Bei Ping Cai Zhi Lou Restaurant

A classic Beijing dish. The roasted duck is cooked in a hanging oven, with a crispy, bright red skin and tender meat. The three ways usually include sliced duck (served with pancakes), a duck meat dish, and a soup or congee made from the duck carcass.

A famous Jiangnan dish. Pork belly is slow-cooked for a long time, with a bright red color, rich but not greasy, melting in your mouth. It is best enjoyed with lotus leaf buns (a type of steamed bun).

Salt-baked chicken made with free-range chicken. The chicken is cooked using the salt-baking method, with yellow skin and tender meat, savory and flavorful, retaining the original sweetness of the chicken.

A classic Sichuan cold dish. Cooked chicken is soaked in a sauce made from red oil, Sichuan peppercorns, and various spices, embodying numbing, spicy, fresh, and fragrant characteristics.

Fish fillets flavored with fermented rice (xiang cao). The fish is tender, with a unique wine aroma and a sweet and savory taste, rich in flavor.

A classic Sichuan dish. Fish slices are poached in a spicy broth, with a tender texture. The soup is oily red and bright, with a strong spicy flavor.

Minced fresh shrimp stir-fried with onions, water chestnuts, or fried dough bits. Eaten by wrapping in fresh lettuce leaves, it has a refreshing and crispy texture.

Similar to shrimp lettuce wraps, but with added pine nuts for a nutty aroma, and romaine lettuce leaves are used for wrapping, creating a more refined texture.

Beef dish that is first braised and then deep-fried. The exterior is crispy and fragrant, while the interior retains the soy sauce flavor of the beef, suitable as a snack with drinks.

Specially selected beef short ribs are cooked. The meat is firm with marbling, and after seasoning and cooking, it is tender and juicy.

Sea cucumber braised with scallion segments. The sea cucumber has a chewy texture, absorbing the rich scallion oil sauce, and is rich in collagen.

A clay pot dish combining pork tendon and sea cucumber. Both are rich in collagen, with a soft, chewy, and springy texture, and a thick, delicious sauce.

A clay pot dish with sea cucumber and handmade meatballs. The meatballs are tender and juicy, the sea cucumber is crisp, making it a rich combination of seafood and meat.

Whole soft-shell crab coated and deep-fried. The shell is crispy and edible, the crab meat is sweet, usually served with salt and pepper or a special sauce.

Fresh scallops cooked with a generous amount of minced garlic. The garlic flavor is rich, enhancing the sweet and savory taste of the scallops, with a tender texture.

Kung Pao dish made with sea eel (a type of moray eel). Stir-fried with dried chilies, Sichuan peppercorns, and peanuts, it has a spicy, fragrant, and savory flavor, with the skin rich in collagen.

Sea eel is cooked using the dry-frying method. The skin is fried until crispy and fragrant, the meat is firm, and the seasoning is savory and slightly spicy, very appetizing.

A combination platter of various cold dishes. Usually includes braised meat, jellyfish, chicken, or other cold salads, allowing you to taste multiple flavors at once.

Beef shank braised in a special sauce. Served cold in thin slices, the meat is half tendon and half meat, with a chewy texture and rich soy sauce flavor.

A cold dish similar to braised pork hock. The pork is braised and then sliced. The meat is tender, rich but not greasy, with a strong soy sauce aroma.

Braised meat served with smashed cucumber and a spicy sauce. The cucumber is crisp and refreshing, the braised meat is savory, and the spicy flavor is appetizing and refreshing.

High-temperature stir-fried river prawns in their shells. The shells are crispy and edible, the shrimp meat is sweet, usually with the aroma of scallions and ginger, suitable as a snack with drinks.

A classic vegetarian cold dish. Layers of tofu skin are stacked and wrapped, then smoked. The skin is golden yellow with a unique smoky aroma and a texture similar to goose meat.

Pork trotters (Yuan Bao) soaked in Shaoxing wine. The skin is springy and crisp, with a rich wine aroma, refreshing and not greasy.

Combines the flavors of Saliva Chicken and Drunken Yuan Bao. In addition to the wine aroma, the pork trotters are drizzled with spicy red oil sauce, creating a rich layering of flavors.

A refreshing cold dish of shredded tripe. The tripe is shredded, with a crisp and chewy texture, usually mixed with cilantro, scallions, and a spicy and sour sauce.

A classic Chinese cold dish. Shredded jellyfish with a crisp texture, usually served with shredded cucumber and a garlic-vinegar dressing, very appetizing.

The tenderest heart of the napa cabbage is shredded and served cold. It is crisp and juicy, usually with a balanced sweet and sour seasoning, making it a refreshing vegetable dish.

Traditional Northern Chinese pastry. A pancake dry-fried in a pan, with a slightly charred and crispy exterior, pure wheat aroma, and a dense texture.

Pan-fried pancake with chopped scallions. The exterior is golden and crispy, with distinct layers inside, full of rich scallion and wheat aroma.

Scallion pancake or large pancake rolled with slices of braised beef shank. Usually spread with sweet bean sauce and served with scallions, the pancake is fragrant, the meat is tender, and the flavor is rich.

Similar to a beef roll, but the filling is replaced with braised pork. The pork has a good balance of fat and lean meat, with a rich soy sauce flavor that pairs perfectly with the crispy pancake.

A roll with fresh vegetables as the main filling. The pancake is rolled with refreshing vegetables such as cucumber and lettuce, offering a light and healthy taste.

Also known as lotus leaf bun, it is a thin and soft steamed bun. Folded in half like a lotus leaf, it is usually used to hold meat dishes (like Dongpo pork or roasted duck).

Steamed dumplings with vegetable filling. The filling usually includes bok choy, vermicelli, mushrooms, and dried tofu. The wrapper is chewy, and the flavor is light and fresh.

Steamed dumplings filled with seafood. The filling may include shrimp, minced meat, and vegetables, with a delicious broth and rich seafood flavor.

A type of layered noodle pastry. Can be steamed (soft texture) or fried (golden and crispy exterior), with a light sweetness.

Traditional Chinese sweet pancake. Filled with smooth red bean paste, the exterior is coated with white sesame seeds and pan-fried until golden and crispy, sweet and delicious.

A traditional banquet dessert. The taro paste is smooth and delicate, topped with eight kinds of dried fruits such as red dates and lotus seeds, drizzled with syrup, offering a rich and sweet flavor.

A famous Jiangnan dessert. Glutinous rice is stuffed into lotus root holes and cooked, then drizzled with osmanthus syrup. It has a soft and glutinous texture with a light osmanthus fragrance.