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Beiping Food Studio (Beijing Station Branch)

北京菜 · ⭐ 4.1

No. 19, Dayangmao Hutong, Beijing Railway Station East Street

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 Reservoir Fish Head with Fried Dough Sticks

  Beijing-style reservoir fish head with fried dough sticks is a Beijing-flavored dish made with reservoir fish head and fried dough sticks. The fish head is marinated and pan-fried, then cooked together with the dough sticks, resulting in a delicious and fresh taste.
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  Traditional Suancai Pork Hot Pot

  Traditional sour cabbage and pork pot features sour cabbage and fatty pork, sliced and simmered together in a hot pot. The base uses water or broth, heated by charcoal or electric stove, blending the cabbage's tang with pork fat for rich flavor.
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  Beijing Stir-Fried Mixed Vegetables

  Peking stir-fried mixed vegetables is a Chinese home-style dish made primarily with eggs, bean sprouts, chives, and vermicelli. First, scramble the eggs and set aside. Then stir-fry bean sprouts, chives, and softened vermicelli together, add the eggs, mix well, season, and serve.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Beijing-style Homemade Yogurt

  Old Beijing homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Heat milk to about 80°C, cool to 40°C, add a small amount of store-bought yogurt as starter, mix well, pour into containers, and ferment at constant temperature for 6–12 hours until thickened.
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  Beijing Prince's Grilled Meat

  Old Beijing Beileye roast meat features premium beef and mutton, sliced, marinated with secret spices, then grilled over charcoal. The slices are crispy outside and juicy inside, served with scallions, cucumber strips, and sauce wrapped in thin pancakes.
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  Dandelion with Almonds

  A refreshing salad made with fresh dandelion and large almond kernels. Blanch the dandelion, soak almonds to remove bitterness, then mix with seasonings. Simple preparation preserves the natural flavors.
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  Fish Head with Fried Dough Sticks

  Fish head with fried dough sticks is a unique dish featuring fresh fish head and crispy fried dough sticks as main ingredients. The fish head is first stewed until the broth becomes rich and flavorful, then the fried dough sticks are added to absorb the delicious essence of the fish head. Finally, the dish presents a perfect fusion of tender fish head and crispy dough sticks.
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  Fresh Walnut and Loofah Stir-Fry

  Fresh walnut strips with loofah is a dish featuring fresh walnuts and loofah. Loofah is sliced, blanched, then stir-fried with toasted walnuts and seasonings. Simple preparation highlights the natural flavors.
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  Egg Soup

  Egg soup is a simple and home-style soup, primarily made with eggs and boiling water. The method involves beating the eggs and adding them to boiling water, quickly stirring to form egg flowers. Season with salt and pepper, then sprinkle with chopped green onions before serving.

Reviews

• slim_ivy
  Super easy to find, right off the main street, and the whole place has this kinda old-school Beijing vibe going on. Super clean too, which I always appreciate. The staff were really friendly and down to earth, mostly guys working there. We got the Peking duck and wow, the skin was so crispy and the meat was super tender, with the scallions and sweet sauce it was just perfect. Also tried the zhajiang noodles, the sauce was packed with flavor and the noodles had a great chewy texture. They had this ma dofu (tofu stir-fried with lamb fat I think?) which was honestly amazing, super fragrant and really unique. Overall just a really comfy meal, we left totally happy. Already planning to come back next time I'm in Beijing.