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Pin Wei Village. Roast Duck (Jizhuang Branch)

北京菜 · ⭐ 4.5

Shangzhu Building, Jizhuang Residential Community, Floors 1–2, Units 4 & 5

Dishes

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  Roasted Bone Delight

  One品 Roasted Bones is a dish featuring pork bones, typically ribs or large bones, marinated and roasted in an oven. The marinade often includes soy sauce, cooking wine, ginger slices, and garlic, infusing the bones with flavor. The exterior becomes crispy and aromatic while the interior remains tender and richly flavored.
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  Pinwei Village Mao Xu Wang

  Pinwei Village Mao Xu Wang is a Sichuan dish made with duck blood, beef stomach, and yellow throat, cooked with spicy and numbing seasonings and various vegetables. It has a rich, spicy, and fragrant flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Pork Crispy Meatballs with Bok Choy

  Pork and bok choy crispy meatballs are made by mixing minced pork with chopped bok choy, forming into balls, then frying or boiling until fully cooked.
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  Crispy Fried Small Fish from Reservoir

  Crispy fried reservoir minnows feature fresh small fish from reservoirs, marinated with seasonings, lightly coated in starch, then deep-fried until golden and crispy on the outside, tender inside.
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  Premium Duck Blood Hot Pot

  Premium duck blood soup made with fresh duck blood, pork blood, bean sprouts, yellow throat, and beef tripe, stir-fried with beef oil, doubanjiang, chili, and Sichuan pepper, then simmered in broth for rich flavor.
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  Fried Sourdough Cabbage

  Fried sour cabbage is a dish made primarily with sour cabbage, sliced and coated in starch or flour before being deep-fried until golden and crispy. It uses mainly sour cabbage, oil, and minimal seasonings, achieving a crunchy exterior while preserving the tangy flavor inside.
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  Whole Roast Duck

  The whole roast duck is made from high-quality meat ducks, roasted using a hanging oven with fruit wood as fuel. The finished product has a reddish-glossy color, tender meat, rich flavor, and is fatty yet not greasy.
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  Pork and Napa Cabbage Dumplings

  Pork and cabbage dumplings are made primarily from pork and cabbage, which are mixed together to form a filling and then wrapped in dumpling wrappers, shaped like ingots. The typical cooking methods are boiling or steaming until the dumplings float to the surface, indicating they are fully cooked.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Golden Fish Head

  A delicacy made from a fresh fish head, gently stewed with ginger, scallions, and garlic to create a rich, savory broth and tender meat.
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  Leek and Egg

  Leek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.

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