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Beiping Lou Roast Duck · Peking Cuisine (Lituo Bridge Tianjunyuan Store)

北京菜 · ⭐ 4.8

Room 210, 2nd Floor, Building 6, Yard No. 398 Zhongdong Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Crispy Fried Mini Meatballs

  Crispy pork dumplings made from minced pork and starch, deep-fried until golden and crunchy. The meat mixture is shaped into balls and fried in hot oil.
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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 (Set)

  Jujube-scented crispy black gold roast duck is made with high-quality duck meat, featuring a crispy skin and tender meat, with the fragrance of red dates, prepared using traditional roasting techniques.
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  Grilled Shrimp in Crispy Pastry

  Crispy shrimp dish made with fresh shrimp, marinated after peeling, then coated in crispy batter and deep-fried until golden. Outer layer is crunchy, inner shrimp meat tender, offering distinct texture layers.
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  Crispy pancakes with hairtail fish

  Scallion pancakes wrapped around hairtail fish is a home-style dish using scallion pancakes and hairtail fish as main ingredients. The hairtail fish is marinated first, then pan-fried until golden and crispy, while the scallion pancakes are soft and flaky. When combined and rolled up for eating, the dish offers a rich and varied texture.
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  Premium Dynasty Roast Duck

  Special Dynasty Roast Duck made from premium Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with lotus pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Fresh Tripe from Lao Niu Street

  Old Cow Street Fresh Tripe is a dish featuring fresh beef tripe, quickly blanched or stir-fried to retain its crisp tenderness, seasoned with葱,姜,蒜 and a touch of chili, then stir-fried over high heat.
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  Belle Roasted Lamb

  Belle Roast Lamb is a dish primarily made with lamb. After marinating, the lamb is slowly roasted on a grill until golden and crispy. During roasting, it is continuously brushed with a special sauce to keep it moist and enhance its flavor.
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  Golden Kung Pao Chicken

  Golden Palace Kung Pao Chicken uses tender chicken breast, cut into cubes, and is paired with peanuts, scallions, ginger, and garlic. During cooking, the chicken cubes are first stir-fried over medium heat until they change color, then a specially prepared sauce and ingredients are quickly stir-fried together, and finally, roasted peanuts are sprinkled on top to enhance the texture.
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  Chicken in a Hurry

  Chicken Stir-fry is a dish primarily made with chicken, typically using diced chicken thigh or breast meat stir-fried with辅料 such as green onions, ginger, and garlic. The preparation involves marinating the chicken, briefly frying it in oil, then quickly stir-frying it with seasonings and vegetables. The result is tender, juicy meat with rich, aromatic flavors.

Reviews

• Sky_23
  The Peking duck here was seriously so good — the skin was super crispy and the meat was so tender and juicy. My kid was all over it too, couldn't get enough. The rice is cooked fresh, kind of soft and chewy at the same time, and it goes perfectly with the duck, such a good combo. The place itself has this really traditional old Beijing feel to it, all the classic decor and everything, and my kid thought it was pretty cool and different. The staff were really friendly and actually told us not to put too much scallion on, which was helpful. Heads up though, on weekends it gets pretty packed, so I'd say go early or you'll probably end up waiting for a table.