Beijing Roast Duck (Qianqiao Branch)
北京菜 · ⭐ 3.6
Adjacent to Modern Hualian Supermarket, Xinye Avenue, Sumiao Community, Qianqiao Subdistrict
Dishes
北京片皮烤鸭北京片皮烤鸭选用优质北京填鸭，经过腌制、挂炉烤制等工艺制成。鸭子表皮酥脆，肉质鲜嫩，食用时将鸭肉片成薄片，搭配荷叶饼、甜面酱、葱丝和黄瓜条一起卷食。
Braised BeefBraised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
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.
Fried Chicken DrumettesFried chicken drumettes are made from chicken drumettes, marinated and coated with starch or batter before frying in hot oil until golden and crispy. Seasonings like salt, soy sauce, and cooking wine are added during marinating to enhance flavor.
Special Yangzhou Salted GooseA specialty dish from Yangzhou, made by simmering goose in seasoned brine, resulting in tender and flavorful meat.
Special Roast DuckA premium duck marinated in secret sauce and slow-roasted over charcoal until crispy skin and tender meat.
Pork head meatPork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
Lady's Pickled Chicken FeetChicken feet marinated in spicy pickled peppers, offering a tangy and numbing flavor typical of Sichuan cuisine.
Fragrant Torn ChickenA cold dish made by tearing boiled chicken and mixing it with garlic, cilantro, chili oil, and other seasonings for a fragrant and spicy flavor.
Duck Collar BonesDuck neck bones is a dish made primarily from duck neck bone parts, which are marinated and then grilled or fried. The preparation process preserves the delicious flavor of the duck meat while making the bone area crispy and tasty, making it an excellent dish for drinking alcohol or as a snack.