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Xin Feng Lou Roast Duck · Jing Lu Cuisine (Guan Yuan Branch)

北京菜 · ⭐ 4.3

No. 135, Chegongzhuang Nanjie, Beilishi Lu

Dishes

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  Hairtail Egg Soup

  Oyster egg soup is made primarily with oyster eggs, combined with clear broth and garnishes such as coriander. The preparation involves washing and deodorizing the oyster eggs, then simmering them slowly in clear broth with seasonings, and finally sprinkling with coriander to enhance aroma.
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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Imperial Clear-Stewed Lion's Head Meatballs

  State Banquet Clear Stewed Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, starch, and other ingredients until well blended. It is then shaped into large meatballs and gently simmered in clear soup until fully cooked, preserving the tender texture of the meat and the clarity of the broth.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Xinfenglou Fried Chicken

  Xinfenglou Fried Chicken is a Chinese dish featuring chicken as the main ingredient, typically using thigh meat or whole chicken cut into pieces, stir-fried with scallions, ginger, garlic, and chili. The chicken is blanched to remove odor, then sautéed with spices, quickly stir-fried, and seasoned to a rich, tender finish.
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  New-style Dongbao Gut Slices

  New-style Dongbao Gut Slices is a Chinese dish made with pork stomach and stir-fried quickly with ingredients such as cilantro, green onions, and ginger. It has a crisp texture and rich aroma, highlighting the natural flavor of the ingredients.
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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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  Roast Duck Sauce

  Roast duck marinade is a seasoning blend for duck, made from soy sauce, sugar, cooking wine, star anise, cinnamon, Sichuan pepper, ginger, and green onion. Mix well and apply to duck surface or use for marinating, then roast to infuse rich flavor.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Premium Stir-fried Three Delicacies

  精品爆三样 is a stir-fried dish made with pork tenderloin, chicken gizzards, and squid. Sliced ingredients are quickly stir-fried with葱姜蒜 for aroma, resulting in a fresh, tender, and crisp texture.
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  Braised Radish with Meat Juice

  Braised radish with meat juice is a dish made by slow-cooking radish with meat juice and seasonings. The main ingredients include radish, meat (such as pork or beef), and seasonings, resulting in a delicious and richly flavored dish.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Black Truffle Crispy Duck Skin

  Crispy duck skin with black truffle, made by marinating, air-drying, and frying duck skin until crispy, served with black truffle sauce or shavings. Careful fat removal and shaping ensure a unique, crunchy texture.
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  Lu Province Dry-Braised Fish

  Lu Province dry-burned fish uses fresh carp as the main ingredient. After pan-frying until slightly golden, it's simmered with scallions, ginger, garlic, doubanjiang, and seasonings until flavorful, then reduced to a thick sauce for deep flavor penetration.

Reviews

• massive_porcupine
  Got the group deal and honestly the food was awesome. The braised sea cucumber with scallions was super tender, basically melts in your mouth, and the sauce was so rich I just had to pour it over my rice. The crispy chicken was perfect — crunchy outside, juicy inside, with this great garlic and sichuan peppercorn flavor, just a little spicy but not overwhelming. The romaine salad was nice and crisp, really helped cut through everything. Staff was super attentive too, they'd explain each dish when it came out and even cleared the plates after we finished. Place has a clean Chinese-style vibe, kinda cozy and elegant. Overall a really comfy experience, would totally come back.