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Wei+ Jinjing Yan · Peking Duck · Beijing Cuisine (Jinghua Yanyun Branch)

北京菜 · ⭐ 4.6

2nd Floor, Building C, Vanke Li Life Plaza, West Chang'an Street

Dishes

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  Beijing Eight Delicacies

  Jing Ba Jian is a traditional Beijing pastry made primarily from flour, sugar, oil, and various fillings such as red bean paste, jujube paste, walnuts, and sesame. The dough is rolled into sheets, filled with the chosen ingredients, shaped into different forms, and then baked or steamed. The finished product is delicately shaped and has a soft, flaky texture.
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  My Tofu You've Never Tasted

  A classic home-style dish made with soft tofu and seasoned meat, stir-fried with spices for a rich, savory flavor.
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  Flavor+Peony Roast Duck

  A delicately seasoned roast duck with a stunning peony-like appearance, served with sweet bean sauce and thin pancakes for a refined dining experience.
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  We Plus Small Stew

  We Plus Small Stew is a dish made with various vegetables and meats, seasoned and slowly stewed. Main ingredients include chicken, pork, carrots, potatoes, and onions, with a delicious and rich broth.
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  National Beauty Peony Salad

  National Beauty Peony Salad is made with fresh vegetables, chicken, and a special dressing, offering a refreshing taste, rich colors, and an attractive appearance.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Oil Vinegar Rocket Salad

  A fresh salad made with rocket leaves, tomatoes, cucumbers, and a light oil-vinegar dressing.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Braised Lamb Ribs

  Clear stewed lamb ribs use lamb ribs as the main ingredient, with辅料 like ginger slices and green onions, cooked slowly in water or broth until tender. Minimal seasoning preserves the natural lamb flavor.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Old-style Spicy Duck Soup

  A traditional Sichuan-style duck soup made with fresh duck meat, ginger, scallions, and chili, stir-fried then simmered for a rich, savory flavor.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.
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  Crispy Fried Meatballs

  Crispy fried meatballs made from pork and shrimp, seasoned and deep-fried until golden brown, offering a crunchy exterior and tender interior.
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  Duck Skin

  Duck skin is the skin part peeled from roasted duck or other cooked ducks, specially processed to become crispy. It is usually cut into small pieces and served as a unique dish or ingredient. The preparation method mainly includes peeling and baking until golden and crunchy.

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