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Yue Shang Teng Xiang Ju Chinese Restaurant (Capital Airport Hilton Branch)

Sichuan cuisine · ⭐ 4.8

2nd Floor, Beijing Capital Airport Hilton Hotel, No. 1, Sanjing Road

Dishes

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  Beijing Crispy Duck

  Beijing's crispy yet tender roast duck is made from premium Peking ducks, marinated and roasted in a traditional oven. The skin is specially treated to be crunchy while the meat remains juicy and tender, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  New-style Husband and Wife Beef Tripe Slices

  A modern take on Husband and Wife Lung Slices features beef offal (like heart, tongue, and tripe) and beef shank, braised, sliced, and tossed with peanuts, cilantro, and a spicy sauce made from chili oil, Sichuan pepper powder, soy sauce, garlic, ginger, and sesame paste.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sea Cucumber Mapo Tofu

  Sea cucumber mapo tofu is a dish that blends seafood with traditional Sichuan cuisine. Tender tofu and premium sea cucumbers are stir-fried with doubanjiang (fermented broad bean paste), then enhanced with minced meat and garlic-ginger paste for flavor, before being thickened with a cornstarch slurry to finish. The freshness of the sea cucumber complements the spicy and numbing flavors of mapo tofu perfectly.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Coral Sauce Crispy Shrimp Balls

  Coral sauce crispy shrimp balls are made with fresh shrimp, coated with a crisp layer and fried. The outer layer is crispy, the inside is tender, and it is seasoned with a special coral sauce, offering a rich and delicious taste.
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  Slow-cooked nutritious soup

  Old Fire Delicacy Soup is a nourishing broth made by slow-cooking various ingredients over low heat for hours. Key components include meats (chicken, pork, ribs), herbs (goji berries, codonopsis, astragalus), and vegetables (carrots, corn, lotus root). Wash ingredients, place in a clay pot with water, and simmer gently for 2–4 hours to extract full nutrients.
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  Spicy Vinegar Cucumber with Jellyfish Head

  A cold dish made with cucumber and jellyfish head. Slice the cucumber, clean and blanch or soak the jellyfish head to remove salt, then mix with aged vinegar, garlic, and sesame oil. Simple to prepare, refreshing and crisp.
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  Spicy Sichuan Chicken

  Tengxiang口水鸡 features chicken thigh meat, boiled, cooled, and diced, then mixed with peanuts, green onions, ginger, garlic, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame oil. The dish emphasizes balanced seasoning and layered flavors for rich taste absorption.
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  Tengshui Spicy Boiled Fish

  Teng'an Water-Cooked Fish features fresh grass carp with bean sprouts and cabbage, stir-fried with special chili oil, Sichuan peppercorns, and doubanjiang, then boiled and cooked with fish slices, finished with chopped scallions, ginger, garlic, and cilantro.
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  Spicy Chicken with Fragrant Chili

  Teng Xiang Spicy Chicken is a dish made with chicken as the main ingredient, seasoned with dried chilies and Sichuan peppercorns. The chicken is marinated, then stir-fried with fried chilies and peppers to absorb the spicy and fragrant flavors.
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  Honey Glazed Braised Beef

  Honey Glazed Braised Beef is a dish made with young beef, slowly braised with honey and spices. The meat is tender, with a rich flavor that is sweet and salty, offering a unique taste.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Fresh Sichuan Peppercorn Glass-Braised Pigeon

  Glass-braised pigeon features tender meat and a crispy, glass-like skin, seasoned with fresh Sichuan peppercorns for a unique numbing aroma.

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