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Bai Nian Yong Le Roast Duck Store

北京菜 · ⭐ 3.5

No. 95, Fuchengmen Inner Street

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Crystal Foie Gras

  Crystal foie gras is a dish made primarily from goose liver, marinated and steamed. The liver slices are mixed with seasonings, molded, then gently steamed at low temperature to maintain a delicate texture, finally unmolded to reveal a transparent appearance resembling crystal.
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  Jiangxi Stir-Fry Supreme

  Jiangxi Stir-Fry King is a stir-fry dish featuring various vegetables and meats, commonly including green pepper, red pepper, onion, carrot, lean meat or chicken. Slice ingredients, heat wok with oil, stir-fry until cooked, then season and serve.
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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Wasabi Stem

  Mustard cabbage is a dish primarily made with Chinese cabbage. The preparation involves removing the leaves from the cabbage and keeping only the stalks, which are cut into 5-centimeter-high blocks. These blocks are briefly blanched in boiling water until half-cooked, then cooled in cold water. They are then layered in a jar, with mustard, sugar, and salt sprinkled between each layer. White vinegar is poured in, and the jar is sealed tightly. After several days of pickling, the dish is ready to eat.
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  Braised Tofu with Abalone Sauce

  Braised tofu in abalone sauce is a dish made with soft tofu, abalone sauce, and broth. Tofu is blanched, then stewed with abalone sauce, mushrooms, and ham to absorb rich flavors. Golden in color, tender in texture, and deeply savory.

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