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Jiujiuya Duck Neck (Shiquan Road No. 5 Store)

小吃快餐 · ⭐ 3.4

No. 107 Shiquan Road

Dishes

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  Mild Spicy Chicken Wing Tips

  Spicy chicken wing tips are a dish made primarily from chicken wing tips, seasoned with mild chili and spices. After marinating, the wing tips are fried until golden and crispy, then served with a specially prepared mild spicy sauce, presenting an appealing color and aroma.
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  Spicy Duck Heads

  Spicy duck heads are simmered with scallions, ginger, garlic, doubanjiang, and chili to infuse flavor, then reduced to a rich sauce. Careful heat control ensures tender, well-seasoned results.
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  Slightly Spicy Duck Wings

  Slightly spicy duck wings marinated, fried, and simmered in a mild chili sauce for a flavorful, tender bite.
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  Spicy Duck Neck Bones

  Duck neck bones marinated, deep-fried until crispy, then stir-fried with chili, ginger, garlic, and spices for full flavor. Main ingredients: duck neck bones, dried chilies, Sichuan peppercorns, ginger, garlic.
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  Roasted Duck Neck

  A popular Chinese snack made by roasting duck necks after marinating them in spices, resulting in a flavorful and slightly spicy dish.
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  Sweet and Spicy Duck Frame

  Sweet and spicy duck frame stewed with chili, ginger, scallions, sugar, and soy sauce after blanching for rich flavor.
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  Spiced Braised King Oyster Mushroom

  King oyster mushrooms are simmered in a fragrant spiced broth, resulting in a tender and flavorful dish.
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  Spiced Braised Beef Tripe

  Spiced braised beef tripe is a traditional dish featuring beef tripe as the main ingredient. The preparation involves thoroughly cleaning the tripe, marinating it in a specially prepared braising sauce, then slowly cooking it until it is fully flavored and tender. Finally, it is sliced and served on a plate, drizzled with the rich braising sauce.
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  Braised Lotus Root in Spiced Sauce

  A savory dish made by slow-cooking lotus root in a spiced soy-based broth, resulting in tender, fragrant slices with a rich umami flavor.
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  Duck Tongue

  Duck tongue is the tongue part of a duck, cleaned, blanched to remove odor, marinated with seasonings, then cooked by boiling, stewing, or stir-frying. Common methods include braising, simmering, or cold mixing. It has a crisp and tender texture with rich flavor.

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