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Qing Feng 1948·Refined Beijing Cuisine (Dianan Store)

特色菜 · ⭐ 4.5

No. 121 Di’anmennei Street

Dishes

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  1948 Kung Pao Chicken

  Kung Pao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken is stir-fried with spicy chilies and Sichuan peppercorns, then tossed in a savory sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finished with roasted peanuts for a rich texture.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Beijing-Style Stir-Fried Roast Meat

  Beijing-style stir-fried roast meat uses pork or beef, sliced and marinated with soy sauce, cooking wine, and five-spice powder, then stir-fried with onions and green peppers, finished with a special sauce. Cooking carefully ensures tender meat and rich flavor.
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  Classic Sweet and Sour Pork Tenderloin

  Classic sweet and sour pork is a traditional Chinese dish made with pork tenderloin and sweet and sour sauce. The pork strips are coated in starch, deep-fried until crispy outside and tender inside, then stir-fried with the sauce made from sugar, vinegar, ketchup, soy sauce, and water cornstarch.
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  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.
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  Qingfeng 1948 Stewed Liver with Sauce

  Stir-fried liver is a traditional Beijing snack made primarily from pork liver and intestines. Sliced liver is stir-fried with intestines using soy sauce, cooking wine, and other seasonings, then thickened with starch to create a rich sauce. Proper heat control ensures tender liver and soft intestines.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese home-style dish using fresh bok choy as the main ingredient. Wash and cut the bok choy, then quickly stir-fry in hot oil and season with salt to retain its crisp texture.
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  Paper Skin Vegetarian Baozi

  A paper-thin vegetarian dumpling made with flour dough, filled with finely chopped vegetables like cabbage, carrot, and mushrooms seasoned and steamed.
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  Silver Ear Pear Soup

  Silver ear fungus pear soup is made from silver ear, snow pear, rock sugar, and water. Soak the silver ear, then boil with diced pear until soft and translucent, add rock sugar for flavor, and serve chilled.
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  Fragrant Steamed Yellow Croaker

  Fragrant Steamed Yellow Croaker is a Chinese dish made with yellow croaker fish, marinated with spices and seasonings before steaming. It has a fresh and tender texture with a rich flavor and unique aroma.
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  Fresh Fruit Salad

  A refreshing salad made with fresh fruits like apples, pears, watermelon, and grapes, lightly dressed with honey or yogurt for a sweet and crisp taste.
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  Sautéed Pork with Yellow Mushrooms and Chili

  Huang'er chili stir-fried pork is a dish made with pork tenderloin and dried yellow mushrooms. Pork slices are marinated, dried mushrooms soaked and sliced, then stir-fried with green and red chilies. First cook the pork until it changes color, then add mushrooms and chilies, season and serve.
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  Black Pork and Scallion Bun

  Black pork and scallion buns are made with black pork and scallions, seasoned and mixed into a filling, then wrapped in fermented dough and steamed.

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