Shou Chai Lu Roast Duck (Jintang Palms Lake Branch)
北京菜 · ⭐ 4.2
No. 104 Zongluhu Road
Dishes
Guards' Wood-Fired Roast DuckA traditional Beijing duck roasted over wood fire, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
Spicy麻 Sliced MushroomsFresh small mushrooms stir-fried with Sichuan pepper, chili, and garlic for a spicy and numbing flavor.
Brown Sugar Glutinous Rice BallsGlutinous rice balls fried until crispy outside and soft inside, then coated in sweet brown sugar syrup.
Mixed Mushroom PlatterMushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
Spicy Braised Duck HeadsSpicy braised duck heads are simmered slowly in a seasoned spicy sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and salt.
Sour Radish Duck Foot and Wing SoupA flavorful soup made with duck feet and wings, simmered with sour radish for a tangy, savory taste.
Sour Radish Duck Bone SoupA flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
Wild Vegetable BasketWild Vegetable Basket is a dish made primarily with various wild vegetables, including tender leaves, root vegetables, and sprouts. These vegetables are usually washed and cooked using simple methods such as blanching or quick stir-frying to preserve their natural flavor.
Wild Coriander and Beef SaladA cold dish made with wild coriander and sliced beef, seasoned with garlic, chili oil, and soy sauce for a fresh, spicy flavor.
Spiced Duck PlatterA platter of duck legs and wings braised in a fragrant blend of spices and soy sauce, resulting in tender, flavorful meat.