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Beiping Food Studio · Roast Duck (Guigou Branch)

北京菜 · ⭐ 4.8

1st Floor, Building 4, Yard 16, Xizhaosi Street

Dishes

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  Emperor Qianlong's Cabbage

  Hotan cabbage is a cold dish made primarily with napa cabbage. Tear the leaves into strips, salt and drain, then mix with garlic, vinegar, sugar, soy sauce, and a touch of chili oil. Chill before serving.
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  Traditional Chicken in a Basket

  Traditional Chicken in a Basket is a dish made with chicken, typically thigh or breast meat cut into cubes, stir-fried with vegetables like green pepper, red pepper, and onion. The chicken is marinated, blanched, then stir-fried with the vegetables and seasoned with soy sauce, cooking wine, salt, and cornstarch for a tender, flavorful result.
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  Kung Pao Shrimp

  Kung Pao Shrimp is made with fresh shrimp as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp are deveined with tails intact, marinated in rice wine and salt, then blanched in oil. They are then stir-fried together with sautéed dried chilies, Sichuan peppercorns, green onions, ginger, and garlic. Finally, a prepared sauce (containing soy sauce, vinegar, sugar, and cornstarch) is added and quickly tossed to coat evenly, then topped with roasted peanuts.
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  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.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Peach Blossom Pastry with Roast Duck

  Peach-shaped pastries with香烤鸭 made from duck meat, marinated and roasted in a挂炉, featuring crispy skin and tender meat. Served with peach-shaped pastries made from flour, powdered sugar, and food coloring, resembling peaches in shape and offering a soft, sweet flavor.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.
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  Crab Roe Clay Pot Tofu

  Crab roe clay-fired tofu is a dish made with soft tofu and crab roe or crab fat. Tofu cubes are slowly cooked over a wood fire, absorbing the rich crab flavor and becoming tender and smooth. A small amount of broth or water is added during cooking to maintain its soft texture.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Duck Soup

  Duck soup is a soup dish primarily made with duck meat, where the rich flavor of the duck is fully infused into the broth through slow stewing. Typically, duck meat is combined with seasonings such as ginger slices and scallions, placed in a pot with water, and simmered over low heat for several hours until the broth becomes rich and the duck meat is tender and fall-off-the-bone.

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