Yuegang Xuan • Roasted Duck • Fusion Cuisine (Wood Hedui Store)
北京菜 · ⭐ 4.9
Building 25, Muxidi North Lane, Yuetan Subdistrict (2nd Floor, Beijing Long-Distance Bus Station Courtyard)
Dishes
Steamed Green Crab with Vermicelli in Clay PotThree-door green crab dry-tossed vermicelli stew features fresh three-door green crab and rehydrated vermicelli, stir-fried with scallions, ginger, garlic, then simmered to infuse the crab's flavor into the noodles, served hot in a clay pot.
Nine-Year Lanzhou Golden Sand ShrimpNine-year Lanzhou Golden Sand Shrimp is made with fresh shrimp, eggs, starch, and oil. The shrimp is marinated, coated in egg and starch, then fried until golden and crispy. Topped with stir-fried golden sand (made from eggs, starch, salt), it offers a crispy exterior and tender interior with rich aroma.
传统挂炉酥皮烤鸭传统挂炉酥皮烤鸭是北京烤鸭的代表作，选用优质填鸭，经吹气、烫皮、挂糖、晾坯等工序后，放入果木（如枣木、梨木）为燃料的挂炉中烤制。鸭皮呈枣红色，酥脆如纸，入口即化；鸭肉鲜嫩多汁，带有果木的独特香气。食用时配以荷叶饼、甜面酱、葱丝和黄瓜条，口感层次丰富，味道咸鲜醇厚，是中华美食的经典之作。
十年花雕鸡神仙鸡十年花雕鸡神仙鸡是一道融合了传统烹饪技艺与陈年花雕酒香的经典菜肴。选用优质整鸡，以十年陈酿花雕酒为主要调味料，搭配红枣、枸杞、姜片等辅料，经过长时间慢火炖煮或蒸制而成。鸡肉酥烂脱骨，充分吸收了花雕酒的醇厚香气与药材的甘甜，酒香浓郁而不烈，汤汁金黄澄澈，口感鲜甜温润，回味悠长，具有暖身滋补的功效。
Peanut Ice Cream Foie GrasNut ice cream foie gras is a creative dish featuring premium foie gras as the main ingredient, paired with crunchy nuts and smooth ice cream. The foie gras is carefully prepared to maintain its delicate texture, then mixed with nuts to add depth. Finally, it is topped with ice cream, bringing a refreshing touch to the dish.
Braised Sea-Caught Yellow CroakerHome-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
Puning Bean Sauce Stir-fry with Sea-caught Yellow CroakerFreshly caught yellow croaker is marinated and slow-cooked with Puning bean sauce, allowing the rich flavor to penetrate the tender fish. Cooked over low heat, the sauce blends perfectly with the ingredients, creating a unique aroma.
Peach Gelatin Handmade YogurtPeach胶 handcrafted yogurt made with peach胶 and fresh milk, slowly cooked to a thick consistency, then naturally fermented with starter cultures, resulting in a yogurt with chewy peach胶 bits. No preservatives or artificial flavors added.- Australian Finger Lime Char SiuAustralian finger lime char siu uses pork belly marinated in soy sauce, honey, garlic, ginger, and finger lime juice, resulting in tender, juicy meat with a fruity aroma. The finger lime adds a unique sweet-tart flavor that complements the traditional savory-sweet taste of char siu.
Steamed Yellow Croaker with Old Preserved TurnipYellow croaker is cut into pieces and steamed with aged preserved vegetables, allowing the savory flavor to penetrate the fish meat, enhancing its freshness. Clean the fish, arrange it on a plate, top with sliced aged preserved vegetables, then steam until done.
Braised Sea Cucumber with Scallion RiceThis dish features sea cucumber and green onion segments, simmered together after the sea cucumber is rehydrated, then slowly cooked with seasonings to absorb the aroma of葱 and the rich broth. The finished sea cucumber and thick sauce are served over rice for a hearty捞饭 flavor.- Shrimp Soup Poached Sea-Caught Yellow CroakerFreshly caught large yellow croaker is briefly blanched in shrimp broth, resulting in tender and flavorful fish. Main ingredients: large yellow croaker and shrimp broth. Method: briefly cook fish slices or whole fish in boiling shrimp broth to preserve its natural taste.
Steamed Sea-Caught Yellow Croaker with Citrus PickleFreshly caught yellow croaker is cleaned and steamed with preserved radish seasoned with aged tangerine peel, allowing the flavors to blend harmoniously.