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Yujingge (T3 Capital Airport Store)

Cantonese cuisine · ⭐ 4.5

5th Floor, Terminal 3, Beijing Capital International Airport, Airport South Road

Dishes

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  Stir-Fried Lemongrass Chicken

  Stir-fried lemongrass chicken is a dish made with chicken and seasonings like lemongrass, ginger slices, and garlic. Chicken pieces are marinated with lemongrass and other spices, then quickly cooked in a clay pot over high heat to absorb the aromatic flavor.
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  Eggplant, Potato, and Green Pepper Stew with Beef Shank

  Stir-fried eggplant, potato, and green pepper with beef brisket stewed slowly in a clay pot, seasoned with soy sauce, cooking wine, and ginger.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Roast Duck (Half)

  Cantonese roast duck made from premium ducks, marinated, inflated, and roasted in a hanging oven. Crispy skin, tender meat, bright red color, with honey aroma and fruitwood smoke flavor.
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  Signature Curry Beef Brisket

  Signature curry beef brisket is made with beef brisket as the main ingredient, paired with vegetables such as potatoes and carrots. After blanching, it is simmered together with curry sauce until the beef becomes tender and absorbs the rich flavor of the curry. The accompanying vegetables are also fully infused with taste.
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  Signature Curry Fish Balls

  Signature curry fish balls are made with fish balls as the main ingredient, typically formed from minced fish meat and simmered in curry sauce. The fish balls are slowly cooked with onions, tomatoes, and other ingredients to absorb the rich curry flavor.
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  Youjingge Boiling Fish

  Youjingge Boiling Fish features fresh grass carp with bean sprouts and lettuce, stir-fried with fried chili and Sichuan pepper, then simmered in broth. Fish slices are poached in the soup and finished with hot oil for aroma.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional Cantonese roast dish made from a whole goose, marinated and roasted in a hanging oven. The skin is crispy while the meat remains tender and juicy, enhanced by a special sauce.
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  Egg and Barbecue Pork Stir-fry

  Sautéed egg with barbecued pork is a Chinese dish featuring barbecued pork slices and eggs. The eggs are scrambled and cooked with the pork, creating a smooth, tender texture. A touch of soy sauce, sugar, and cornstarch enhances the flavor.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Famous Boiling Fish Slices

  Fresh fish slices are stir-fried with bean sprouts, wood ear mushrooms, and greens. Sautéed dried chilies and Sichuan peppercorns are added with doubanjiang, ginger, and garlic, then simmered in broth until the fish and vegetables are cooked through, finished with a drizzle of hot oil for aroma.

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