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Tongfu Zhai Roast Duck · New Beijing Cuisine (Gongti Store)

北京菜 · ⭐ 4.4

No. 34, Gongti South Road Courtyard

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made with chicken breast, peanuts, dried chilies, and seasonings like ginger, garlic, and scallions. The chicken is marinated, stir-fried with chili and Sichuan pepper, then tossed in a savory sauce and finished with roasted peanuts for texture.
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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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  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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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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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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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Beijing Sesame Paste Sweet Pancake

  Old Beijing sesame paste sugar cake is a traditional dough dish made from flour, sesame paste, sugar, and water. The dough is rolled into a round skin, coated with sesame paste, sprinkled with sugar, rolled up, flattened, and pan-fried until golden brown on both sides. Crispy outside, sweet and fragrant inside.
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  Garlic Crispy Shrimp

  Garlic-flavored puff pastry shrimp made with fresh shrimp, peeled and marinated, then coated and fried until golden. Garlic is sautéed and cooked with the shrimp to infuse flavor, resulting in a crispy exterior and tender interior.
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  Breeze Shelter Imperial Crab

  Breeze Bay Imperial Crab is made with fresh imperial crab, combined with garlic, chili, onion, and breadcrumbs that are fried to a golden crisp, then quickly stir-fried at high heat. The crab meat is tender, while the outer layer is crispy, delivering a rich and flavorful experience.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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