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108 Dao · Jing Yan · Beijing Roast Duck (Kanding Store)

北京菜 · ⭐ 4.8

Unit 104, Floor 1, Building 17, No. 2A, Qijiahuozi

Dishes

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  Mushroom and Broccoli Stew

  Cook button mushrooms and broccoli together by boiling them in water after washing. Add a pinch of salt 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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  Chinese Yam Custard

  Mountain yam custard is a dish made primarily from mountain yam. Fresh mountain yam is peeled, steamed until tender, then mashed into a smooth paste. Sugar and milk or cream are added and mixed evenly to create a silky, smooth mixture that can be chilled to set and then cut into pieces for serving.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Rose Tea

  Rosa tea is primarily made from dried rose petals, which are washed, dried, and then brewed with tea or separately. To prepare, place the rose petals in a cup, pour boiling water over them, and let it steep for several minutes before drinking.
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  Rose-Scented Roast Duck

  Rose-scented roasted duck is made primarily from duck, which is marinated and then roasted in a hanging oven. During marination, rose jam, cooking wine, soy sauce, and other seasonings are added to allow the duck meat to absorb the fragrance of roses. During roasting, the duck skin becomes crispy while the duck meat remains tender, infused with a subtle rose aroma.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.
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  Fish Head with Pancake (3 lbs)

  Fish head with flatbread is a dish primarily made with a large fish head and flatbread. The fish head, after preparation, is stewed together with seasonings to create a rich broth and tender, flavorful fish head; the flatbread is then added to the soup at the end, absorbing the broth and becoming soft and delicious.

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