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Tian He Sheng Roast Duck Restaurant (Yuquan West Street Branch)

北京菜 · ⭐ 4.5

Building A, No. 8, Yuquan West Street

Dishes

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  First-Class Dongpo Pork

  First-class Dongpo Pork, made primarily from pork belly, is carefully prepared. The pork belly is cut into cubes and tied tightly with cotton thread, then placed in a clay pot with caramel color, soy sauce, cooking wine, and other seasonings. It is slowly stewed over low heat for a long time until the meat becomes tender and the broth rich. Finally, the sauce is reduced to create a glossy caramel coating on the surface of the pork pieces.
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  Stir-fried Loofah Tips with Fresh Tofu Skin

  A cold dish made with fresh loofah tips and soaked fresh bean curd sheets. Loofah tips are washed, cut into segments, and blanched; bean curd sheets are softened, torn into strips, then blanched and drained. Mixed with garlic, chili oil, soy sauce, sesame oil, and vinegar, garnished with green onions or cilantro.
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  Traditional Stir-Fried猪腰

  Traditional stir-fried pig kidneys is a Chinese dish featuring pork kidneys as the main ingredient, with辅料 like green peppers and onions. The kidneys are scored and blanched, then quickly stir-fried with vegetables and seasoned with salt, cooking wine, and soy sauce to maintain a tender texture.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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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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  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.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Old Beijing Yogurt

  Old Beijing yogurt is a traditional Beijing-flavored beverage made primarily from fresh milk and fermented through a special process. It has a milky white color, a smooth texture, and a rich lactic acid flavor, making it an excellent choice for cooling down and quenching thirst in summer.
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  Crispy Delicate Roast Duck

  Crispy and tender roast duck is made from plump, young ducks that are specially marinated and roasted over fruitwood charcoal. The whole duck has a crispy skin and tender meat, with the aroma of fruitwood perfectly blending with the duck flavor to create a unique and delicious taste.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

Reviews

• Toni_5
  Been here a few times before and came back with a friend this time — the Peking duck is just as amazing as I remember. Skin is super crispy and fragrant, meat is tender and juicy, and the pancakes with sweet bean sauce are honestly so addictive. Portions are still huge, by the way. Two people ordered just one duck and we were totally stuffed. The staff is warm and attentive like always, and they actually help you carve the duck at the table and show you how to wrap it up properly. The place looks cleaner than before too, the private room had nice soft lighting and was super photo-friendly. Oh, and the cold dish — silk gourd tips (si gua jian) mixed with tofu skin (fu zhu) — was so refreshing as always, definitely give that a try.