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Shi Qiu (Chaoyang Park Branch)

北京菜 · ⭐ 4.6

KA10, SOLANA Blue Harbor, Courtyard No. 6, Chaoyang Park Road (Enter via North Gate, left side)

Dishes

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  Traditional Fruitwood Roast Duck

  Traditional fruitwood-roasted duck is made from tender Beijing duck, roasted over fruitwood fuel. During roasting, the duck skin becomes crispy while the meat stays juicy and fragrant.
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  Hawthorn Liver

  Sour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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  Salted Eel with Italian Balsamic Dressing

  Salted fish marinated and pan-fried until golden, then topped with a sauce made primarily from Italian balsamic vinegar, sautéed with onions and garlic, and thickened. The dish has a glossy appearance, with crispy exterior and tender interior, and rich, flavorful sauce.
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  Caramelized Durian

  A sweet dish made with durian flesh. Fresh durian is de-seeded and cut into pieces, coated in starch, then deep-fried until golden. Sugar and water are cooked into a syrup, quickly mixed with the fried durian to coat each piece evenly with sugar threads, forming a crisp sweet shell when cooled.
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  Shijiu Unique Fish Head

  Shijiu Juewei Fish Head features fresh fish head with bean sprouts, tofu, and pickled chili, slow-cooked to create a rich broth and tender fish meat.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Osmanthus Taro Custard

  Guìhuā Shānyào Lào is a dessert made by steaming yam, mashing it into a smooth paste, then mixing with sugar, milk or cream. It's delicately smooth with osmanthus flowers on top for a fresh aroma. No complex seasonings are added, highlighting the natural flavor of yam and the fragrance of osmanthus.
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  Preserved Vegetable with Pork Cartilage

  Braised pork cartilage with preserved mustard greens is a dish where pork cartilage is simmered with preserved mustard greens, absorbing their savory flavor and resulting in a soft yet chewy texture.
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  Grilled Lamb on Hot Plate

  Charcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
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  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.
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  Jasmine-Scented Roast Duck

  Roast duck is made from a whole duck, marinated and roasted in a hanging oven, resulting in crispy skin and tender meat. Jasmine fragrance is infused by adding jasmine tea or petals during marination, giving the duck a unique floral aroma.
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  Crispy Pastry Australian Beef Short Ribs

  Crispy Pastry Australian Beef Short Ribs use high-quality Australian beef short ribs, wrapped in a crispy pastry and baked. The meat is tender and juicy, with a rich and crispy texture.
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  Qingdao Shrimp with Chinese Cabbage

  Qingdao shrimp stir-fried with cabbage is a dish using fresh shrimp and cabbage. Peel and clean the shrimp, cut cabbage into segments. Stir-fry shrimp until colored, then add cabbage and cook. Add water, simmer until cabbage is tender, season and reduce sauce.

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