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Wangjing Yan · Jiang Zhe Cuisine · Roast Duck (Wangjing Store)

江浙菜 · ⭐ 4.8

Building 514, Rongke Olive Phase III, Wangjing Dongyuan

Dishes

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  Two-Headed Black Pig Pork with Red Seal Steamed Bun

  Two-head black pork uses five-layer pork from Jinhua, Zhejiang's specialty two-head black pig, cured and steamed to achieve tender texture. Red-marked buns are handmade fermented dough with red imprint, soft in texture. Enjoy together.
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  Ice Flower Layered Pork

  Ice flower three-layer pork is a dish made primarily with pork belly. The meat is sliced, marinated, coated in starch paste, and deep-fried until crispy, forming ice-like patterns. After draining oil, it's mixed with seasonings or drizzled with sauce for a crispy exterior and tender interior.
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  Charcoal-roasted Duck with Fruit Wood

  Roast duck cooked in a hanging oven using premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, and bright red color. Precise heat control ensures even cooking and unique flavor.
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  Spicy Ginger Pork Trotter

  Ginger-spiced boneless pig trotters are simmered with ginger and chili, resulting in tender, flavorful meat and rich broth. Seasoned with soy sauce and cooking wine for enhanced taste.
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  Ning-style Eighteen Cuts

  Ning-style Eighteen Cuts is a traditional Ningbo dish featuring various meats and seafood, such as pork tenderloin, chicken breast, fish slices, and shrimp. Thinly sliced ingredients are neatly arranged on a plate, garnished with ginger threads and scallions, then quickly blanched in boiling water to preserve their tender texture.
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  Glutinous Rice Cake

  Glutinous millet cake is made primarily from millet flour, mixed with glutinous rice flour and sugar, then stirred and steamed. The cake has a golden yellow color, a soft and sticky texture, and a distinctive aroma unique to millet.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Boiled Lamb Ribs from Xilin Gol with Spring Water

  Selected succulent lamb ribs from Xilin Gol, slowly simmered with spring water. Tender meat retains its natural flavor, enhanced by a touch of green onions and ginger to remove any gamey taste.
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  Steamed Small Yellow Croaker

  Steamed small yellow croaker is a dish made with fresh small yellow croaker as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and steamed in clear water. To prepare, clean the small yellow croaker, place it in a dish, sprinkle with ginger threads and scallion segments, then steam until cooked.
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  Glass Young Pigeon

  Glass Young Pigeon is a dish featuring tender young pigeon meat, marinated and deep-fried until crispy, then simmered in a special sauce or clear broth for enhanced flavor. The dish has a golden, translucent appearance with a crispy exterior and tender interior.
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  Zhoushan Wild Caught Hairtail

  Zhoushan wild hairtail uses wild hairtail caught in the East China Sea, cleaned and gutted, typically steamed or braised. Steaming preserves the fish's natural flavor with ginger threads, scallions, and a touch of cooking wine; braising adds soy sauce, sugar, and yellow wine, simmered slowly until flavorful.
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  Dried Meat Stewed with White Jade Melon

  Dried meat stewed with white jade melon is a dish made mainly with dried meat and white jade melon, which is cooked by stewing. It has a fresh and fragrant taste, with firm meat and soft melon pieces, and a rich flavor.

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