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Fuchun Jiang • Xin Jing Cai • Beijing Kaoya (Xin Ao Shopping Center)

北京菜 · ⭐ 4.4

B1 Floor, Xin'ao Shopping Center, Hu Jing East Road (diagonally opposite Xiabuxiabu)

Dishes

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  Emperor Qianlong's Fish Head King

  乾隆鱼头王 features a large fish head as the main ingredient, combined with tofu, mushrooms, and ham, slow-cooked in broth. The fish head is first pan-fried, then simmered gently with high-quality stock and seasonings to achieve tender meat and rich soup.
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  Fuchun River Osmanthus Roast Duck

  Fuchun River osmanthus roast duck is made with premium Peking duck, marinated and roasted in a hanging oven. During roasting, osmanthus syrup or honey is added to make the skin crispy and meat tender, with a fragrant osmanthus aroma. Served with lotus leaf pancakes, sweet bean sauce, and scallion strips.
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  Fuchun Immortal Chicken

  Fuchun Immortal Chicken is a dish made by stewing a whole chicken with various seasonings and ingredients. Main ingredients include chicken, mushrooms, ham, and bamboo shoots, slowly simmered to make the meat tender and flavorful with rich broth.
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  Master's Handmade Stinky Tofu

  Master's Handmade Stinky Tofu is a traditional Chinese snack made from soybean tofu fermented to create a unique smell and rich flavor. It is usually served with sauce.
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  Crispy Lotus Root Sandwich

  Dry-fried lotus root pockets are a Chinese dish made with lotus root and pork filling. Sliced lotus root is filled with seasoned pork, coated in starch or batter, then deep-fried until golden and crispy.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Braised Pork Meatballs

  Braised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
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  Old Shanghai Scallion Oil Noodles

  Old Shanghai scallion oil noodles use fine noodles, scallions, soy sauce, sugar, and sesame oil to make scallion oil. After boiling, the noodles are mixed with the scallion oil and seasoning sauce.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
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  Stewed Thousand Island Lake Fish Head

  Stewed Thousand Island Lake fish head with fresh fish head, scallions, ginger, garlic, doubanjiang, light soy sauce, and dark soy sauce, pan-fried then simmered slowly in water or broth. Tender fish meat, rich flavorful soup.
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  Stuffed Wheat Gluten

  Steamed gluten stuffed with seasoned pork filling, featuring elastic gluten texture and rich flavor, typically seasoned with scallions, ginger, and soy sauce.
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  Longjing Shrimp

  Longjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.

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