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Xijie New Beijing Cuisine • Roast Duck (Wangfujing Store)

北京菜 · ⭐ 4.7

No. 301 Wangfujing Street

Dishes

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  East China Sea Yellow Croaker

  East China Sea large yellow croaker is a dish featuring fresh fish, typically steamed or braised. Steaming preserves the natural flavor with ginger, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for rich taste and bright color.
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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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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The shrimp is marinated and stir-fried, then tossed with a savory Kung Pao sauce and toasted peanuts for a glossy, tender dish with rich flavor.
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  Hawthorn Candy Crisps

  Mountain hawthorn fortune cookies are a traditional snack made primarily with hawthorn, flour, and sugar. Hawthorn is pitted, sliced, dipped in a thin batter, deep-fried until golden and crispy, then coated with syrup or powdered sugar for a crunchy exterior and soft interior.
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  Dry-burned East China Sea Yellow Croaker

  The East China Sea large yellow croaker is processed and pan-fried until golden brown on both sides. Then, scallions, ginger, garlic, soy sauce, sugar, and cooking wine are added, and it's simmered over low heat until the sauce thickens and the fish is fully flavored.
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  Handmade Almond Tofu

  Almond tofu is made by soaking, grinding, and filtering almonds, then boiling and cooling to form a tofu-like texture. Water, sugar, and sometimes starch or gelatin are added for firmness. It's semi-transparent with a smooth, delicate taste.
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  Pine Nut Sachima

  Songren Shaqima is a traditional Chinese dessert made from egg, flour, sugar, and honey batter, deep-fried, cooled, mixed with toasted pine nuts, then coated in a syrup or honey glaze for a crispy, chewy texture.
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  Matsutake Mushroom Soup

  Matsutake mushroom soup is made primarily with matsutake mushrooms and various fresh mushrooms, slowly simmered in water or broth. The matsutake is cooked together with shiitake, king oyster mushrooms, and other fungi to preserve their natural umami flavor and nutritional content.
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  Grilled Hulunbuir Lamb on Skewers

  选用呼伦贝尔羔羊肉，切成薄片后置于炙子上烤制，肉质鲜嫩，保留原汁原味。
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  Red-headed Shrimp Paste with Big Buns

  Red-head shrimp paste with big bao is a dish featuring fresh red-head shrimp paste, made by pickling and fermenting, served with handmade steamed buns. The shrimp paste has a rich flavor, while the buns are soft and fluffy. Enjoy by spreading the paste on the buns or using it as a dipping sauce.
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  Shandong-style shrimp with Chinese cabbage

  Jiaodong large shrimp stir-fried with Chinese cabbage is a dish primarily made with fresh shrimp and Chinese cabbage. The shrimp are deveined and washed, while the cabbage is cut into segments. First, the shrimp are stir-fried until they change color, then the cabbage is added and stir-fried together. Water is then added and the mixture is simmered until the cabbage becomes tender. Finally, seasonings are added and the sauce is reduced. The preparation emphasizes proper heat control and ingredient pairing to highlight the freshness of the seafood and the natural sweetness of the cabbage.
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  Crispy Delicate Roast Duck

  Crispy and tender roast duck is made from plump, young ducks that are specially marinated and roasted over fruitwood charcoal. The whole duck has a crispy skin and tender meat, with the aroma of fruitwood perfectly blending with the duck flavor to create a unique and delicious taste.

Reviews

• artful_green_bean
  Came here with my partner and honestly the vibe was super nice. The decor is this cool new Chinese style, very chic, and we got a table by the window where you can see the whole Wangfujing street. At night when the lights come on it's actually really romantic, loved that. We ordered the matsutake mushroom soup first and wow, super fresh and fragrant, just really comforting to drink. The Peking duck was the star though — the skin was perfectly crispy and the meat was so tender. The side dish they give you, some kind of crunchy cabbage salad, was a great way to cut through all the richness. We just sat there eating and chatting, totally relaxed the whole time. Overall a really solid experience, perfect for a date night or hanging out with a close friend. Would def come back.