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Jingwei Fu · Zhen De Beijing Cuisine (Jintai Lu · Tiantiewen Dian)

北京菜 · ⭐ 4.8

60 meters east of the intersection of Shuidiuzi Zhong Street and Tianshuiyuan Zhong Street

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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  Organic Lake Fish Head with Pancake

  Dahulu Organic Fish Head with Pancake is a dish made from fresh organic fish head stewed with scallions, ginger, garlic, and other seasonings. After blanching, the fish head is simmered in rich broth, then the baked pancake is soaked in the soup to absorb its flavor.
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  Lucky Carp Cheese Fish

  富贵锦鲤奶酪鱼 features fresh fish marinated with cheese, egg white, and starch, then fried or steamed. The fish is carved into a koi shape and glazed with cheese sauce, golden and beautifully presented.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Olive Oil and Balsamic Vinegar Salad

  Chop fresh vegetables like lettuce, cucumber, and tomato, then mix with olive oil and black vinegar. Add a pinch of salt and garlic for a refreshing salad.
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  Sea Urchin Stewed Taitai Tofu

  Sea urchin stewed with Taizhou tofu is a dish featuring fresh sea urchin and delicate Taizhou tofu. The tofu absorbs the rich umami flavor of the sea urchin during slow simmering in broth or water.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Peking Duck Accompaniments

  The accompaniments for roast duck mainly consist of sweet bean sauce, scallion strips, and cucumber sticks, serving as seasoning ingredients to enhance the flavor when eating roast duck. The sweet bean sauce is made from flour, sugar, soy sauce, and other ingredients, then simmered to perfection; the scallion strips and cucumber sticks are fresh vegetables cut into thin strips, adding texture and a refreshing taste.
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  Beijing-style Homemade Plum Syrup

  Old Beijing homemade hawthorn plum drink made with hawthorn, dried tangerine peel, and black plums, sweetened with licorice and rock sugar. Ingredients are soaked, boiled, cooled, filtered, and served chilled.
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  Beijing Sesame Burnt Lamb

  Old Beijing sesame lamb is a dish made by stewing lamb with sesame, scallions, ginger, garlic, and seasonings. After blanching to remove odor, the lamb is slowly cooked with sesame, soy sauce, cooking wine, and sugar until tender, absorbing the sesame aroma.
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  Crispy Prawn Delight

  Crispy-skinned giant prawns are made with fresh giant prawns, peeled but with tails intact. After marinating in seasoning, they are coated in a crispy pastry batter and deep-fried until golden and crunchy. The dish features a fragrant, crispy exterior and tender, succulent shrimp meat inside, offering distinct layers of texture and flavor.
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  Fresh Orange Roast Duck

  Fresh orange roast duck features a whole duck marinated and roasted in a hanging oven, resulting in crispy skin. Fresh orange slices or juice are added during roasting to infuse the meat with a unique citrus aroma.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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