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Jing Fu Xiang · Kaoya · Beijing Cuisine (Former Store)

北京菜 · ⭐ 4.7

Qianmen Guandi Temple

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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  Beijing-style Tripe Stir-fry

  Jingfu爆肚 is a dish made primarily from beef or lamb tripe. Cleaned tripe slices are quickly blanched in boiling water, then dipped in a specially prepared sauce. The key to the dish lies in precise heat control to maintain a crisp and tender texture.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Traditional Kung Pao Chicken Cubes

  Traditional Kung Pao Chicken uses diced chicken thigh meat, stir-fried with peanuts, dried chilies, and aromatics like scallions, ginger, and garlic. After marinating and blanching the chicken, it's quickly stir-fried with the spices and sauce (soy sauce, vinegar, sugar, rice wine, starch), then finished with roasted peanuts for a glossy, flavorful dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Signature Roast Duck

  Signature roasted duck uses premium Peking duck, marinated and roasted in a挂炉 for crispy skin and tender meat. Fruitwood charcoal imparts a unique aroma.
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  Seafood Mapo Tofu

  Spicy seafood mapo tofu made with soft tofu, shrimp, squid, and minced beef or pork, stir-fried with doubanjiang, chili powder, and Sichuan peppercorns. Tofu is boiled, then combined with the seasoned meat and seafood, finished with a thickened sauce.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Stone Pot Cauliflower

  Stir-fried cauliflower in a hot stone pot with garlic and ginger, finished with seasonings. Retains crisp texture and enhanced flavor from the pot's heat retention.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.
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  Fresh Sichuan Peppercorn Snowflake Beef

  Thin slices of wagyu beef stir-fried with fresh Sichuan peppercorns, resulting in tender meat and a unique numbing aroma. Simple ingredients, quick stir-fry method.

Reviews

• gallant_daisy
  The Peking duck is a must-order — hands down. The skin is so crispy it literally falls apart, melts in your mouth, and has that amazing smoky, fatty flavor from the fruitwood charcoal. The meat is super tender and juicy too. You wrap it up in thin pancakes with sweet bean sauce, scallions, and cucumber, and every bite has so many layers going on. Honestly one of the best duck experiences I've had. The staff was really friendly and attentive, food came out fast, and they even helped us carve it up at the table which was a nice touch. The whole place has that old Beijing vibe going on, and it's clean and comfortable. Oh, and they give you this little yogurt drink on the side that's super refreshing — perfect for cutting through all the richness. Definitely coming back next time I'm in Beijing.