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Xihe·Jinzhi (DT51 Store)

北京菜 · ⭐ 4.8

7th Floor, DT51 Shopping Mall, No. 98 Beiyuan Road

Dishes

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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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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Fancy Mao Xue Wang

  Fugui Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin, blanched, stir-fried, then simmered in broth and seasoned with chili and Sichuan pepper.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Zhang's Lion's Head Meatballs

  Zhang's Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in a pot until fully cooked. The finished dish features tender meat and rich, flavorful broth.
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  Sea Urchin Tofu

  Sea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
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  Spicy Kung Pao Chicken

  Spicy Kung Pao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken is stir-fried with chili and Sichuan pepper, then tossed in a sauce of soy sauce, vinegar, sugar, rice wine, and starch, finished with roasted peanuts for a rich texture.
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  Xihé Classic Roast Duck

  Xihé Classic Roast Duck is made from premium Peking duck, marinated and roasted in a traditional hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Xihe Homemade Yogurt

  Xihé's homemade yogurt is made from fresh milk and fermented with lactic acid bacteria. No preservatives or artificial flavors are added during production. Through constant temperature fermentation, the milk solidifies into a thick consistency, creating a yogurt with a unique flavor. The finished product has a delicate texture and a smooth taste.
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  Beijing-style Hand-Torn Sugar-Oil Pancake

  Old Beijing hand-teared sugar oil cakes are traditional pastries made from flour, water, and a pinch of salt. After fermentation, the dough is rolled thin, brushed with sugar and oil, folded, flattened, cut into pieces, and pan-fried until golden brown. Crispy outside, soft inside, with a sweet aroma.
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  Peanut Anise Beans

  Peanut fennel beans are a Chinese snack made primarily from peanuts and fennel beans. Peanuts are usually boiled or roasted, while fennel beans are braised with spices like fennel and star anise. The mixture can be eaten directly or served as a酒配菜.
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  Mild Spicy Sesame Sauce Qingyuan Chicken with Yanjing Noodles

  Fresh Qingyuan chicken is poached, sliced, and served with a light spicy sesame sauce made from sesame paste, garlic, and soy sauce, accompanied by Yanjing cold noodles. The chicken is tender, the sesame sauce rich, and the noodles refreshing—creating a layered taste experience.

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