightly charred and tender. Enjoy with salted pepper or sauce.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.

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