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Zui Jing Yan · Roasted Duck Fusion Cuisine (Green Land Branch)

北京菜 · ⭐ 4.5

No. 1 Courtyard, Tianxing Street, Building 1, Floor 2

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Beijing-style Crispy Roast Duck

  Jing Yan Crispy Roast Duck uses premium Peking duck, marinated and roasted in a挂炉. The skin turns golden with a crispy texture and the meat remains tender. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips for rolling and enjoying.
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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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  Artisan Cloud-like Fish Ball Soup

  Crafted cloud-like fish balls in a clear broth made from fresh fish meat, tender and bouncy with a delicate flavor. Finished with a sprinkle of green onions or cilantro.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Dry Pot String Beans

  Dry Pot String Beans is a dish primarily made with string beans. The string beans are sliced into细丝, then stir-fried with minced garlic, chili, and other seasonings until the beans are fully cooked and well-seasoned. Finally, it is served in a preheated dry pot to maintain its warmth and showcase its fresh, aromatic flavor.
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  Paper-thin lotus root slices

  Dan Ying Oyster Slice is a cold dish featuring lotus root as the main ingredient. Fresh lotus root is sliced thin, soaked in water to remove starch, blanched and quickly cooled to maintain crispness. Then seasoned with soy sauce, vinegar, sugar, garlic, chili oil, and left to marinate. The finished dish has a clear color, with transparent slices resembling lantern shadows and a refreshing crunch.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Golden Soup Sea Urchin Wild Rice Tofu

  Golden sea urchin wild rice tofu soup features sea urchin and wild rice simmered into a golden broth, with tofu cubes absorbing the rich flavors. Careful heat control ensures the sea urchin's sweetness and wild rice's aroma blend harmoniously while keeping the tofu tender.
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  Feng Sheng Shui Qi Hand-Torn Chicken

  Feng Sheng Shui Qi Hand-Torn Chicken is a cold dish made primarily from chicken thigh meat. The cooked chicken is torn by hand into细 strips, then mixed with scallions, ginger, cilantro, and seasonings like soy sauce, vinegar, sugar, garlic, and chili oil.
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  Lucky Seafood Vermicelli Pot

  Hongyun Seafood Glass Noodle Pot features fresh shrimp, squid, clams, and other seafood with glass noodles and vegetables, simmered in a rich broth. Clean the seafood, add to a clay pot with soaked noodles, seasonings, and soup, then slowly cook until flavorful.

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