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Wang Shun Ge 1999 (Wealth Shopping Center Branch)

北京菜 · ⭐ 4.8

No. 7 Dongsanhuan Middle Road, Fortune Plaza Shopping Center, Third Floor

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stewed Tofu with Fresh Shrimp and Sea Urchin

  This dish features fresh shrimp, sea urchin, and soft tofu as its main ingredients. The tofu is cut into cubes and simmered together with the fresh shrimp and sea urchin in a stew pot using broth or water over low heat, allowing the natural flavors of the ingredients to blend harmoniously. During preparation, minimal seasonings are added to highlight the innate taste of the raw ingredients.
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  Big Rose Yunnan Black Tea

  Dà Wēi Rose Yunnan Black Tea is based on Yunnan large-leaf black tea, blended with dried rose petals and processed through blending and baking. The tea and rose flowers fully integrate during production, creating a unique aroma and color.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and Sichuan peppercorns. The shrimp is marinated, stir-fried, then tossed with a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch) and crispy peanuts for a glossy, tender, flavorful dish.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The shrimp is marinated and stir-fried, then tossed with a savory Kung Pao sauce and toasted peanuts for a glossy, tender dish with rich flavor.
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  Handmade Grilled Flatbread

  Hand-rolled flatbread is made from flour, water, and a pinch of salt, kneaded into dough, flattened, and cooked on a hot pan. No additional ingredients are used—only heat control creates a crispy or soft texture with distinct layers.
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  Wangshun 1.5-foot Crispy Fried Dough Stick

  Wangshun one-foot-half large fried dough sticks are a traditional Chinese pastry made from flour, fermented, stretched, and deep-fried in hot oil. Golden brown, crispy outside, soft and elastic inside, they're large in size and commonly eaten for breakfast or as a side dish.
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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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  Clay Pot Baked Wagyu Tenderloin

  Pot-baked Wagyu sirloin pieces, marinated and slow-cooked in a clay pot with seasonings and vegetables like onions and bell peppers for rich flavor.
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  Beijing-style Scallion Stir-fried Lamb

  Old Beijing scallion stir-fried lamb is a Chinese dish primarily made with lamb and scallions. The lamb is sliced and marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with cut scallions. This method results in tender, juicy lamb and crisp, fragrant scallion segments.
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  Cheese Baked Sweet Potato

  Cheese-baked sweet potato is a dish made primarily with sweet potatoes, which are steamed or baked until tender, then topped with cheese and further baked in an oven until the cheese melts and turns slightly golden brown.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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