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Da Wan Ju · Roasted Duck · Fish Head Bubble Pancake (Tian Tan East Store)

北京菜 · ⭐ 4.2

No. Jia-2 North Entrance of Tiyuguan West Road

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 Grilled Meat

  Beijing-style grilled meat is made with selected beef and mutton, seasoned with scallions, ginger, garlic, and other seasonings, then grilled over charcoal or in a grill. It has a tender texture and rich aroma, with a distinct Beijing flavor.
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  Stewed Big Fish Head with Flatbread

  Stewed fat fish head with flatbread is made using a fatty fish head as the main ingredient, combined with various spices and seasonings for slow cooking. After the broth becomes rich and flavorful, the baked flatbread is soaked in the soup, allowing it to fully absorb the delicious essence of the fish head.
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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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  Pingqiao Tofu

  Pingqiao Tofu is made primarily from soft tofu, combined with chicken, mushrooms, and cilantro, and cooked by stewing. The tofu is cut into cubes and simmered with the ingredients until fully flavored, then the sauce is reduced to create a fresh, delicate taste.
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  Deep-sea Flounder Head with Flatbread

  Deep-sea flounder head with flatbread features fresh flounder head as the main ingredient, simmered with various spices. The broth is rich and flavorful, while the flounder head meat is tender and delicious. Paired with crispy flatbread, it can be dipped in the soup for enhanced taste or enjoyed on its own—offering a unique and delightful flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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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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  Premium Signature Roast Duck

  Premium Beijing duck marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Premium Garlic Chicken

  Premium garlic chicken uses whole chicken or thigh meat, marinated and deep-fried until crispy, then stir-fried with plenty of minced garlic to absorb the rich garlic flavor. A touch of soy sauce and cooking wine is added during preparation, finished with chopped green onions or cilantro.

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