Sautéed Three Kinds of Meat
Pork liver, loin, and kidney are quickly stir-fried with a rich sauce, creating a silky and aromatic classic Beijing home-style dish.
Clay Pot White Pork
Thin slices of pork belly simmered with pickled cabbage in a clay pot. The broth is savory, the meat rich but not greasy—a warming Beijing classic for winter.
Instant-Boiled Lamb (Shuan Yangrou)
A traditional Northern Chinese hot pot, thinly sliced lamb quickly blanched in a flavorful broth, dipped in sesame sauce. Warming and satisfying.
Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Beijing Spring Pancakes (Chun Bing)
Ultra-thin, chewy pancakes that hold a variety of fillings—a traditional Beijing dish for the Start of Spring, bursting with fresh flavors.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Beijing Lamb Tripe
A classic Beijing stir-fry featuring tender and crispy lamb tripe with scallions, rich soy sauce aroma, perfect as an appetizer or side dish.
Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Beijing Lamb Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Beijing Lamb Liver
Tender lamb liver stir-fried with scallions and ginger, rich in soy sauce aroma. A hearty Beijing home-style dish that's perfect with rice.
Beijing Lamb Kidneys
A classic Beijing halal dish, lamb kidneys are skillfully prepared to remove gaminess and stir-fried to tender, spicy perfection – an ideal accompaniment to drinks.
Beijing Lamb Offal Soup
A steaming bowl of Beijing lamb offal soup with creamy white broth, tender offal, topped with cilantro and chili oil, warm and comforting, a classic Beijing street food.
Beijing Braised Pork Belly
Red and shiny, fatty but not greasy, melts in your mouth. A classic Beijing flavor, perfect with rice.
Guo Shao Ya (Crispy Fried Duck)
Crispy outside, tender inside. This traditional dish features succulent duck with a golden, crunchy skin that is simply irresistible.
Beijing Soy-Braised Pork Hock
Glazed in deep red, rich soy aroma, melt-in-your-mouth tender, a classic feast dish from Beijing that leaves a lasting impression.
Beijing Dough Drop Soup (Geda Tang)
A heartwarming bowl of Beijing-style soup with chewy dough drops in tangy tomato and egg broth — simple, homey, and full of comfort.
Beijing Fried Dough Knots
Beijing fried dough knots is a classic noodle-like dish from Beijing, chewy and savory, with colorful vegetables and minced meat, full of authentic local flavors.
Beijing Dumplings
Thin-skinned with a tender, juicy filling, these classic Beijing dumplings are a festive staple, bursting with savory flavor in every bite.
Beijing-Style Instant-Boiled Mutton
A traditional Beijing hot pot featuring fresh lamb sliced paper-thin, cooked in a clear broth and dipped in savory sesame sauce. Perfect comfort for winter.
Beijing Grilled Beef
Tender beef slices marinated in savory sauce, grilled until sizzling and juicy, served with sesame dipping sauce for an authentic Beijing experience.