About Peking Cuisine
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Peking Cuisine brings Beijing roast duck and classic Szechuan cooking to Southwest Houston. Our kitchen carves every duck to order, folds its own dough by hand each morning, and seasons every wok dish the way it is done back home.
Course 1
Peking Duck
Our namesake duck is roasted until the skin turns lacquer-crisp while the meat underneath stays juicy. It arrives sliced with warm thin pancakes, shredded scallion and sweet bean sauce, so every wrap is built exactly the way you like it. Available by the half or the whole bird.
Course 2
Hot & Spicy Shrimp
Shrimp are flash-fried to lock in their snap, then tossed in the wok with a mountain of dried chilies, garlic and Szechuan peppercorn until the aroma fills the room. The heat here is fragrant rather than punishing, and every piece stays crisp at the edges.
Course 3
Mapo Tofu
Silken tofu simmers in a fiery bean-paste sauce with minced meat, toasted chili and a heavy hand of ground Szechuan peppercorn. The sauce clings to every cube and is still bubbling when it reaches the table — spoon it over white rice and the bowl disappears.
Roasted, Folded, Stir-Fried —
Everything Made in House
Nothing at Peking Cuisine arrives ready-made. Ducks are seasoned and hung in our own oven, dumpling and bun dough is mixed and rolled before the doors open, and our soups are simmered from bone rather than powder. Our chefs trained in Beijing and Szechuan kitchens, so a bowl of dan dan noodles tastes like Chengdu and a meat pie tastes like a Beijing breakfast stall. We buy whole fish, fresh greens and cuts we break down ourselves, and we keep the seasoning honest — heat where heat belongs, and nothing added to cover a shortcut.
Pork is cut into fine threads and stir-fried hard in sweet fermented bean sauce until the edges caramelize and the sauce turns deep and glossy. A tangle of raw scallion piled on top cuts straight through the richness — a Beijing table staple, still done the old way.
Shredded Pork in Peking Sauce
Hot & Sour Soup
Black fungus, bamboo shoot, tofu and shredded pork are simmered into a thick, glossy broth, then sharpened with white pepper and aged vinegar just before it leaves the wok, with egg drawn through in fine ribbons. Sour first, warming after — the bowl the whole table orders while the rest is still cooking.
Beijing and Szechuan Classics, Ready When You Are
Duck Done Properly
Ducks are roasted to order and carved fresh, with crisp skin, warm pancakes and scallion served the way Beijing has always served them.
Handmade Every Morning
Potstickers, soup buns, scallion pancakes and Peking meat pies are rolled and filled in our own kitchen before we open.
Real Szechuan Heat
Chili oil and Szechuan peppercorn are toasted in house, so the numbing fragrance comes in layers rather than a single blunt burn.
Set Menus for the Table
Dinner sets for four to eight guests and full banquet menus make birthdays, holidays and family gatherings simple to order.