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Wangfu Hai Tang Roast Duck (Wangcheng Huancheng Store)

北京菜 · ⭐ 4.6

No. 269 Yard, Wangfujing Street, West Block, Wangfujing Plaza, 3rd Floor, Unit 306

Dishes

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  Clear Soup with Bean Sprouts

  Heung汤豆苗 is a dish made with fresh bean sprouts cooked in rich broth or clear soup. After blanching, the sprouts are simmered in seasoned broth to absorb its flavor. A slice of ginger is added to enhance aroma and reduce any fishy smell, preserving the sprouts' vibrant green color and crisp texture.
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  Signature Truffle Xiaolongbao

  Signature black truffle dumplings filled with premium pork and shrimp, seasoned with black truffle bits, steamed in delicate wrappers. Soft yet chewy dough, juicy filling, rich truffle aroma.
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  Spicy Chili and Pork Belly with Hoof Tendons

  This dish features pork belly, tendons, and chili peppers. Chilies are crushed or stir-fried, then combined with pork belly and soaked tendons to simmer until flavors blend. Seasonings like soy sauce, salt, and sugar are added for depth.
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  Haithang Premium Stew

  Haitang Yipin Pot features chicken, shrimp, scallops, and mushrooms simmered in premium broth. Ingredients are prepared and slow-cooked in a clay pot with seasonings until flavorful and rich.
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  Haitang Roast Duck Box

  Haitang Roast Duck Box features a whole Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with lotus leaf wraps, sweet bean sauce, scallions, and cucumber sticks.
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  Crispy Snowflake Beef

  Crispy snowflake beef made with premium beef, marinated and lightly coated in starch or batter, then deep-fried to golden crispness while keeping the inside tender. A perfect balance of crunchy exterior and juicy interior.
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  Royal Shrimp Dumplings

  Shrimp dumplings made with fresh shrimp, pork filling, and transparent rice flour dough. Shrimp is minced and mixed with pork, seasoned, then wrapped in thin wrappers and steamed into half-moon or purse shapes, becoming translucent and chewy.
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  Soy-glazed pan-fried snapper with bamboo shoots

  Yellow-skinned snakehead fish is marinated and pan-fried with a sauce made from soy sauce and sugar, resulting in a slightly crispy exterior and tender, flavorful interior.
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  Crispy Snow Mountain Bun

  Crispy Snow Mountain Buns are made primarily from flour, fermented and then baked. The outer crust is crispy while the inside is soft, and its shape resembles a snow-capped mountain, hence the name.
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  Golden Garlic Steamed Winter Melon with Scallop

  Golden Garlic Steamed Winter Melon with Scallop is a dish made mainly with winter melon, scallops, and golden garlic, steamed together. The winter melon is crisp, the scallops are fresh, and the golden garlic adds a rich aroma, resulting in a light and refreshing taste.
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  Fresh Shrimp Snowflake Beef Mapo Tofu

  Fresh Shrimp Snowflake Beef Mapo Tofu is an innovative dish combining fresh shrimp, snowflake beef, and mapo tofu. Main ingredients include fresh shrimp, snowflake beef, soft tofu, doubanjiang, and chili peppers. It is prepared by stir-frying and simmering, offering a rich texture and spicy, fragrant flavor.
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  Truffle Boston Lobster Noodles

  Black truffle Boston lobster焖面 features Boston lobster, black truffle, pasta, and broth, slowly simmered to infuse the noodles with rich lobster and truffle flavors.

Reviews

• plump_almond
  My partner and I came here for dinner and honestly the vibe was super romantic — soft lighting, really nice atmosphere, great for a date. We got the crispy duck with caviar served in this cute little treasure box, which was a whole experience on its own. You open it up and everything's layered inside, felt really fancy. The duck skin was perfectly crispy and the caviar added such a unique touch. Also tried the snow mountain puff pastry — flaky outside, and when you bite in there's this warm almond filling that just oozes out, so good. Service was really attentive and food came out fast, which I appreciated. We sat by the window and could see the Forbidden City right there, amazing view for photos honestly. Would definitely come back.