Boiling Beijing

"The Beijing roast duck was great. It was better than the Beijing roast duck I had in London. I would say it’s best one I’ve had in the Bay. I also like how thin the wrappers were and the duck bone soup it came with was really delicious as well. You have to reserve it in advance. We also ordered a few more things. The spicy cold beef combination was luckily not too spicy for me and had a nice, sweet yet savory flavor. I also enjoyed the Beijing style sweet cake more than I expected. It was the perfect amount of chewiness with a crispy outside. Overall I really like this restaurant’s food. Parking: There is a lot next to the Boiling Beijing restaurant that you can park. 2 hour parking limit."

"Got to try this place for the first time today after craving Chinese food! Parking was really easy and there were plenty of seats inside. Tables are clean and service was super fast. The owner was very friendly and suggested a lot of special Beijing-style dishes. We ordered: -spicy cold beef combo appetizer -black pepper angus beef with golden garlic -Beijing style crispy shrimp -griddle cooked cabbage with pork I have to say that every single dish was a 5/5 for me. The angus beef was tender and the garlic pieces paired so well with the meat. The crispy shrimp was seriously one of the best shrimp dishes I have ever had in my life. You eat the entire shell with the shrimp and it’s so crispy and delicious! The cabbage had excellent wok flavor and stayed hot since they put it on a little stove. The beef appetizer came with a super large portion and was perfectly seasoned. I will definitely be back here and it is now one of my favorite Chinese spots in the bay! They have a Peking Duck dish that I did not know took an hour to prepare (they make it to order), so I will definitely be calling ahead next time! :) Awesome spot!"

"I ALWAYS come here for peking duck. Birthdays, chinese new year, anniversary, you call it. I’m surprised I haven’t left reviewed yet! Being here so many times, let me be really honest: I love this for peking duck. But for other dishes, I have not yet found anything else that’s truly worth coming back. Most of the other dishes are either so bland, not great in ingredients composition, or the flavor is just off. 1. Peking duck: always amazing. Great price, great portion, great flavor, great crepes, great condiments, great EVERYTHING! Worth coming back 100%. 2. Beijing lotus root glutinous rice with osmanthus date sauce: one word: ew. We ordered this because our Chinese friend loves it, but even she said it’s not cooked correctly. It tastes weird. 3. Black pepper angus beef with garlic: it was ok, but a tad saucy and beef is tough. 4. Braised eggplant with shredded pork: this is so gross, heavily sauced but not great flavor. 5. Wonton soup: very, very bland. Meat is dry even though it’s inside a soup. 6. Walnut shrimp: the only acceptable dishes. Perfectly fried, seasoned, but walnut is still somewhat frozen. 7. Sautéed shredded pork with bean curd shin: this is ok, I like the wok hei flavor on this. But wish this has a little more flavor to it. Bland! 8. Hunan stir fried beef: this is VERY spicy it’s insane. I love spicy and can handle spicy but even this one is almost too much. Imagine for the non-asian audience. 9. Mongolian lamb: ok this is insane. We barely see the lamb, only onions. It’s more like mongolian onions!! Despite all that, I still love their specialty, will be coming back only for peking duck."

"The Beijing duck’s skin was a bit oily (but surprisingly when we heat up the leftovers in the broiler it got better) as are some of their dishes. I highly recommend their spicy chicken and pan fried beef 小炒黄牛肉, but these are not really beijing regional dishes, hence the 4 star review. The sweet lotus is not soft enough. We really like their 小吊梨汤, which smells a lot like sweet red potatoes and is as sweet. Limited parking nearby."

"A noticeably distinct Chinese flavor profile, different from the more common Cantonese or Sichuan options encountered in SF Bay Area. Peking Duck delicately sliced, served with mu shi pancake wrappers, plum sauce, green onion and cucumber. Sugar an added option. While the skin’s delicate crispiness is noteworthy, the duck itself lacked the quintessential spiced fragrance. The salt and pepper fried bones make for a yummy close to a meal. Other unique dishes include: Rainbow Skin salad, an assortment of cold noodles and thinly sliced vegetables, mixed tableside in mustard and sesame sauce — tastefully fresh and multi-textured. Black Pepper Angus Beef with Golden Garlic, a soy sauce forward stir fry perfect for those craving flavors salty."