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Xiao Hua Piao Xiang · Hou Yuan · Roast Duck Restaurant

北京菜 · ⭐ 4.4

No. 283, Xiaobao North Street

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Cool Clothes Flatbread

  A Chinese flatbread made from flour and water, steamed or pan-fried, known for its soft texture and savory taste.
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  Stir-fried Mushrooms and Bamboo Shoots

  Stir-fried Mushrooms and Bamboo Shoots is a Chinese stir-fry dish made with fresh mushrooms and tender bamboo shoots, cooked quickly for a fresh and crisp texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Yearly Fish Delight

  Nian Nian You Yu is a dish featuring a whole fish, typically carp, crucian carp, or sea bass, marinated and then steamed or braised. The fish may be carved with patterns for visual appeal and served with ginger threads, scallions, soy sauce, and hot oil to enhance aroma.
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  Signature Crispy Meatballs

  Signature crispy meatballs made from pork or beef mince mixed with starch, egg, scallions, ginger, and garlic, shaped into balls and deep-fried until golden and crunchy. Crispy outside, tender and juicy inside.
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  Spicy Sichuan-style Fish in Sour Cabbage

  Spicy sour cabbage fish features fresh grass carp, paired with pickled mustard greens, spicy chili peppers, ginger slices, and garlic. The fish is sliced, marinated in wine and starch, then stir-fried with the cabbage before boiling in water. Finally, Sichuan peppercorns and chili segments are added for a distinctive spicy aroma.
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  Beijing-style Braised Pork and Steamed Bread

  Old Beijing Lu Zhuo Huo Che is a traditional Beijing snack made primarily from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning the pig intestines and lungs, then stewing them with various spices until fully flavored. Additional ingredients such as tofu skin are added to continue simmering, and it is finally served with roasted flatbread.
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  Old Beijing Four Joy Meatballs

  Old Beijing Four Joy Meatballs is a traditional Chinese dish made mainly from pork, mixed with water chestnuts, scallions, and ginger. It is shaped into balls and stewed in broth. The texture is tender, and the soup is rich.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Crispy Fried Fresh Milk

  Crispy Fried Fresh Milk is a dessert made primarily from milk, glutinous rice flour, and eggs. The milk and glutinous rice flour are mixed and heated to form a milk jelly, which is then coated with egg wash and breadcrumbs before being deep-fried until the outer layer turns golden and crispy.
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  Soybean juice with fried dough twists

  Bean juice is a fermented drink made from mung beans, pale yellow and slightly sour; fried dough rings are made from flour, oil, and water, crispy outside and soft inside. They are often eaten together—bean juice should be hot, and the rings are broken and dipped into the juice.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.

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