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Quan Fu De Roast Duck (Dengshi Kou Store)

北京菜 · ⭐ 3.9

No. 57, Dengshikou Street

Dishes

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  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.
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  Kung Pao Chicken Legs

  Kung Pao Chicken Leg Meat features diced chicken thigh marinated and stir-fried with peanuts, dried chili peppers, and aromatics like scallions, ginger, and garlic. A seasoned sauce of soy sauce, vinegar, sugar, rice wine, and starch is quickly tossed in, then topped with fried peanuts for a crispy finish.
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  Signature Roast Duck

  Signature roasted duck uses premium Peking duck, marinated and roasted in a挂炉 for crispy skin and tender meat. Fruitwood charcoal imparts a unique aroma.
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  Signature Soft Cabbage

  Signature soft cabbage is a traditional Chinese home-style dish made with cabbage, meat filling, and seasonings. The cabbage is tender and flavorful, with a rich and delicious broth.
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  Old Beijing Fried Sauce Noodles

  Old 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.
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  Old Beijing Lamb Spine Hot Pot

  Beijing-style lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, vermicelli, and cabbage, slow-cooked in clear water or bone broth. Lamb spine, rich in gelatin, offers a soft, tender texture. Aromatic spices like scallions, ginger, star anise, and cinnamon enhance the soup's fragrance.
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  Old Beijing Soybean Paste

  Old Beijing soybean paste is a fermented soy product primarily made from yellow beans, processed through steaming, inoculation, and fermentation. It is commonly stir-fried with scallions, ginger, garlic, minced pork, or tofu, and used as a condiment or seasoning for meals.
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  Braised Tofu in Old Soup

  Old broth-braised tofu is a dish made with soft tofu simmered in rich broth or old hen soup. Cubed tofu is cooked slowly with葱姜蒜 and mushrooms until it absorbs the savory flavors.
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  Crispy Bamboo Shoots Braised with Pork

  Crispy bamboo shoots stewed with pork belly is a dish made from fresh crispy bamboo shoots and fatty pork. After blanching the pork to remove odor, it's cooked together with the shoots in a pot with soy sauce, cooking wine, rock sugar, and other seasonings, then simmered slowly until the meat is tender and the shoots absorb the flavors, resulting in a thick, rich sauce.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.
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  Duck Frame with Napa Cabbage and Vermicelli Soup

  Duck frame cabbage and vermicelli soup is made by stewing duck bones with cabbage and vermicelli. The duck frame is blanched to remove odor, then simmered with cabbage and vermicelli to create a rich, flavorful broth with tender ingredients.

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