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Jabin Yan · Roast Duck · Beijing Cuisine (Wangfujing Branch)

北京菜 · ⭐ 4.6

Ganyu Hutong, Dengshikou, No. 14

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 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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  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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  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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  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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  Preserved Mustard Greens with Boneless Pork Trotter

  Braised pork trotter with preserved mustard greens is a dish where tender, boneless pork trotters are simmered until soft and then stewed with fragrant preserved mustard greens for a unique flavor.
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  Stinky Mandarin Fish from Southern Anhui

  Anhui's stinky mandarin fish is a traditional dish from Huangshan, made by salting and fermenting fresh mandarin fish before cooking. The unique flavor develops through special curing, then stir-fried with ginger and garlic in hot oil, followed by braising with soy sauce and sugar to infuse taste while keeping the flesh tender.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Pork Skin Jelly

  Old Beijing pork skin jelly is a traditional cold dish made from pig skin, boiled and cooled to form a gel. Pig skin is cleaned, simmered with ginger and scallions until gelatinous, then strained and chilled to set.
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  Old Beijing Yogurt

  Old Beijing yogurt is a traditional Beijing-flavored beverage made primarily from fresh milk and fermented through a special process. It has a milky white color, a smooth texture, and a rich lactic acid flavor, making it an excellent choice for cooling down and quenching thirst in summer.
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  Stewed Pork Belly with Soy Sauce

  Mother's braised pork belly is a Chinese dish made with fatty pork belly, simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon. The meat is tender, red-glossy, and rich without being greasy.
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  Crispy Roast Duck

  香酥烤鸭以整只鸭子为主要食材，经过腌制、挂炉烤制而成。鸭皮经高温烘烤后变得酥脆，鸭肉鲜嫩多汁，通常搭配薄饼、甜面酱和葱丝一起食用。
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  Flower Pepper Sauce Australian Veal

  Thin slices of Australian beef are stir-fried with fresh Sichuan peppercorns and a touch of seasoning, quickly heated to keep the meat tender while infusing it with the aromatic flavor of the peppercorns.

Reviews

• flamboyant_iguana
  The duck was insane — skin so crispy, meat super tender, you could literally taste the fruitwood smoke, and it just melted in your mouth. Slather on that sweet bean sauce and wrap it in the steamed pancakes and it's like a whole experience. The quick-fried tripe was crunchy and bouncy, and that sesame paste on top was so fragrant, couldn't stop eating it. The sugar-fried cakes were crunchy on the outside, chewy inside, and crazy sweet in the best way. The whole place has that old Beijing hotpot vibe — wooden tables and chairs, warm yellow lighting, really cozy. Service was great too, the guy carved the duck right at the table super fast and clean. Honestly such a comfy meal, would totally come back.