Shou Cailu Roast Duck · Ouan Ran Jian (Vanke Li Jinbiao Branch)
北京菜 · ⭐ 3.9
Unit L33, Level 1, Vanke Li, No. 95 Caihong 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.
Handmade NoodlesHandmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
Pickled Chili and Sour Cabbage Duck BloodA spicy Sichuan dish made with duck blood, pickled chili, and sour cabbage, known for its rich flavor and tangy heat.
Glutinous Rice CakeA traditional snack made from glutinous rice flour, filled with sweet fillings like red bean paste or sesame, then pan-fried until golden and soft.
Tea-Smoked Black Roast DuckA delicately smoked duck dish using tea infusion for aroma, featuring crispy skin and tender meat, served with a special sauce.
Spicy Braised Mixed PlatterSpicy braised platter is a dish made from various ingredients slowly cooked in a spicy braising sauce. Main ingredients include chicken wings, duck necks, dried tofu, eggs, and seaweed knots, absorbing the rich flavors of the sauce.
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.
Soy Sauce Flavored Pork LiverStir-fried pig liver with soy sauce flavor, marinated with wine and ginger to remove odor, then cooked with doubanjiang, soy sauce, and sugar for a tender, aromatic dish.
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.
Spicy Duck NeckSpicy duck neck is a dish made primarily from duck neck, processed through marinating, braising, and stir-frying techniques. During preparation, various spices and chili peppers are typically used to infuse flavor and create a rich, spicy taste.