Xinglong Yue Roast Duck (Art City Branch, Jinniu District)
川菜 · ⭐ 4.4
Building 13, Floors 3–4, China Railway Lu Island Art City, No. 16 Majia Huayuan Road
Dishes
Lingjiang Eel (Specialty Dish)Lingjiang Eel is a specialty dish made with fresh eel, seasoned with scallions, ginger, garlic, and other seasonings, and cooked by stewing. It has a tender texture and a delicious taste.
功夫 Sauce Pork BunA traditional Chinese steamed bun filled with seasoned pork and a special sauce, known for its savory flavor and soft texture.
Bitter and Sweet Almond Stewed PearA soothing dessert made by gently stewing pear with bitter and sweet almonds, resulting in a delicate, sweet flavor and soft texture.
Buddha's Stewed Bitter MelonA Cantonese dish featuring bitter melon stuffed with minced meat and garlic, then baked until fragrant and tender.
Kung Pao Chicken with ShrimpA fusion dish combining spicy Sichuan-style chicken with shrimp, stir-fried with peanuts, chili, and garlic for a bold, aromatic flavor.
Red Scallion and Tofu Skin SaladA cold dish made with red scallions and tofu skin, lightly blanched and mixed with seasonings for a fresh, aromatic taste.
Xinglong Yue Beijing Roast Duck (Whole)A whole Peking duck made from premium Beijing ducks, roasted in a hanging oven to achieve crispy skin and tender meat. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Xinglongyue Black Gold Roast DuckPremium duck roasted using traditional methods, featuring crispy skin and tender meat, served with special sauce, pancakes, scallions, and cucumber strips.
Sauce-Braised Coarse GrainsA dish made by slow-cooking coarse grains in a savory sauce, resulting in a rich and hearty flavor.
Heritage Crab Yolk Chicken DumplingA heritage dish made with chicken mince and crab roe, hand-formed and steamed for a delicate, rich flavor.
Ghost Fire RushA spicy Sichuan dish made with pork belly and chili peppers, known for its bold flavor and fiery kick.