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Jinzhai Men Roast Duck (Tiananmen Square Branch)

北京菜 · ⭐ 4.3

No. 18 Qianmen East Street, Donghuamen Subdistrict (opposite Tian'anmen Square, adjacent to Qianmen Metro Station)

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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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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  Traditional Fruitwood Roast Duck

  Traditional fruitwood-roasted duck uses premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, bright red color, and rich aroma.
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  Traditional Fruit Wood Specialty Peking Duck / Half

  Traditional fruit wood specialty duck uses high-quality duck meat, slow-roasted over fruit wood charcoal, with crispy skin and tender meat. Half portion is suitable for individual consumption.
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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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Handmade Old Beijing Yogurt

  Handmade old Beijing yogurt made from fresh milk and fermented with lactic acid bacteria. No preservatives or artificial flavors added—natural fermentation creates a thick, creamy texture while preserving the natural taste and nutrients of dairy.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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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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  Old Beijing Soybean Paste

  Old Beijing soybean paste is a fermented soy product primarily made from yellow beans, processed through steaming, inoculation, and fermentation. It is commonly stir-fried with scallions, ginger, garlic, minced pork, or tofu, and used as a condiment or seasoning for meals.
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  Jin Fu Special Fish Head with Pancake

  Jin Fu's special fish head with flatbread is a dish featuring fresh fish head, tofu, and vermicelli, simmered together and served with flatbread soaked in the broth. The fish head is first pan-fried, then slowly stewed with water and seasonings, followed by adding the flatbread to absorb the flavors.
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  Truffle Sauce Salad

  A salad mixed with truffle sauce, featuring fresh vegetables like lettuce, cucumber, and carrot, washed and chopped, then blended with a truffle sauce made from truffle pieces, olive oil, garlic, salt, and a touch of cream for a rich flavor.

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