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Shenghe Xuan (Changfengyuan Branch)

北京菜 · ⭐ 3.6

No. 1-3, Building Jia-1, Changfengyuan Phase III, Huangcun Town, Lu Hua Road

Dishes

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  Northeastern Mixed Salad

  Northeast salad is a cold dish made primarily with fresh vegetables, commonly including cucumber, carrot, bean sprouts, and vermicelli. After blanching or slicing, it's mixed with garlic, sesame oil, soy sauce, vinegar, and chili oil.
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  Five-Spice Beef

  Five-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken features chicken breast, peanuts, dried chili peppers, and aromatics like green onion, ginger, and garlic. Marinated chicken cubes are stir-fried with spicy chilies and Sichuan peppercorns, then glazed in a savory sauce and finished with roasted peanuts for rich texture.
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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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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Beijing-style Stewed Beef

  Old Beijing stewed beef is a traditional Beijing dish made with beef brisket or shank, carrots, potatoes, and seasonings like soy sauce, cooking wine, star anise, and cinnamon, slowly simmered.
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  Sour Soup with Fish

  Fresh yellow croaker is the main ingredient, paired with tomatoes, pickled chili, ginger slices, and garlic. The fish slices are blanched first, then simmered in a sour broth and seasoned to perfection.
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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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