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Nian Jing Roast Duck - Jing Wei Cuisine (Hugu Temple Branch)

北京菜 · ⭐ 4.5

3rd Floor, Huguo Xintiandi, No. 85, Huguo Temple Street

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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  Tanglang Fried Rice

  Tanglang fried rice is made with rice as the main ingredient, combined with eggs, ham, green peas, and carrots, stir-fried in a hot wok using cold oil. Each grain of rice remains distinct, with evenly distributed ingredients for a rich, satisfying taste.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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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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  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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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Dry-burned Premium Yellow Croaker

  The yellow croaker is pan-fried until golden brown on both sides, then simmered with seasonings like soy sauce, sugar, cooking wine, and ginger slices until the sauce thickens and the fish is well flavored.
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  Cheese Fish

  Cheese fish is a dish primarily made with fish as the main ingredient, combined with cheese. Fresh fish meat is typically used, marinated and then mixed with or coated in cheese before being cooked by baking or pan-frying.
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  Jujube-Scented Crispy Peking Duck

  Jujube-flavored crispy Beijing roast duck made from Peking duck, marinated and roasted in a挂炉. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks. Adds jujube elements for aroma and sweetness.
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  Beef Cubes with Snow Mushrooms

  Beef cubes with snow fungus is a dish featuring beef cubes and snow fungus. After marinating, the beef is stir-fried with the fungus and seasoned with basic调料 until cooked through.
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  Rose Purple Sweet Potato Salad

  Rose sweet potato salad features steamed purple sweet potatoes, fresh rose petals or rose jam, honey, and lemon juice. Toss and chill. Add crushed nuts or coconut flakes for texture.
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  Flower Pepper Spiced Beef

  Flower pepper and fermented black bean beef is made with beef shank, flower pepper, fermented black beans, ginger, garlic, and other ingredients, prepared by blanching, stir-frying, and stewing. Sliced or cubed beef slowly cooks with seasonings to absorb the fragrant aroma of flower pepper and the rich flavor of fermented black beans.

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