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Shouchai炉 Roast Duck (Xinghui Liangjiang Branch)

北京菜 · ⭐ 3.9

1st Floor, Zone A, Xinghui Liangjiang Art Center, No. 6, Middle Section of Huangshan Avenue, Dazhulin Subdistrict (under DiHao KTV)

Dishes

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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Roast Duck

  Roast 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.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Egg-fried glutinous rice cake

  Egg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
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  Spicy Braised Meat Platter

  Spicy Braised Meat Platter is a marinated dish featuring a variety of meats as the main ingredients. It typically includes pork, beef, chicken wings, duck necks, and other meats. After blanching, the meats are slowly simmered in a specially prepared spicy braising liquid made with Sichuan peppercorns, dried chilies, star anise, cinnamon, bay leaves, soy sauce, cooking wine, and other spices and seasonings until tender and fully infused with flavor. The finished dish has a bright red color, tender meat, and combines the rich aroma of braising with the fresh spiciness of chilies.
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  Spicy Braised Duck Heads

  Spicy braised duck heads are simmered slowly in a seasoned spicy sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and salt.
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  Sour Radish and Duck Soup

  Suan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
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  Noodle Skin

  Noodles are a cold dish made primarily from flour. The flour is mixed with water to form a thin paste, which is then steamed in a steamer and cooled to create a thin, elastic sheet. When serving, it is cut into strips and combined with shredded cucumber, shredded carrot, bean sprouts, and other vegetables, then drizzled with a flavorful sauce made from soy sauce, vinegar, chili oil, garlic paste, and sesame paste.
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  Spicy Duck Frame

  Spicy duck frame dish made by stewing or stir-frying duck bones with chili, Sichuan pepper, ginger, garlic, and other seasonings. The duck bones are rich in collagen, tender and flavorful.
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  Fresh Pork Dumplings

  Fresh meat dumplings are a traditional snack made with pork filling and hand-formed wrappers. Freshly chopped pork is mixed with scallions, ginger, and other seasonings to enhance the savory flavor. The dumpling wrappers are thin yet resilient, enclosing a generous amount of filling in a shape resembling a Chinese ingot. They can be cooked by boiling or steaming, resulting in delicate wrappers and tender, juicy filling with a smooth texture.

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