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.
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.
Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
Beijing Sauce Chicken
A classic Beijing dish with rich soy sauce flavor, glossy red color, and tender chicken, perfect with rice.
Old Beijing Zhajiang Noodles (Noodles with Fried Soybean Paste)
Classic Beijing noodles topped with a savory sauce made from yellow soybean paste and sweet bean sauce, stir-fried with pork. Served with fresh julienned cucumber and bean sprouts. A hearty and authentic home-style dish.
Jing Jiang Rou Si (Shredded Pork in Sweet Bean Sauce)
Glossy red shredded pork in rich sweet bean sauce, served with scallion shreds and tofu sheets. A classic Beijing dish with balanced savory-sweet flavor.
Beijing Chao Geda (Stir-fried Dough Cubes)
A traditional Beijing noodle dish, chewy dough cubes stir-fried with minced pork and vegetables, savory and aromatic.
Old Beijing Bean Sauce
A traditional Beijing cold dish made with pork skin and soy beans, stewed into a savory jelly. Smooth and rich, it's a classic for festive feasts.
San Bu Nian (Three Non-Stick)
A classic Beijing imperial dessert made with egg yolks, sugar and starch. It's named for not sticking to the pan, spoon or teeth — soft, sweet and silky.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!