Bei Ping Shang Yuan Lou (Shan Xi Can Ting)

A banquet combination featuring multiple classic Northern dishes, suitable for group gatherings. From appetizer platters to hearty stir-fries, dumplings, and fruits, the dishes are rich and diverse.

A rich banquet menu, combining seafood, meat, and the signature roast duck. Includes cold appetizers, skillful hot dishes, soups, and desserts, suitable for formal gatherings.

High-end banquet combination, using more refined ingredients such as tiger grouper, prawns, and sea cucumber. The dishes cover a rich variety of seafood and land treasures, suitable for celebrating important occasions.

Top-tier luxurious banquet, including premium dishes like steak, eel paste, and prawns. Each dish is meticulously prepared, showcasing the essence and grandeur of Northern cuisine.

Famous Beijing roast duck, with crispy, reddish skin and tender, juicy meat. Usually served with lotus leaf pancakes, scallion segments, and sweet bean sauce, offering rich layers of flavor.

Chicken breast shredded and stir-fried with peas. Refreshing taste, tender chicken, sweet peas, a classic home-style skillful dish.

Diced chicken stir-fried with crispy cashews, usually with a slightly sweet and savory sauce. The crunchiness of the cashews contrasts with the tenderness of the chicken, full of aroma.

Spicy diced chicken dish, usually seasoned with chili peppers and Sichuan peppercorns. The flavor is spicy and appetizing, with tender and flavorful chicken.

Diced chicken stir-fried with green peppers. The unique aroma of green peppers combines with the fresh flavor of chicken, resulting in a light, fresh, and non-spicy taste.

Classic Sichuan dish, diced chicken stir-fried with dried chilies and peanuts. Salty, fresh, slightly spicy, with the numbing aroma of Sichuan peppercorns, very appetizing.

Diced chicken stir-fried with sweet bean sauce over high heat. Rich sauce flavor, sweet and savory taste, with tender and juicy chicken.

Frog (frog meat) cooked in Kung Pao style. Frog meat is tender and similar to chicken but more flavorful, paired with the spicy flavor of dried chilies and peanuts.

Frog legs deep-fried until crispy outside and tender inside, seasoned with salt and pepper. Crispy and savory texture, an excellent appetizer with drinks.

Frog cooked in a home-style sauce-braising method. The sauce is rich and flavorful, preserving the tenderness of the frog meat.

Stir-fried bean sprouts (with ends removed) with two other ingredients cut into shreds. Crisp and refreshing texture, light flavor.

Famous Beijing dish, where stir-fried shredded meat and vegetables are covered with a golden egg crepe, resembling a hat. Usually served wrapped in lotus leaf pancakes.

Stir-fried three kinds of seafood (usually shrimp, squid, sea cucumber, etc.) over high heat. Full of 'wok hei', retaining the fresh sweetness and crisp texture of the seafood.

Pork stomach slices quickly stir-fried. The pork stomach is properly prepared, with a crisp and tender texture, not tough, seasoned with pickled cabbage or ginger to remove gaminess and enhance flavor.

Stir-fried with yellow chives and shredded pork stomach. The unique aroma of yellow chives and the crisp, tender texture of pork stomach complement each other, a classic Northern stir-fry.

Two types of squid (or squid and cuttlefish) stir-fried in Kung Pao style. Spicy and flavorful, with a chewy and springy texture.

Fresh cuttlefish slices stir-fried with celery segments. The celery is fragrant, and the cuttlefish is sweet and springy, a refreshing home-style seafood dish.

Squid rings stir-fried in Kung Pao style with dried chilies and peanuts. Salty, slightly spicy, with crispy squid, very appetizing.

Whole squid coated in batter and deep-fried until golden. Crispy on the outside, sweet and springy on the inside, usually served with salt and pepper.

Fresh oysters coated in batter and deep-fried. Crispy outside, tender inside, full of oceanic flavor, best enjoyed with salt and pepper.

Fresh oysters braised with black beans and tofu. Salty and sweet aftertaste, the aroma of black beans enhances the freshness of the oysters, very appetizing.

Clear soup simmered with shredded ginger and frog. The broth is fresh and sweet, and the ginger helps to remove gaminess and warm the stomach.

Clear soup made with cod chunks and shredded ginger. The fish is delicate, and the broth is light and sweet.

Japanese-style miso broth with chunks of fresh fish. Salty, fresh, and sweet flavor, rich and mellow.

Soup made by stewing pickled cabbage and pork stomach slices. The sourness of the pickled cabbage cuts through richness, the pork stomach is tender, and the soup is appetizing.

Clear soup made with winter melon slices and clams. The freshness of the clams infuses the soup, paired with refreshing winter melon, suitable for summer.

Soup made with pickled cabbage and fresh oysters. The sour and fragrant broth complements the oceanic flavor of the oysters, offering a unique taste.

Simple home-style clear soup with vegetables and tofu. Light and healthy flavor, suitable to accompany heavily seasoned dishes.

A thick soup made with amaranth and吻仔魚 (small dried fish). The soup is thickened to a smooth consistency and is rich in nutrients.

Soup made with shredded preserved mustard and shredded pork. The salty and fresh flavor of preserved mustard makes the soup savory and appetizing.

Soup made with seaweed and shredded pork. Simple and delicious, with the unique oceanic flavor of seaweed.

Soup stewed with dried shrimp (開洋) and white radish. The savory aroma of dried shrimp perfectly blends with the sweetness of radish.

A soup featuring sea cucumber, often with a Shandong-style sour flavor. The sea cucumber is soft and glutinous, and the broth is rich.

Handmade meatball soup. The meatballs are firm and springy, and the broth is fresh and delicious.

Soup containing three types of sliced meat or ingredients, typically referring to sliced pork stomach, meat slices, and bamboo shoots. Clear and fresh soup with generous ingredients.

Classic Western-style creamy soup, but in Chinese restaurants, it's often served with egg drops. Sweet and rich, very popular with children.

A clear soup featuring three kinds of fresh seafood and meat. The soup is sweet and fresh, with abundant ingredients and diverse textures.

Famous Northern soup, sour and spicy, with generous ingredients. Includes tofu, black fungus, shredded bamboo shoots, egg drops, thickened into a rich soup.