Ye's Roast Duck Spicy Noodles
小吃快餐 · ⭐ 4.1
No. 78, Section 3, Jianshe North Road, Annex 13
Dishes
Spicy Vegetables in SauceA spicy and flavorful dish made with fresh vegetables cooked in a rich, numbingly hot sauce typical of Sichuan cuisine.
Spicy Pork IntestinesMapo Intestines is a dish featuring pig intestines as the main ingredient, cleaned, boiled, sliced, and stir-fried with fermented bean paste, chili, Sichuan peppercorns, then simmered in broth until flavorful. The intestines are tender, the sauce rich, often served with mung bean sprouts or greens.
Spicy Duck IntestinesSpicy duck intestine is a dish featuring duck intestine as the main ingredient, typically blanched, then stir-fried or simmered with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma. The texture is crisp yet tender with rich flavor.
Spicy Duck BloodSpicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
Cold-mixed glass noodlesCold mixed glass noodles made from mung bean or pea starch, chilled and cut into strips, then tossed with garlic, cilantro, soy sauce, vinegar, chili oil, and sesame paste. No heating required—flavor comes from seasonings.
Cold-Blanched Pork SaladA traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
Ye's TripeA Sichuan-style dish made with tripe stir-fried quickly with garlic, chili, and Sichuan peppercorns, known for its crisp texture and spicy flavor.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Steamed Pumpkin SoupA smooth and nutritious soup made by steaming pumpkin and blending it with water or broth.
Duck Intestine and TripeA classic Sichuan hot pot dish made with fresh duck intestine and beef tripe, quickly blanched and served with spicy dipping sauce for a crisp and flavorful bite.