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Kyoto Roasted Duck · Family Feast Banquet

特色菜 · ⭐ 4.3

3rd Floor, Mudan Hotel (Take the leftmost elevator on the 1st floor of Mudan Hotel to the 3rd floor)

Dishes

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  Colorful Wheat Gluten Noodles

  Five-color gluten is a dish made with gluten as the main ingredient, paired with colorful vegetables like carrots, green peppers, wood ear mushrooms, and shiitake. After blanching, the gluten is stir-fried with sliced vegetables and seasoned evenly.
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  Beijing Crispy Meat Pot

  Beijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Steamed Sea Bream

  Steamed sea bream is a dish made with fresh sea bream, seasoned with ginger slices and scallions, and steamed in water. The fish is cleaned and placed in a steamer until fully cooked, preserving its natural 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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  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
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  Stone Pot Wild Chicken

  Stone pot Lu Hua chicken is a dish featuring Lu Hua chicken as the main ingredient. The chicken is marinated, then stir-fried in a hot stone pot with scallions, ginger, garlic, chili, and other seasonings, slowly stewed over low heat until flavorful. The meat is tender and the broth rich, preserving the original aroma of the ingredients.
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  Grilled Lamb Stir-Fry on Iron Plate

  Sizzling lamb stir-fry is a dish made by marinating lamb and quickly cooking it on a hot iron plate. The lamb, sliced or cubed, is stir-fried with onions and green peppers, creating a crispy exterior while keeping the inside tender.
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  Fish Head with Pig Trotter and Fried Dough Stick

  Fish head and pig trotters are stewed together with fried dough sticks, where the fish head adds umami, the pig trotters provide gelatin, and the fried dough sticks absorb the broth to become soft and chewy—a homestyle stew combining fish, meat, and noodles.
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  Spicy Beef Tofu

  Mapo Tofu with Fresh Beef is a dish made with soft tofu and fresh beef. Tofu is cubed and boiled, then stir-fried with minced beef, doubanjiang, Sichuan peppercorns, garlic, and ginger. Water or broth is added, simmered, thickened with cornstarch, and garnished with green onions.

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