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Shang Xi Ji Wu Jing Cuisine (Hankou Wanda City Branch)

北京菜 · ⭐ 4.6

L308, Level 3, MixC World, Jianshe Avenue

Dishes

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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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  Imperial Osmanthus Crispy Duck

  Premium duck embryos marinated, air-dried, and roasted in a hanging oven—crispy skin, tender meat. Served with osmanthus sauce and fragrant crispy toppings for unique aroma and texture.
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  Hand-Deconstructed Crab Filling Tofu

  Hand-shredded crab stuffing tofu is a dish made with soft tofu as the main ingredient, combined with manually拆解 crab meat and crab roe. The tofu is cut into cubes and blanched, then stir-fried together with crab stuffing to allow the tofu to absorb the fresh aroma of the crab, resulting in a delicate and tender texture.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Crispy Duck with Osmanthus Fish Roe Sauce

  Crispy duck with a savory osmanthus fish roe sauce, combining tender meat and aromatic flavor.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Stir-Fried Prawn Dumplings

  Oil-blasted元宝虾 is a dish primarily made with fresh shrimp. The shrimp are shaped into a pouch-like form, then deep-fried and stir-fried to achieve a crispy exterior and tender interior. Paired with a specially prepared seasoning, the shrimp become even more flavorful, with a bright red color and a shape resembling a traditional Chinese lucky coin, symbolizing good fortune and prosperity.
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  炒黄牛肉

  炒黄牛肉是一道以黄牛肉为主要食材的中式菜肴，将牛肉切片后用调料腌制，再与洋葱、青椒等配菜一同快速翻炒而成。制作过程中注重火候，保持牛肉嫩滑和配料的爽脆。
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style Grilled Lamb on Iron Skillet

  Old Beijing grilled lamb is a traditional dish made with fresh lamb slices, marinated and cooked on a hot iron griddle. Served with scallions and ginger, it's grilled until slightly charred and tender. Enjoy with salted pepper or sauce.
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  Beijing Sesame Sauce Spinach

  Old Beijing sesame sauce spinach is a cold dish made with fresh spinach and sesame paste. Spinach is blanched, drained, then mixed with a seasoned sesame sauce made from sesame paste, garlic, soy sauce, sesame oil, a touch of sugar, and vinegar for a rich, smooth flavor.
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  Scallion Stir-Fried Lamb

  Scallion stir-fried lamb is a dish primarily made with lamb and scallions. The preparation involves slicing the lamb, stir-frying it together with sliced scallions, and quickly cooking it with seasonings until done.
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  Fresh Sichuan Pepper Baked Beef Cubes

  Fresh Sichuan Pepper Baked Beef Cubes is a fusion dish made primarily from tender beef tenderloin or rib meat cut into uniform cubes. Key ingredients include fresh green Sichuan pepper, garlic cloves, ginger slices, and shallots. The beef cubes are first quickly seared to lock in juices, then baked in a clay pot or baking dish with fresh Sichuan pepper and other ingredients under a covered lid. The dish features tender meat with a fresh, aromatic pepper fragrance.
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  Black Pepper Quinoa Strange Flavor Shrimp

  This dish features fresh large shrimp as the main ingredient, paired with nutritious quinoa. The shelled shrimp are marinated with a variety of spices including black pepper, Sichuan pepper, chili, as well as seasonings like soy sauce, vinegar, and sugar, then quickly stir-fried to create a unique composite flavor known as 'Strange Flavor.' The cooked shrimp are mixed with pre-cooked or pan-fried quinoa, allowing the quinoa to absorb the sauce. The finished dish offers tender, springy shrimp and distinct quinoa grains, with a rich texture. The spiciness of black pepper blends with the multi-layered salty, sweet, sour, numbing, and spicy notes of the 'Strange Flavor' sauce.

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