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Jinpǐ Mìyì Roast Duck & Braised Pork with Spring Rolls & Home-Style Dishes

北京菜 · ⭐ 3.9

No. 63, Xisi Huan North Road, Xinya Building, 1st Floor, Unit 1-1

Dishes

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  Two-Style Noodle Strips

  Two-color noodle strips feature two differently colored noodles, naturally dyed with ingredients like red pepper and spinach. The noodles are cut into thin strips and tossed with seasonings or stir-fried with side dishes, offering a smooth texture and vibrant colors.
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  Dumpling Soup

  Meatball soup is a soup dish primarily made with meatballs, usually served with vegetables such as carrots and mushrooms. The meatballs are made by mincing pork or chicken, resulting in a tender and flavorful texture. The broth is light and can be enhanced with seasonings according to personal taste.
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  Stir-fried Pig Liver

  Stir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
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  Matsutake Meatball Soup

  A nourishing soup made with matsutake mushrooms and pork meatballs, simmered in broth for a rich, savory flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Whole Roast Duck

  The whole roast duck is made from high-quality meat ducks, roasted using a hanging oven with fruit wood as fuel. The finished product has a reddish-glossy color, tender meat, rich flavor, and is fatty yet not greasy.
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  Stir-Fried Crispy Eggplant with Sauce

  Eggplant slices are deep-fried until crispy, then stir-fried with a seasoned sauce to absorb its flavor. Main ingredients: eggplant and sauce. Methods: frying and cooking.
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  Special Old Broth Braised Pork Elbow

  Special old broth braised pork elbow is a traditional Chinese dish made with pork elbow and slow-cooked in a special old broth. The meat is tender, with rich sauce flavor and delicious taste.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Soy Sauce Pork Head Meat

  Braised pork head meat is a traditional dish primarily made with pork head meat. The preparation involves cleaning the pork head meat thoroughly, marinating it in a special sauce, then simmering it until the meat becomes tender and falls off the bone. Finally, it is sliced and served on a plate.
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  Sour-Spicy Lamb with Wood Ear Mushrooms

  A dish of stir-fried lamb slices with wood ear mushrooms, eggs, cucumber, and carrots. Lamb is marinated, then quickly stir-fried with cooked vegetables and a tangy vinegar sauce for a fresh, tender taste.

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