Close

Fu Xiang Tian Xia Roast Duck Restaurant (Yungang Jing Sheng Shopping Center Branch)

北京菜 · ⭐ 4.8

No. 3006, 3rd Floor, Jingsheng Times Shopping Center, Zhengangta Road

Dishes

• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  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.
• 

  Tossed Loofah Noodles

  Cucumber丝 Salad is a cold dish primarily made with tender cucumber strips. The cucumbers are sliced, blanched, drained, then mixed with minced garlic, scallions, soy sauce, vinegar, and sesame oil. It's simple to prepare and has a crisp texture.
• 

  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
• 

  Fruit Platter

  A fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
• 

  Mustard Shrimp

  Fresh shrimp are the main ingredient in this dish, combined with French mustard sauce and butter. The shrimp are deveined with tails intact, blanched, then stir-fried with melted butter and mustard sauce to allow the shrimp to absorb the rich flavors of the sauce.
• 

  Mustard Shrimp Balls

  Fresh shrimp balls are marinated, coated in a light layer of starch or batter, then fried until golden and crispy. Served with a French mustard sauce made from mustard, cream, lemon juice, and honey, offering a crunchy exterior and tender interior with a unique flavor.
• 

  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
• 

  Premium Mixed Salad

  Premium mixed vegetables salad made with fresh ingredients like lettuce, cucumber, carrot, bean sprouts, and wood ear mushrooms, washed, cut, and blended. Seasoned with soy sauce, sesame oil, garlic, vinegar, and chili oil, then mixed well for immediate serving.
• 

  Old Beijing Roast Chicken

  Old Beijing roasted chicken is a traditional Chinese dish made with a whole chicken that is marinated and then roasted in a hanging oven. The chicken is first marinated with a secret blend of seasonings, then slowly roasted over fruit wood or charcoal to achieve a crispy skin and tender, flavorful meat.
• 

  Mint Roast Duck

  Mint-roasted duck is made primarily from duck that has been marinated and then roasted. The duck skin is crispy while the meat is tender, and it's best enjoyed with fresh mint leaves or mint sauce to add a refreshing aroma.
• 

  Fish Head (per catty)

  The main ingredient is fish head, typically fresh bighead carp or black carp heads, cleaned and cut into pieces. Depending on the cooking method, it can be stewed, boiled, steamed, or braised. A common approach involves adding ingredients such as ginger slices, scallion segments, doubanjiang (fermented broad bean paste), or soy sauce, then slowly simmering over low heat to allow the fish head to fully absorb the broth, resulting in tender meat and a rich, flavorful soup.
• 

  Spicy Duck Blood with Black Tripe

  Black tripe duck blood soup is a Sichuan-style dish primarily made with black tripe and duck blood, supplemented by ingredients such as mung bean sprouts, chili peppers, and Sichuan peppercorns. The preparation involves blanching the black tripe and duck blood first, then stewing them together with fried doubanjiang (fermented broad bean paste), minced ginger and garlic. Finally, vegetables and seasonings are added to complete the dish.

Reviews