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Mingyue. Jingxiangyu

北京菜 · ⭐ 4.3

Ningbo Hankyu Department Store

Dishes

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  18-Second Tea Oil Stir-Fried Beef

  Thin slices of yellow beef stir-fried quickly with tea oil, seasoned with scallions, ginger, garlic, and cooked for about 18 seconds to keep the meat tender.
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  Emperor Qianlong's Fish Head

  A richly flavored dish featuring a large fish head simmered in broth with ham, mushrooms, and bamboo shoots, traditionally served in imperial style.
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  Chopped Chili Fish Head with Hunan Rice Noodles

  A spicy Hunan dish featuring steamed fish head with chopped chili and served with rice noodles for a bold, flavorful experience.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Fried Potato Shreds with Millet and Pork Crumbs

  Xiaomi oil渣 potato shreds is a home-style dish made with potato shreds, millet, and fried pork cracklings. The potatoes are sliced thin, blanched or briefly fried, then stir-fried with fragrant millet and cracklings for rich texture and aroma.
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  Imperial Osmanthus Crispy Duck

  Premium duck embryos marinated, air-dried, and roasted in a hanging oven—crispy skin, tender meat. Served with osmanthus sauce and fragrant crispy toppings for unique aroma and texture.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Yangzhou Oil-Braised Shrimp

  Jiangnan oil-burst shrimp is a dish made with fresh river shrimp, stir-fried quickly with葱,姜,蒜 and oil. Cleaned shrimp are swiftly cooked in hot oil, seasoned and served immediately to keep the meat tender and chewy.
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  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
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  Bamboo Shoot and Matsutake Chicken Soup

  A nourishing chicken soup made with bamboo shoot, matsutake mushroom, and free-range chicken, known for its delicate flavor and health benefits.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style Grilled Lamb on Iron Skillet

  Old Beijing grilled lamb is a traditional dish made with fresh lamb slices, marinated and cooked on a hot iron griddle. Served with scallions and ginger, it's grilled until slightly charred and tender. Enjoy with salted pepper or sauce.

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