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Pinyin Fang Roast Duck Restaurant (Chao Yang Park Branch)

北京菜 · ⭐ 4.5

Building 16, Tianshuiyuan Beili, 4th Floor

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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  Bianyifang Roast Duck in焖炉

  Bianyifang's焖炉烤鸭 uses premium Peking duck, processed through marinating, hanging, and slow roasting. Cooked in a special焖炉, the duck has crispy skin and tender meat with unique flavor.
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  Health-Preserving Chicken

  Health-preserving chicken is a dish made by stewing chicken with Chinese medicinal herbs like goji berries, astragalus, and codonopsis. Chicken pieces are cooked slowly with the herbs until tender, preserving the natural flavors.
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  Classic Sauce-Braised Pork Diced

  A traditional Chinese dish made with diced pork, stir-fried with scallions, ginger, garlic, soy sauce, and sweet bean sauce for a flavorful, tender result.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  Dry-burned Mandarin Fish

  Dry-burned mandarin fish is a traditional dish featuring mandarin fish as the main ingredient. First, the fish is cleaned and marinated to absorb flavors. Then, using the dry-burning technique, the fish is pan-fried until golden brown on both sides, followed by adding seasonings and a适量 of water. It is simmered over low heat until the sauce thickens and the fish becomes fully flavored.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Old Beijing Pear Soup

  Old Beijing pear soup is made from snow pears, rock sugar, and water. Peel and chop the pears, then simmer with rock sugar until soft and the broth becomes sweet and clear. A popular winter tonic for health.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.

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