Old Beijing Roast Duck (Zhenhai Branch)
北京菜 · ⭐ 3.6
Nos. 336–350 Nan Dajie, Zhaobaoshan Subdistrict (inside Jia Bei Zhenhai Shopping Mall)
China trip · China travel
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Dishes
Cumin Marinated Wheat Gluten SaladA refreshing salad made with wheat gluten marinated in cumin, garlic, and chili oil, offering a spicy and aromatic flavor.
Cold-mixed Tofu NoodlesCold-mixed bamboo skin is a refreshing cold dish with bamboo skin as the main ingredient. First, the bamboo skin is soaked in water until soft, then cut into appropriate lengths. It is then mixed with minced garlic, cilantro, soy sauce, vinegar, chili oil, and other seasonings.
Braised Tofu Skin and Bean Thread NoodlesA traditional Chinese dish made by braising tofu skin and bean threads in a savory sauce with spices.
Preserved Egg and Cucumber SaladA refreshing cold dish made by mixing diced preserved eggs (pídàn) with cucumber, seasoned with garlic, sesame oil, soy sauce, and vinegar.
Fugui Burned ChickenA Chinese dish featuring whole chicken braised with ham, mushrooms, and bamboo shoots in a savory sauce of soy sauce, sugar, and rice wine.
Stewed Bamboo Shoots in OilOil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
Braised Pork TrottersFreshly braised pig trotters are simmered slowly in a seasoned sauce until tender and flavorful. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, scallions, soy sauce, rock sugar, and cooking wine.
Wine Lover PeanutsA Chinese cold dish made of fried peanuts marinated in yellow wine, sugar, and spices, offering a crispy, sweet, and subtly alcoholic flavor.
Braised Duck FeetDuck feet braised in a fragrant spice broth, tender and flavorful.
Spiced Braised Duck CollarSpiced braised duck neck bones is a dish featuring duck neck bones as the main ingredient. After blanching, the bones are slowly simmered in a seasoned broth with star anise, cassia bark, bay leaves, and Sichuan peppercorns to absorb rich flavors. The finished dish has a glossy red color, tender meat, and deep taste.