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Jubao Tun Roast Duck (Jushan Branch)

北京菜 · ⭐ 4.3

South side of the North Flood Drainage Ditch, Jushancun Village

Dishes

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  Stewed Pig Face with Auspicious Flavor

  吉祥扒猪脸 is a dish made primarily from pork face meat, blanched, stewed until tender, then pan-fried or braised. Typically seasoned with scallions, ginger, and garlic for rich, succulent flavor.
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  Kung Pao Chicken

  Kung 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.
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  Seafood Mao Xue Wang A

  Seafood Mao Xue Wang A features duck blood, bean sprouts, and wide rice noodles as main ingredients, combined with shrimp, squid, clams, and other seafood, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth to fully absorb the flavors.
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  Crispy pancakes with hairtail fish

  Scallion pancakes wrapped around hairtail fish is a home-style dish using scallion pancakes and hairtail fish as main ingredients. The hairtail fish is marinated first, then pan-fried until golden and crispy, while the scallion pancakes are soft and flaky. When combined and rolled up for eating, the dish offers a rich and varied texture.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Braised Pork with Golden Hooks

  Red-braised pork golden hook is a dish made from pork belly, blanched and then simmered with soy sauce, sugar, and cooking wine. The pork is first pan-fried until slightly golden, then slowly stewed with seasonings to achieve tender, flavorful meat. The finished dish has a bright red color and is rich yet not greasy.
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  Crispy Fried Fresh Mushrooms

  Soft-fried fresh mushrooms are made from fresh mushrooms, cleaned and stemmed, then coated in a thin layer of starch or flour paste and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside, preserving the mushroom's natural flavor.
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  Chongqing Sour Cabbage Fish

  Chongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.

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