Da Wan Ju · Roasted Duck · Fish Head Soup Pancake (Dong Four Store)
北京菜 · ⭐ 4.4
No. 343 Dongsi North Avenue, 2nd Floor, Yaoshi Hotel
Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Beijing-style Stir-fried Mixed VegetablesBeijing-style stir-fried mixed vegetables is a traditional Beijing dish, primarily made with mung bean sprouts, leeks, vermicelli, and eggs. The preparation involves separately handling the ingredients, first stir-frying the eggs, then adding the bean sprouts, leeks, and softened vermicelli to stir-fry together, and finally seasoning to taste.
Stewed Big Fish Head with FlatbreadStewed fat fish head with flatbread is made using a fatty fish head as the main ingredient, combined with various spices and seasonings for slow cooking. After the broth becomes rich and flavorful, the baked flatbread is soaked in the soup, allowing it to fully absorb the delicious essence of the fish head.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Pingqiao TofuPingqiao Tofu is made primarily from soft tofu, combined with chicken, mushrooms, and cilantro, and cooked by stewing. The tofu is cut into cubes and simmered with the ingredients until fully flavored, then the sauce is reduced to create a fresh, delicate taste.
Deep-sea Flounder Head with FlatbreadDeep-sea flounder head with flatbread features fresh flounder head as the main ingredient, simmered with various spices. The broth is rich and flavorful, while the flounder head meat is tender and delicious. Paired with crispy flatbread, it can be dipped in the soup for enhanced taste or enjoyed on its own—offering a unique and delightful flavor.
Half Set of Premium Roast DuckHalf set of精致烤鸭 features优质 duck that is carefully processed and marinated, then roasted using the traditional挂炉 method. The skin is crispy while the meat remains tender and juicy, served with thin pancakes, scallion strips, and sweet bean sauce to deliver the classic Peking duck flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Old Beijing Crispy MeatballsOld Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
Blueberry YamBlueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.