Close

Wanping Shengshi Old Beijing Roast Duck Restaurant (Xiao Yue Yuan Branch)

北京菜 · ⭐ 4.1

No. 7 Chuihong Street (1st Floor, Wanping Subdistrict Office)

Dishes

• 

  Beijing Eight Delicacies

  Jing Ba Jian is a traditional Beijing pastry made primarily from flour, sugar, oil, and various fillings such as red bean paste, jujube paste, walnuts, and sesame. The dough is rolled into sheets, filled with the chosen ingredients, shaped into different forms, and then baked or steamed. The finished product is delicately shaped and has a soft, flaky texture.
• 

  Jinglu Stir-Fried Chicken

  Jinglu stir-fried chicken is a Chinese dish made with chicken as the main ingredient, stir-fried quickly with scallions, ginger, garlic, and other seasonings. It features tender meat and rich flavor.
• 

  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
• 

  Braised Pork Stew

  Stewed offal pot is a dish primarily made with pig intestines, lungs, and stomach, along with辅料 such as tofu, vermicelli, and cabbage, slowly simmered for a long time using various spices and seasonings. The preparation involves thoroughly cleaning the offal, then cooking it together with seasonings in a pot over low heat, allowing the ingredients to fully absorb the rich flavors of the broth.
• 

  Wanping Roast Duck

  Wanping roast duck is made from Beijing ducks, marinated and roasted in a special oven. The skin is coated with sugar water, dried, then grilled over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
• 

  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.
• 

  Imperial Four Delicacies

  Palace Four Delicacies is a traditional Chinese snack made of four distinct flavors, using ingredients like glutinous rice flour, red bean paste, sesame, walnuts, and red dates. The fillings are wrapped in dough and steamed or fried, resulting in small, flavorful bites.
• 

  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
• 

  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.
• 

  Grilled Large Shrimp

  Grilled large shrimp dish made with fresh shrimp, marinated and directly grilled on a hot plate. The shrimp surface is slightly charred, with firm texture retaining the shrimp's freshness and aroma.
• 

  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
• 

  Old Beijing Roast Lamb

  Old Beijing roasted mutton is a traditional Beijing dish, primarily made with mutton. The preparation involves cutting the mutton into pieces, marinating it with a special seasoning, and then roasting it until golden and crispy.
• 

  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

Reviews