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Pienyi Fang Kao Ya Dian (Gui Yuan Li Dian)

北京菜 · ⭐ 4.2

No. 25, Guiyuan Commercial Street, Guiyuan Community, Guiyuan Road (near Yizhuangqiao Metro Station)

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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  Traditional Roast Duck

  Traditional Peking duck is made from Beijing ducks, processed through slaughter, cleaning, inflation, cavity removal, hooking, scalding, sugar water coating, and drying before roasting over fruitwood charcoal. The finished dish has crispy skin and tender meat with a glossy red color, typically sliced thin and served with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Peking Duck Wraps

  Peking duck wraps are made with freshly roasted duck meat, accompanied by scallion strips and cucumber sticks, all wrapped in thin pancakes. The duck meat is tender and juicy, the pancake soft and chewy, and the vegetables crisp, offering a rich and diverse texture.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Old Beijing Stewed Liver

  Old Beijing Fried Liver is a traditional Beijing snack, primarily made with pork liver and intestines, thickened with starch. After slicing the pork liver, it is quickly stir-fried together with the intestines, then seasoned with soy sauce, cooking wine, scallions, ginger, and other seasonings. Finally, a starch slurry is added to thicken the sauce. The finished dish has a deep brown color, a smooth and tender texture, and a rich flavor.
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  Old Beijing Stir-Fried Tofu Pudding

  Old Beijing stir-fried tofu with garlic chives is a traditional Beijing dish made with tofu and garlic chives, plus shrimp paste and minced meat. Tofu is pan-fried until golden, then stir-fried with chopped garlic chives and meat, finished with shrimp paste for flavor.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Floral Aromatized Roast Duck

  Floral crispy roast duck features duck meat marinated and roasted in a hanging oven, with a crispy skin and tender meat. Floral seasonings like osmanthus or jasmine are added for a unique aroma.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.

Reviews

• stocky_philodendron
  This cheapfang roast duck place totally lives up to its rep as the original oven-roasted duck spot. The duck was super crispy on the outside, tender inside, and wrapping it up in those soft lotus leaf pancakes was legit the real deal. Besides the signature "flower fragrant crispy roast duck," the old Beijing mustard stacks (yellow mustard, not spicy at all) and the crispy fried meatballs were both worth trying. We got there a little after noon and it was already packed, both floors full, so I'd definitely suggest going off-peak. The staff were really warm and the whole vibe was pretty elegant, great for hanging out with a few friends. Super easy to find too, right by Yizhuang Bridge subway, and if you're driving there's parking on the street right next to the place and across from it. Overall the value was awesome — around 100 kuai per person and you leave totally satisfied.