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Country Kitchen (at the Beijing Rose Hotel)

北京菜 · ⭐ 4.1

3rd Floor, Rosewood Beijing, Jingguang Centre (near Exit D of Hujialou Metro Station, Standard Chartered Bank, and opposite Chaoyang Theatre)

Dishes

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  Beijing Huairou Roast Duck

  Beijing Huairou roast duck is made from plump Peking ducks, marinated and roasted in a special oven. The duck is inflated, gutted, coated with sugar water, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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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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  拔丝芋头

  拔丝芋头是一道以芋头为主要食材的甜味菜肴。将芋头切块后油炸至外酥里嫩，再用糖浆炒制至浓稠，迅速裹上炸好的芋头块，形成一层晶莹的糖丝。制作过程中需掌握火候和糖浆浓度，使成品外层糖丝拉丝明显。
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  Signature Lychee Soda

  Signature summer drink with fresh lychee fruit and soda water. Remove seeds, mash or chop lychee, add to ice in a glass, fill with soda water, stir well. Refreshing taste with natural lychee sweetness.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Crispy Fried Shrimp

  Fried prawns is a Chinese dish made with fresh shrimp, marinated and lightly coated in starch before frying until golden and crispy, then stir-fried with a prepared sauce. Main ingredients include shrimp, scallions, ginger, garlic, and seasonings.
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  Braised Pork with Pickled Cabbage and Vermicelli

  A dish made with sour cabbage, vermicelli, and pork. Sliced sour cabbage and pork are cooked together with soaked vermicelli in a clay pot with water or broth, simmered slowly until flavors blend.
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  Lamb Skewers on Red Willow Branches

  Lamb skewers made with fresh lamb cut into cubes and grilled on red willow branches over charcoal. The meat is tender, and the red willow adds a unique fragrance. Minimal seasoning with just salt and a touch of spices.
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  Lamb Skewers with Red Willow

  Lamb skewers are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Sesame Spinach

  Sesame spinach is a dish made primarily with spinach and sesame seeds. After washing and blanching the spinach, it is mixed with seasonings and topped with toasted white or black sesame for a fresh taste and rich sesame aroma.
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  Chongqing Spicy Chicken

  Chongqing Spicy Chicken is a cold dish made primarily from chicken, seasoned with various spices and seasonings. The chicken is boiled, shredded into strands, then drizzled with a specially prepared spicy and numbing sauce, topped with crushed peanuts and cilantro. It offers a tender texture with a bold, spicy, and aromatic flavor.
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  Shaanxi Oil-Poured Hand-Torn Noodles

  Shaanxi oil-poured pulled noodles are a traditional dish made with wide hand-pulled noodles, topped with scallions, garlic, chili powder, and Sichuan pepper, then drizzled with hot oil to enhance aroma, and finally seasoned with soy sauce, vinegar, and salt.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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