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Lian Yuan Roast Duck Restaurant (Former Store)

北京菜 · ⭐ 3.8

No. 6A, Qianmen East 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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  Official Mansion Stir-Fried Three Delicacies

  Official Mansion Stir-Fried Three Delicacies is a Chinese stir-fry dish made with pig liver, pig lung, and pig heart. The three organs are sliced and quickly stir-fried at high heat to retain their tender texture, with seasonings added for flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Home-style dish

  Home-style dishes are meals primarily made with seasonal vegetables, meat, or seafood, prepared through simple cooking methods such as stir-frying, boiling, or steaming. These methods preserve the natural flavors of the ingredients, making the dishes easy to prepare and nutritionally rich.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Slippery Pork Belly

  Slippery pork slices is a Chinese dish featuring pork tenderloin, marinated with starch and egg white, then quickly stir-fried with green peppers and carrots, finished with a glossy sauce. Cooking emphasizes precise heat control to maintain tender meat and crisp vegetables.
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  Roast Duck (Half Set)

  Roast duck (half portion) is made by marinating and roasting the duck, resulting in crispy skin and tender meat. Served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Braised Red Snapper

  Braised flounder is a Chinese dish featuring flounder as the main ingredient. The fish is cleaned, marinated with wine and ginger, then pan-fried until golden brown. It's simmered with soy sauce, sugar, scallions, ginger, garlic, and water until the sauce thickens and the fish absorbs the flavors.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.

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