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Xi He Zhen Pin · Peking Duck (Shimao Chengdu Maoyu Hotel)

北京菜 · ⭐ 4.7

No. 23 Jianse North Road Section 1

Dishes

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  Beijing-Style Crispy Prawn

  Beijing-style crispy shrimp made with fresh large shrimp, deveined and留尾, marinated, coated in crispy batter, then deep-fried until golden and crunchy. Crispy exterior, tender shrimp inside, distinct texture layers.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Steamed Sea Bass with Cantonese Style

  Fresh sea bass steamed with ginger and scallions, a classic Cantonese dish that highlights the fish's natural flavor.
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  Spicy Frog in the江湖

  Humble Mouth Frog is a dish primarily made with bullfrog, accompanied by side ingredients such as bean sprouts, lettuce, and green and red peppers. It is prepared by first frying the bullfrog and then stir-frying it with spices like chili, Sichuan pepper, garlic, and ginger. The bullfrog is marinated before being deep-fried until crispy on the outside, then combined with the seasonings to fully blend the flavors.
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  Hong Kong Style Shrimp Dumplings

  Har gong-style shrimp dumplings are made with fresh shrimp, pork fat, and wheat starch. Shrimp is minced and mixed with pork fat, seasoned, wrapped in thin dough, shaped into half-moons or ingots, then steamed.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Stone-Heated Wooden Barrel Fish

  A dish featuring fresh fish cooked in a wooden barrel heated by hot stones, with vegetables and seasonings, resulting in tender fish and rich broth.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Xihe Premium Stew

  Xihé Yipin Pot is a stewed dish made with various ingredients including chicken, pork, mushrooms, tofu, and carrots, seasoned with ginger and green onions, slowly cooked to blend flavors and create a rich broth.
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  Spicy Stir-Fried Pork with Chili

  Chili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
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  Jindian Roast Duck

  Jindian Roast Duck is a classic Chinese roast duck, made from high-quality ducks that are marinated and baked. The skin is crispy, and the meat is tender and juicy, usually served with thin pancakes, sweet bean sauce, and scallions and cucumber strips.
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  Braised Fresh Abalone with Pumpkin and Minced Pork

  A fusion dish featuring pumpkin base, minced pork, and fresh abalone baked together for a rich, savory flavor.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Fish-flavored Crispy Australian Wagyu Steak

  Crispy Australian wagyu steak tossed in a tangy fish-flavored sauce, combining sweet, sour, and spicy notes with tender meat.

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