Shou Chai Lu Roast Duck (Darongcheng Store)
北京菜 · ⭐ 4.3
No. 106 Dujiangyan Avenue, Darongcheng Shopping Mall, 5th Floor, Unit L5-06A
Dishes
Braised Duck NeckSoy sauce duck neck is a dish primarily made with duck neck. The duck neck is first marinated, then slowly simmered in a specially prepared braising sauce until fully flavored. Finally, it is dried and cut into bite-sized pieces.
Guards' Wood-Fired Roast DuckA traditional Beijing duck roasted over wood fire, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
Guards' Wood-Fired Roast DuckA classic Beijing duck roasted over wood fire, featuring crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, and scallions.
Home-style Potato ShredsHome-style shredded potatoes is a dish primarily made with potatoes, which are sliced into thin strips and stir-fried. During cooking, garlic and chili can be added to enhance the flavor. The finished dish features a crisp texture and an appealing color.
Beef Brisket SoupA hearty soup made with beef brisket, vegetables, and slow-cooked to tender perfection.
糯香鸭掌糯香鸭掌是一道以鸭掌为主要食材的菜肴，鸭掌经过焯水处理后与糯米一同蒸制，使鸭掌软糯入味，糯米吸收了鸭掌的鲜香。制作过程中通常加入酱油、料酒等调味品，提升风味。
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
Crab Roe Tofu PuddingA delicate dish made with soft tofu and crab roe, simmered in a savory broth for a rich, smooth flavor.
Sour Radish and Duck Foot Wing SoupA flavorful soup made with sour radish, duck feet, and wings, simmered slowly for rich taste and tender texture.
Sour Radish Duck Bone SoupA flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
Golden Sand CornA classic Chinese dish made with sweet corn kernels and salted egg yolks, stir-fried until the kernels are coated in a rich, golden sauce.