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Old Beijing Roast Duck King (Kunshan Head Store)

北京菜 · ⭐ 3.8

No. 354 Chengbei Huayuan Road

Dishes

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  Drinking Wine Peanuts

  A classic Chinese cold dish made with peanuts, seasoned and often fried or boiled for a crunchy texture, perfect as a snack with alcoholic beverages.
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  Five-Spice Chili Powder

  Five-spice chili powder is a seasoning made primarily from chili peppers blended with star anise, cassia bark, Sichuan pepper, fennel seeds, and cloves. After drying and removing seeds from the chilies, they are ground together with the spices to create a fine, well-mixed powder.
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  Half Salted Duck Bones

  Half salted duck bones made with duck bones, marinated and deep-fried until crispy, then seasoned with salt and pepper for a savory, crunchy snack.
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  Peel cucumber

  A refreshing cold dish made by peeling fresh cucumbers and slicing them, often seasoned with garlic, vinegar, salt, and sugar for a crisp, cool taste.
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  Salted Pepper Duck Bones

  Duck bones seasoned with salt and pepper, deep-fried and stir-fried with spices for a crispy, savory dish.
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  Fried Salted Duck Heads

  A dish featuring duck heads marinated and deep-fried until crispy, then seasoned with a blend of pepper and salt for a savory, crunchy bite.
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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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  Hollow Flatbread

  A hollow flatbread made from flour, formed by kneading, rolling, layering oil, fermenting, and baking. Soft inside, crispy outside, with a hollow center offering distinct texture layers.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Lotus Leaf Pancake

  Lotus leaf buns are a traditional snack made primarily from flour, named for their shape resembling lotus leaves. To prepare them, the dough is rolled into thin sheets, brushed with oil, and sprinkled with scallions, salt, and other seasonings. The dough is then folded into a lotus leaf shape and pan-fried until both sides turn golden brown.

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