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Authentic Beijing Roast Duck

北京菜 · ⭐ 3.8

No. 41, Shuilu Street, Ziyang Subdistrict (inside Shuilu Street Market)

Dishes

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  北京片皮烤鸭

  北京片皮烤鸭选用优质北京填鸭，经过腌制、挂炉烤制等工艺制成。鸭子表皮酥脆，肉质鲜嫩，食用时将鸭肉片成薄片，搭配荷叶饼、甜面酱、葱丝和黄瓜条一起卷食。
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  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
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  Crispy Skin Duck with Duck Bones

  A classic Beijing dish featuring crispy-skinned duck served with bones for soup or stir-fry, highlighting both meat and flavor.
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  Peking Duck with Scallion, Sweet Bean Sauce, and Cucumber Slivers

  Traditional Peking duck roasted in a hung oven, served with scallions, sweet bean sauce, and cucumber slivers on thin pancakes.
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  Sesame Crispy Roast Chicken

  A whole chicken marinated, air-dried, and roasted with sesame seeds for a crispy skin and tender meat.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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  Tofu Skin

  Tofu skin is a thin sheet made from soybeans, formed as a film on heated soy milk and dried. It requires precise control of heat and time to achieve a flexible, elastic texture. Can be eaten directly or used in stir-fries, salads, or as wrappers for rolls.
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  Crispy Hand-Torn Roast Duck

  Crispy Hand-Torn Roast Duck features tender duck meat with a golden, crunchy skin, traditionally served sliced or torn by hand for an authentic experience.
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  Crispy Roast Chicken

  Crispy roast chicken made by marinating a whole chicken and roasting it until the skin is golden and crunchy, with tender, juicy meat inside.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

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