Close

Dan Gui Xuan (Beijing Branch)

Cantonese cuisine · ⭐ 4.7

3rd Floor, IN Sanli, Gongti West Road

Dishes

• 

  Guigui功夫乳鸽

  Dan Gui Gong Fu Roast Pigeon is a dish featuring young pigeons marinated with spices including Dan Gui. The pigeon is steamed, stewed, or braised to achieve tender meat and rich aroma. Dan Gui adds a unique floral fragrance that enhances the overall flavor.
• 

  Gui桂 Pork Trotter Stew

  Dan Gui Pig Trotter Stew is made with pig trotters and cooked with osmanthus or osmanthus paste. The trotters are blanched first, then slowly stewed in a clay pot with ginger slices and green onions to become tender and flavorful, finally enhanced with osmanthus for a unique aroma.
• 

  Dangguixuan Pig Trotter Pot

  Dangguixuan Pig Trotter Pot is a Chinese dish made with pig trotters and seasoned with spices and seasonings, slowly stewed. The trotters are cooked for a long time, resulting in tender meat and rich broth.
• 

  Peking Roast Duck

  Beijing Roast Duck uses premium Peking duck, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, scalded, coated with sugar water, dried, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks for wrapping.
• 

  Milk Custard Flowing Sand Bun

  A Hong Kong-style dim sum featuring a soft bun filled with creamy milk custard that flows when bitten into.
• 

  Napoleon Roast Duck

  Napoleon-style Peking duck is a dish featuring tender Beijing ducks, marinated and roasted in a挂炉. The skin becomes crispy while the meat stays juicy. Sliced thin, it's served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
• 

  Napoleon Pastry

  Napoleon pastry is a dessert made of multiple layers of puff pastry and cream, using flour, butter, sugar, and cream as main ingredients. The dough is rolled thin, folded repeatedly, baked to create crisp layers, with cream between each layer, then assembled into a tower shape.
• 

  Crystal Fresh Shrimp Dumplings

  Crystal shrimp dumplings feature fresh, tender shrimp meat wrapped in a transparent wrapper made from wheat starch and cornstarch, giving it a semi-transparent appearance. The shrimp is mixed with a small amount of pork and seasonings, then steamed until the wrapper becomes thin and translucent, revealing the fragrant, succulent shrimp inside with a smooth and elastic texture.
• 

  Braised Pork Belly

  A classic Cantonese dish made by slow-cooking pork belly with soy sauce and sugar until tender and flavorful.
• 

  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
• 

  Yu Huan Zhanjiang Chicken

  Yu Huan Zhan Jiang Chicken is a dish made with fresh chicken, blanched and then stewed with ginger slices and green onions until tender. It's finished with a special sauce or soy sauce to enhance flavor while keeping the meat tender.
• 

  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
• 

  Pan-fried Vegetable and Pork Buns

  A Chinese snack made by pan-frying dumplings filled with a mixture of pork and vegetables until the bottom becomes golden and crispy.
• 

  Cantonese Dim Sum

  Cantonese dim sum consists of delicate snacks made using steaming, frying, pan-frying, and boiling methods, featuring ingredients like pork, shrimp, chicken, glutinous rice, flour, and red bean paste, typically enjoyed with tea.
• 

  红米脆皮鲜虾肠粉

  红米脆皮鲜虾肠粉以新鲜虾仁和红米浆为主要食材，将红米浆蒸制成薄皮，包裹虾仁后卷成肠粉状，再经油炸使外皮酥脆。成品色泽红润，口感外脆内软，虾仁鲜嫩。
• 

  Crispy Roast Suckling Pig

  Crispy roasted suckling pig is a烤 dish featuring young pig as the main ingredient. After marinating, it's coated with sugar water and roasted at high temperature until the skin becomes crispy. The finished dish has a bright red color, fragrant crisp skin, and tender meat.
• 

  Pan-fried Shrimp and Chive Pancake

  A savory pancake made with fresh shrimp and chives, pan-fried until golden brown for a crispy exterior and tender interior.
• 

  Creamy Broth Baked Australian Lobster

  Australian lobster is steamed with broth and topped with cheese, then baked until the cheese melts and forms a golden crust while preserving the lobster's tender texture.
• 

  Steamed Eastern Gem Perch with Dragon Style

  The grouper is cleaned, seasoned with ginger slices and scallions, then steamed over high heat. After steaming, it's drizzled with special soy sauce and hot oil, garnished with cilantro or green onions to keep the flesh tender and flavorful.

Reviews