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Tianwai Tian Roast Duck (Tian Tan Jietaiqiao Store)

北京菜 · ⭐ 4.4

No. 11, Dong Binhe Road (next to Jiafei Hotel)

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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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  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.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Imperial Mixed Vegetables

  Yupin Hecai is a dish made by combining various ingredients such as chicken, ham, mushrooms, bamboo shoots, and shrimp, blanched and simmered in broth, then thickened with a slurry to blend the flavors.
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  Sour Cabbage Fish in Wooden Barrel

  Wood barrel sour cabbage fish features fresh grass carp with sour cabbage, bean sprouts, and pickled chili. Fish slices are marinated in wine and salt, then stewed together with ingredients in a wooden barrel for tender fish and rich broth.
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  Premium Roast Duck

  Premium roast duck is made from high-quality Peking duck, marinated and roasted in a hanging oven. The duck skin turns golden yellow after high-temperature roasting, becoming crispy and delicious, while the duck meat remains tender and juicy. It is typically served by slicing the skin and meat thinly, then wrapping them in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Fruit-flavored Sweet and Sour Pork Tenderloin

  Sweet and sour pork tenderloin features marinated pork tenderloin fried to crispy outside and tender inside, then stir-fried with a sauce of sugar, vinegar, and tomato ketchup, finished with diced fruits like pineapple or apple for a fruity aroma and layered taste.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Crispy Pork Elbow

  Crispy Pork Elbow is a dish primarily made with pork knuckles. After blanching and marinating, the meat is steamed until tender, then coated with syrup and deep-fried until the skin becomes crispy. The finished dish has a bright red color, soft and succulent meat, and a fragrant, crunchy skin.
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  Sour Stir-fried Pork Kidney

  A classic Chinese dish made by stir-frying pork kidney with vinegar, ginger, and green pepper for a tangy, crisp flavor.
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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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