Close

Si Jiu Cheng · Beijing Duck (Hongqiao Zhonghe National Exhibition Branch)

北京菜 · ⭐ 4.6

Approx. 60 meters west of the intersection of Huiding Road and Panlong Road

Dishes

• 

  Book Skin Meat Pie

  Shu Pi Rou Bing is a pancake made with pork as the main ingredient, mixed with scallions, ginger, and seasonings, then wrapped in thin dough. The dough is rolled into a circle, filled with meat, sealed, and pan-fried until golden brown on both sides.
• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  Ancient Book Lamb Ribs

  Ancient Book Lamb Ribs are made with fresh lamb ribs, marinated and then pan-seared to achieve a crispy exterior and tender interior. The marinade includes soy sauce, cooking wine, minced garlic, and ginger slices to enhance the flavor. Careful control of heat during cooking ensures the lamb ribs remain juicy and flavorful.
• 

  Kung Pao Two Delights

  A fusion dish combining chicken and peanuts with vegetables, stir-fried in a sweet and sour sauce typical of Sichuan cuisine.
• 

  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
• 

  Signature Peking Duck

  Our signature Peking duck is made from tender Beijing duck, carefully marinated and roasted using a unique process that results in golden, crispy skin and juicy, tender meat. The whole duck has a glossy red color, served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce. When eaten, it fills the air with irresistible aroma.
• 

  Signature Hanging Pear Soup

  A traditional Chinese dessert made with pears, rock sugar, and goji berries, gently simmered to create a sweet, soothing drink.
• 

  Signature Duck Frame Soup

  Signature duck frame soup is made with duck frames and various spices and vegetables simmered slowly. The broth is clear, flavorful, and has tender meat with a rich duck aroma.
• 

  Steamed Large Yellow Croaker

  Steamed large yellow croaker is a dish made with fresh fish, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
• 

  Pork Rib and Bok Choy Stir-fry

  A classic Chinese dish featuring tender pork ribs simmered with bok choy, resulting in a savory and comforting meal.
• 

  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
• 

  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
• 

  Stir-fried Pork Liver with Sauce

  Stir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.

Reviews