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Four Star Moonview · Roast Duck (Wangfujing Pedestrian Street Store)

地方菜 · ⭐ 4.5

Units 1-1 and 2-2, 1st Floor, Nos. 30 & 32 Baishu Hutong

Dishes

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  Smoked Bamboo Shoots with Preserved Pork

  井冈山烟笋炒腊肉 is a dish featuring smoked bamboo shoots and cured pork. The smoked bamboo shoots are crisp and tender, while the cured pork offers a rich salty aroma. After blanching the bamboo shoots, they're stir-fried with the pork, allowing the pork's fat to infuse into the shoots for enhanced flavor.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Four-Star Moon-Watching Steamed Pork

  Four-star望月 Steamed Pork with Rice Flour is a dish made from pork belly, rice flour, and seasonings like green onions, ginger, and garlic. Sliced pork is marinated, layered with steamed rice flour, then steamed until tender. It has a glossy red color, soft meat, and flavorful rice flour.
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  Ningdu Three-Cup Chicken

  Ningdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Stir-Fried Eggplant with Small Restaurant Style

  Xiaoguan Eggplant is made primarily from fresh eggplants, which are sliced and marinated before being stir-fried with a specially prepared seasoning. The dish has a bright red color, with tender and soft eggplants offering a delicate texture.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Jiangxi Fried Rice Noodles

  Jiangxi fried rice noodles is a dish made primarily with rice noodles, combined with ingredients such as bean sprouts, carrots, green peppers, and shredded meat, then stir-fried in oil. To prepare it, the rice noodles are first soaked until soft, then stir-fried together with the vegetables and seasonings until fully cooked and well-flavored.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Love in Eggplant Halves

  Love of Eggplant and Green Beans is a dish primarily made with eggplant and green beans. The eggplant is cut into strips, and the green beans are sliced into segments. Both ingredients are first deep-fried to a half-cooked state. Then, in a wok, seasonings such as minced garlic, soy sauce, and salt are added, and the eggplant and green beans are stir-fried together until fully cooked, before being served on a plate.
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  Lotus Flower Blood Duck

  Lianhua Blood Duck is a dish made with duck meat, duck blood, chili, ginger, garlic, and other seasonings. Duck pieces are stir-fried with duck blood and seasoned with spices to create tender duck meat and smooth duck blood with rich flavor.

Reviews

• elegant_hydrangea
  We ordered their signature Four Stars Looking at the Moon steamed pork with rice flour — basically pork and rice flour steamed together in a bamboo basket. The fish inside was super tender and flavorful, and it came with four little side dishes that all had really distinct textures. The spice level was honestly perfect — spicy enough to be exciting but didn't burn your throat. The pork itself was a nice mix of fatty and lean, and the oil that came out during steaming made everything taste even richer. Served with stir-fried rice noodles on the side, and it was super satisfying. The place itself was pretty quiet and cozy, great spot to hang out with friends. Service was great too — food came out fast and the staff kept refilling our water without us even asking. They also had some Jiangxi specialty desserts — the huang yuan mi guo (soft, sticky rice cake) was really chewy and worth trying.