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Jiu Cheng Ju·Imperial Cuisine·Roasted Duck with Char Siu Noodles (White Pagoda Branch)

北京菜 · ⭐ 4.5

No. 59, Gongmenkou Dongcha

Dishes

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  Jiucheng Premium Roast Duck

  Nine-City Selection Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Kung Pao Chicken with Cashews

  Kung Pao Chicken with Cashews is made from chicken breast, cashews, peanuts, green and red peppers. Chicken is marinated, then stir-fried with fried cashews, scallions, garlic, and ginger, finished with a sauce of soy sauce, vinegar, sugar, rice wine, and starch.
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  Imperial Stir-Fried Prawns

  Palace-style stir-fried large shrimp is made with fresh shrimp, eggs, starch, and seasonings. The shrimp are deveined, marinated, coated in egg and starch, then quickly stir-fried in hot oil until crispy outside and tender inside.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Stewed Meatballs Hot Pot

  Pork meatballs are made by mincing pork, adding seasonings, and mixing well. The meatballs are pan-fried until slightly browned, then simmered with vegetables and broth to infuse flavor. Cooking carefully ensures tender, juicy meatballs.
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  Fried Triangles

  Deep-fried triangles are a Chinese snack made by wrapping filling in dough, folding into a triangle, and frying until golden and crispy. Main ingredients include flour, pork, cabbage or chives, and seasonings like salt, soy sauce, and sesame oil.
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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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  Smoked Fish

  Smoked fish is a dish made primarily from grass carp or carp. The fish is cut into pieces, marinated, then deep-fried until crispy outside and tender inside. It's then simmered in a sauce made with sugar, vinegar, and soy sauce. The finished dish has a bright red color and a delicious, soft, and fragrant texture.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Scallion Stir-fried Ningxia Lamb

  Scallion stir-fried Ningxia lamb is a Chinese dish made with Ningxia lamb and scallions, quickly stir-fried in hot oil. The lamb is tender, and the dish has a rich scallion flavor with a fresh taste.
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  Stir-Fried Pork with Sauce

  Sauce-braised pork tenderloin is a dish made with pork tenderloin, green peppers, onions, and seasonings like soy sauce, sweet bean sauce, and doubanjiang. The pork slices are marinated and stir-fried quickly with vegetables to achieve a tender texture and rich sauce flavor.
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  Sour Cabbage Hot Pot with Pork

  Sour cabbage and pork hot pot features sliced pork belly and sour cabbage simmered together with seasonings to create tender meat and flavorful broth.
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  Black Pork Zhajiang Noodles

  A classic Chinese dish featuring black pork stir-fried in a savory sauce, served over hand-pulled noodles with fresh vegetables.

Reviews

• Frankie_24
  Okay so the palace-style sweet and sour shrimp here was seriously impressive. The shrimp were huge, super meaty and firm, with a really crispy fried coating, and the sweet and sour sauce was clinging to every piece — so much texture going on. The noodles with soybean paste were also amazing, the noodles had great bite to them, the sauce was rich and savory, tons of little meat chunks, totally authentic old Beijing flavor. The whole place has this retro palace vibe, really atmospheric. Service was attentive too, food came out at a reasonable pace. Definitely recommend it if you're into Beijing-style food!