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Zhi Guang Yuan (Wangfujing Branch)

北京菜 · ⭐ 4.6

No. 99 Wangfujing Street (Ground Floor Shop G05)

Dishes

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  Layered Shredded Sugar Fire Cake

  Qian Ceng Shui Si Tang Huo is a traditional Chinese pastry made primarily from flour, brown sugar, and oil. By repeatedly folding the dough, a layered fire cake is created, then baked until golden and crispy. Each layer is evenly coated with brown sugar, giving the pastry a satisfyingly crisp exterior and a sweet, rich filling.
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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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  Beef Strips with Lentils

  Beef and string beans is a dish primarily made with string beans and beef. The string beans are sliced and stir-fried together with beef strips, typically seasoned with scallions, ginger, garlic, and other spices. It is quickly stir-fried to maintain the tenderness and texture of the ingredients.
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  Steamed glutinous rice cake

  Zeng Gao is a traditional Chinese dessert made primarily from glutinous rice and red dates. The preparation involves soaking the glutinous rice, steaming it until cooked, then mixing it with red dates and steaming again in a zeng (a traditional steaming vessel) until the rice and dates are fully blended, resulting in a soft, sticky, and sweet texture.
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  Premium Pork Ribs

  Premium pork belly strips are made from pork belly, which is first boiled, sliced, and marinated before being stir-fried at high heat. The dish features a bright red color, with the meat slices crispy on the outside and tender on the inside, paired with a rich sauce that delivers a unique flavor.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Homemade Dairy Skin Yogurt

  Homemade milk skin yogurt made from fresh milk through natural fermentation. Heat milk, cool to ideal temperature, add starter culture, stir well, pour into container and let ferment several hours until set, forming a milk skin on top and thick consistency inside.
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  Shrimp Fried Noodles

  Shrimp fried疙瘩 is a dish primarily made with wheat dumplings and fresh shrimp. The preparation involves boiling the wheat dumplings to about 80% doneness, then stir-frying them with cooked shrimp and vegetables until well combined, finally adding seasonings and stir-frying until evenly blended.
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  Sour Stir-fried Alfalfa

  Sour Stir-fried Alfalfa is a dish made primarily with alfalfa (a vegetable), cooked with vinegar and other seasonings. To prepare it, wash and cut the alfalfa into segments, stir-fry until just cooked through, then add vinegar and minced garlic, quickly stir-frying until well combined to achieve a tangy and refreshing flavor.

Reviews

• Vesper_15
  Got the stir-fried dough balls (su chao ge da) — basically chewy bits of unleavened dough tossed with seasonal veggies. Honestly such a great texture, nice and bouncy, and the flavor was just right, not too salty, not greasy at all. Eat it hot though, cuz once it cools down it gets a little hard. The Peking duck was amazing — skin super crispy, meat so tender, and rolling it up in a pancake with a dip of white sugar? Couldn't stop eating it, seriously. Staff was really friendly, food came out quick, and the place was clean and tidy. Also tried the milk skin yogurt (nai pi zi suannai) — super smooth and just a little sweet, perfect for cutting through all the rich food. Overall left super happy and full, definitely coming back next time I'm in Beijing.