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Deyuxiang Salted Duck (Suojin Village Branch)

小吃快餐 · ⭐ 4.0

No. 3 Suojin San Village, Suojin North Road

Dishes

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  Nanjing Roast Duck

  Nanjing roast duck is made from tender Peking ducks, marinated and roasted in a hanging oven. The skin is crispy while the meat is juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Slightly Spicy Duck Heads

  Slightly spicy duck heads are simmered with Sichuan pepper, chili, ginger, and garlic for a flavorful, mildly numbing taste.
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  Slightly Spicy and Numbing Duck Wings

  Slightly spicy and numbing duck wings are made with duck wings, chili, Sichuan pepper, and other seasonings, then marinated and fried. The texture is crispy on the outside and tender inside, with a mild spicy and numbing flavor.
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  Spicy and numbing duck neck bones

  Spicy and numbing duck neck bones are primarily made from duck neck bones, which are blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The finished dish has a bright red color, tender meat, and a mild numbing and spicy flavor.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Salted Duck Leg

  Salted duck leg is a traditional Jiangnan dish made by marinating and boiling duck legs in seasoned brine, resulting in tender, flavorful meat.
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  Secret-Recipe Roast Duck Rice with Vegetables

  A dish featuring marinated duck roasted to perfection, served over fragrant rice with fresh seasonal vegetables for a balanced and satisfying meal.
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  Old Brine Salted Duck

  A traditional Jiangsu dish made by marinating duck in old brine and salt, then poaching it to achieve tender, flavorful meat with a rich, savory taste.
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  Old Brine Salted Duck with Seasonal Vegetables and Ten-Boiled Eggs

  A traditional dish featuring tender salted duck braised in aged brine, served with seasonal vegetables and ten-boiled eggs for a rich, savory flavor.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Sauce-Flavored Duck Feet

  A dish made with duck feet simmered in a savory sauce with spices, resulting in tender and flavorful bites.
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  Sauce-Flavored Duck Wings

  Sauce-flavored duck wings are a dish made primarily with duck wings, blanched and then stewed with soy sauce, cooking wine, sugar, and ginger slices to absorb the rich sauce flavor, resulting in a soft and flavorful texture.

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