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Taiji·Cantonese Restaurant (Yan’an Village Bird’s Nest Branch)

Cantonese cuisine · ⭐ 4.7

2nd Floor, GLORIA HOTEL, No. 18 Beichen East Road, Olympic Village Subdistrict

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Spiced Lamb Ribs

  Flavor lamb chops are made from lamb ribs, marinated and then pan-fried or stewed. Common marinades include rice wine, soy sauce, ginger, garlic, and some recipes add chili and Sichuan pepper for extra flavor. The finished chops are tender with a rich aroma.
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  Jilin Home-style Tofu

  Jilin-style home-fried tofu is a traditional dish made with soft tofu, minced pork, and seasonings like scallions, ginger, and garlic. The tofu is pan-fried until golden on both sides, then simmered with the seasoned pork to absorb the rich flavors.
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  Tang Zhuo Mushroom Soup with Australian Wagyu

  Tang Zhuo Mushroom Soup with Australian Wagyu is made with Australian Wagyu and various mushrooms. The soup is clear, the meat is tender, and the mushroom aroma is rich.
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  Tai Chi Master's Fried Rice

  Taiji Chef's Fried Rice is made with rice as the main ingredient, combined with eggs, ham, green peas, and carrots. Ingredients are stir-fried separately using the hot pan cold oil method, then mixed and seasoned to perfection.
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  Dry-burned Deep-sea Yellow Croaker

  Dry-burned deep-sea yellow croaker is made with fresh deep-sea yellow croaker as the main ingredient. After marinating, the fish is pan-fried until golden on both sides, then simmered slowly with a seasoned sauce to allow the fish meat to fully absorb the flavors. Finally, the sauce is reduced to completion.
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  Hand-grabbed Inner Mongolia Lamb Ribs

  Hand-grabbed Inner Mongolia Lamb Ribs are made from high-quality lamb from Inner Mongolia, marinated and grilled. The meat is tender with a unique grassland flavor, crispy on the outside and juicy inside.
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  Signature Tai Chi Tofu

  Signature Tai Chi Tofu is a traditional Chinese dish made mainly from soft tofu and special sauce. The tofu is pan-fried and then combined with various seasonings to create a unique flavor.
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  Signature Scallion-Braised Fish Head

  Fresh large fish head is stir-fried and simmered in broth with scallions and ginger, absorbing their aroma and flavors. The meat is tender and the taste rich.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Stir-fried String Beans with Pork Ribs

  Stewed pork ribs with oil beans is a dish featuring pork ribs and oil beans. The ribs are blanched to remove odor, then simmered with beans and seasonings like soy sauce, dark soy sauce, and ginger slices until tender and flavorful.
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  Crispy Skin Fried Squab

  A Cantonese classic dish featuring tender squab pigeon with a crispy skin, deep-fried to perfection for a satisfying crunch and juicy interior.
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  Soy Sauce Rose Chicken

  Soy Sauce Rose Chicken is a Chinese dish made with chicken as the main ingredient, seasoned with rose sauce and soy sauce. The chicken is marinated, then pan-fried until golden and cooked with rose sauce and soy sauce, resulting in a tender texture and unique aroma.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Stir-fried long beans with eggplant

  Long beans and eggplant are cut into segments and stir-fried together, then seasoned with minced garlic, soy sauce, and other调料, stir-fried until cooked through. The dish has a soft and chewy texture with well-blended ingredients.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.
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  Pan-Seared Cod

  Pan-seared cod is a dish featuring cod as its main ingredient. After marinating, the cod is pan-fried until golden brown, with a crispy exterior and tender, juicy flesh inside. It can be served simply with basic seasonings.

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