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Fangzhuan 69 No. Fried Noodles with Peanut Sauce & Roast Duck (Wangfǔ Shìjì Store)

小吃快餐 · ⭐ 4.2

Room 105–106, 1st Floor, No. 55 Dong'anmen Street

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 Fruit Wood Roast Duck

  Beijing fruit wood roasted duck uses high-quality Beijing duck, marinated and roasted over fruit wood charcoal. Crispy skin, tender meat, unique flavor.
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  Our Zhajiang Noodles

  Zhajiangmian features hand-pulled noodles with a savory meat sauce made from minced pork, seasoned with doubanjiang and sweet bean sauce, plus shredded cucumber and carrot. Toss the cooked noodles with the sauce and fresh vegetables for a flavorful dish.
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  Fangzhuang Square Plum Drink

  Fangzhuang Square's sour plum soup is made primarily from black plums, hawthorn, and dried tangerine peel, with licorice and osmanthus as additives. After soaking, boiling, filtering, and cooling, it becomes a deep brown liquid with fruity and herbal aromas.
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  Grandpa's Zhajiang Noodles

  Zhajiangmian features hand-pulled noodles tossed with a savory sauce made from minced pork, yellow bean paste, and sweet flour sauce, topped with cucumber ribbons, carrot strips, and bean sprouts. Cooked noodles are mixed with the sauce and vegetables, then garnished with chopped green onions or garlic.
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  Old Beijing Apricot Seed Tofu

  Old Beijing apricot tofu is a cold dish made primarily from sweet almonds. Almonds are ground, boiled with water, strained, then mixed with starch or agar, cooled and set into a tofu-like shape. It has a semi-transparent appearance, delicate texture, and smooth taste.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Noodles

  Old Beijing tripe noodles is a traditional Beijing snack, primarily made with pig's stomach and vermicelli. The pig's stomach is sliced into fine strips and quickly stir-fried to maintain its tender texture, then cooked together with boiled vermicelli and seasoned with appropriate condiments to create a distinctive Beijing flavor.
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  Old Beijing Yogurt

  Old Beijing yogurt is a traditional Beijing-flavored beverage made primarily from fresh milk and fermented through a special process. It has a milky white color, a smooth texture, and a rich lactic acid flavor, making it an excellent choice for cooling down and quenching thirst in summer.
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  Hutong Pickled Cucumber

  Hutong sauce cucumber is a pickled dish made primarily from cucumbers. Fresh cucumbers are sliced, salted to remove moisture, then mixed with soy sauce, sugar, garlic, and chili before being sealed and fermented for several days. The finished product is clear in color, crisp in texture, and rich in savory umami with a hint of spice.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.

Reviews

• soft_water_lily
  The black pork zhajiang noodles here are legit famous for a reason. The hand-rolled noodles have amazing texture — you tap them with your chopsticks and they bounce right back. The zhajiang sauce is slow-simmered and so rich and fragrant, with big chunks of pork and tons of it too. They put out 13 different topping veggies arranged in all these colors, and the cucumber and watermelon radish strips are super crunchy. When you mix it, you grab a little soy sauce first, then mix in all the sauce, and finally pour the toppings on top. Every single noodle gets coated in sauce, super savory but not overly salty. Genuinely so good, I get why it's their signature dish.