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Beiping Lou Roast Duck · Beijing Cuisine (Tiancun Branch)

北京菜 · ⭐ 4.8

South Section, 3rd Floor, Jingliang Plaza, No. 43 Hanhe Road (Take Elevators No. 4 or 5 at the South Section)

Dishes

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  Dry-burned East China Sea Yellow Croaker

  The East China Sea large yellow croaker is processed and pan-fried until golden brown on both sides. Then, scallions, ginger, garlic, soy sauce, sugar, and cooking wine are added, and it's simmered over low heat until the sauce thickens and the fish is fully flavored.
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  Handmade Milk Skin Yogurt

  Handcrafted milk skin yogurt is made from fresh milk through natural fermentation, forming a thin layer of milk skin on the surface. The process involves heating the milk, cooling it to an appropriate temperature, adding a lactic acid bacteria starter, and fermenting it in a constant temperature environment for several hours until it sets. Once solidified, it is removed, allowing the milk skin to naturally form on the surface.
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  Squirrel-Style Mandarin Fish

  Squirrel桂鱼 is a Chinese dish made primarily with mandarin fish. The fish is scored with diagonal cuts and deep-fried until crispy, then coated with a sweet and sour sauce made from sugar, vinegar, and ketchup, giving it the appearance of a squirrel and a texture that is crispy on the outside and tender on the inside.
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  Jujube-Scented Crispy Black Gold Roast Duck

  Zao Xiang Su Hei Jin Roast Duck is made from Beijing duck, marinated and roasted in a hanging oven. The duck skin is crispy while the meat is tender, with red date paste applied on the surface and black sesame sprinkled on top, creating a unique flavor of jujube aroma and caramelized fragrance. It is served with thin pancakes, sweet bean sauce, and scallion strips.
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  Crispy Shrimp Gego

  Gegesu Puff Shrimp is made with fresh shrimp as the main ingredient. After removing the shells, the shrimp are marinated with seasonings, then coated in a puff pastry batter and deep-fried until golden and crispy. The dish features a crunchy exterior and tender shrimp meat inside, offering a distinct layered texture.
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  Fried Meatballs

  Fried meatballs are a classic Chinese dish made from minced pork mixed with chopped scallions, ginger, and other seasonings, shaped into small balls and deep-fried until golden and crispy.
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  Stir-fried Tripe

  Tripe is a dish primarily made from beef or lamb tripe. The cleaned tripe slices are quickly blanched in boiling water until cooked, preserving their crisp and tender texture. It is typically served with dipping sauces made from garlic paste, cilantro, chili oil, soy sauce, and vinegar.
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  Secret-Recipe Crispy Mongolian Lamb Leg

  Made primarily from grassland lamb legs, this dish is marinated with a secret blend of seasonings and then prepared using a combination of low-temperature slow roasting followed by high-temperature frying. The exterior is crispy while the interior remains tender and juicy.
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  Beijing Snack Collection

  The Beijing snack collection features a variety of traditional Beijing-style snacks, with main ingredients including flour, red bean paste, sesame, pork, and eggs. The preparation methods cover various techniques such as steaming, frying, pan-frying, and roasting. For example, red bean buns are made by fermenting flour and wrapping it around red bean paste, then steamed;焦圈 (jiaoquan) are fried dough rings made from flour and oil; and stir-fried liver is prepared by stir-frying pig liver and blood as the primary ingredients.
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  Belle Lamb Stew

  Belle lamb is a dish primarily made with fresh lamb, typically using leg or shoulder meat. After cutting into pieces, it is stewed together with seasonings such as green onions, ginger, and garlic, resulting in tender and flavorful meat. Some recipes add vegetables like carrots and potatoes to enhance the depth of flavor.
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  金椒酱焗鲽鱼

  金椒酱焗鲽鱼是一道融合创新菜，选用新鲜鲽鱼为主料，以特制金椒酱（由黄灯笼椒、蒜蓉、豆豉等调制）覆盖鱼身，采用焗烤方式烹制。鱼肉鲜嫩细腻，金椒酱咸鲜微辣，带有独特的发酵香气，焗烤后酱汁渗入鱼肉，表面微焦香脆，内部多汁，口感层次丰富。

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