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Fu Xi Tian Xia · Jiu Jiu Tang She · Xin Jing Cai

北京菜 · ⭐ 4.5

No. 2 Tonghua South Avenue, east side of Linfeng Home Garden, Xihongmen Town

Dishes

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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 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.
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  Mushroom and Broccoli Stir-fry

  Steamed enoki mushrooms and broccoli dish. Clean and slice enoki, blanch broccoli florets. Stir-fry garlic in oil, add enoki until soft, then add broccoli. Season with salt.
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  Tianmu Lake Specialty Fish Head

  Tianmu Lake specialty fish head features large fish heads from Tianmu Lake, paired with tofu, mushrooms, ginger slices, and more, slow-cooked in clear stew or braised style. The fish head is simmered with seasonings to create a rich broth and tender fish meat.
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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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  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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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Roast Duck Sauce

  Roast duck marinade is a seasoning blend for duck, made from soy sauce, sugar, cooking wine, star anise, cinnamon, Sichuan pepper, ginger, and green onion. Mix well and apply to duck surface or use for marinating, then roast to infuse rich flavor.
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  Stir-Fried Eggplant with Chili and Century Egg

  Burned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
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  Cheesy Baked Potatoes

  Cheese-baked potatoes are made by steaming or frying potatoes, topping with cheese, then baking until golden brown. A touch of cream, butter, or seasonings enhances the flavor.
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  Mint Leaves with Duck Meat

  Mint Leaves with Duck Meat is a dish made with fresh mint leaves and roasted or stewed duck meat. The duck meat is sliced and mixed with mint leaves, offering a refreshing taste with a unique herbal aroma.
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  Peking Duck at the United Nations

  Peking duck is made from high-quality Beijing ducks, marinated and roasted in a special oven. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Fresh Shrimp Vermicelli Pot

  Fresh shrimp and vermicelli stew uses fresh shrimp and vermicelli as main ingredients. Soak vermicelli, place at the bottom of the pot, add fresh shrimp, then pour in broth or water. Simmer gently until vermicelli absorbs the flavor and shrimp is cooked through. Add ginger slices and scallions for aroma.

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