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Jinfu Hang · Roast Duck · Beijing Cuisine (Da Jialan Store)

北京菜 · ⭐ 4.6

No. 18, Langfang Er Tiao, Xicheng District

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  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.
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  Beijing Flavors

  Beijing-style dish made with pork, scallions, soy sauce, and cooking wine, prepared by stir-frying or braising, commonly found in Beijing home cooking.
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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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  Signature Roast Duck

  Signature roasted duck uses premium Peking duck, marinated and roasted in a挂炉 for crispy skin and tender meat. Fruitwood charcoal imparts a unique aroma.
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  Cherry-braised Pork Belly

  Cherry-braised pork belly is made with fatty pork belly as the main ingredient, seasoned with fresh cherries or cherry jam. The dish is prepared by blanching, stir-frying, and then stewing with seasonings. After slow cooking, the meat becomes tender and fully infused with flavor, blending the fruity aroma of cherries with the rich scent of pork to create a unique taste.
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  Xiang-style Stir-fried Pork with Green Pepper

  A classic Hunan dish featuring pork belly and green peppers stir-fried together for a spicy, savory flavor.
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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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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp made with fresh large shrimp, deveined and留尾, marinated, lightly coated in starch, then deep-fried until crisp. Topped with a glossy sweet-savory sauce of honey, soy sauce, sugar, and a touch of vinegar.

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