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Jing Hao Wei Roast Duck Restaurant (Huangcun Branch)

北京菜 · ⭐ 4.2

Building 1, No. 1, Ground-Floor Commercial Space, Jinhuiyuan, Xinghua North Street and Xiangyuan Road

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-style 'Bao San Yang' is a traditional Beijing dish featuring pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and soy sauce, then quickly stir-fried with scallions, ginger, and garlic, finished with a savory sauce for a tender, flavorful result.
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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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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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  Classic Roast Duck

  Good Flavor Roast Duck mainly uses Beijing duck, marinated and roasted in a挂炉. The duck is seasoned with special spices, then slowly roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced thin, wrapped in lotus leaf pancakes with sweet bean sauce, scallions, and cucumber strips.
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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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  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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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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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.

Reviews

• Teal_27
  This place, Jing Hao Wei Roast Duck over on Xinghua North Street in Huangcun, just got renovated and honestly it's way brighter and roomier now. Got pretty busy on the weekend so I'd say book a private room ahead of time. We went with the two-person set and it was such a deal — tons of food. The Peking duck was the star, super crispy skin and the meat was tender and flavorful. Heads up though, it takes like 40 minutes cuz they roast it fresh, but 100% worth the wait. The seafood tofu hotpot and the Chinese toon sprouts with shredded tofu that came with the set were both really unique and packed with flavor. Service was honestly great — the staff were super sweet with my kid, even brought out a room temp drink without us asking. Whole meal was under 100 per person and we couldn't even finish, ended up taking leftovers home. Solid pick for a family dinner or hanging out with friends without breaking the bank.