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Xiao Diaoli Tang · Beijing Cuisine · Roast Duck (Ciyun Temple Branch)

北京菜 · ⭐ 4.5

1st Floor, Building F, Sino-Ocean Future Hub, No. 208, Ciyunsi Bei Li

Dishes

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  Kung Pao Two Delights

  Kung Pao Two Delicacies is a dish primarily made with diced chicken and shrimp, accompanied by peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. First, the chicken and shrimp are quickly cooked, then stir-fried together with sautéed dried chilies, green onions, ginger, and garlic. Finally, a pre-mixed Kung Pao sauce (containing soy sauce, vinegar, sugar, cooking wine, and cornstarch) is added and stirred well, then topped with fried peanuts.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Pan-fried Pork Liver

  Small pan-fried pig liver is a Chinese stir-fry dish primarily made with pig liver. The liver is sliced and marinated with rice wine, light soy sauce, and other seasonings, then quickly stir-fried with辅料 such as garlic slices and ginger threads to make the liver tender and flavorful.
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  Signature Beef Rice Casserole

  Signature beef stew rice is made with beef cubes and rice as the main ingredients, combined with vegetables such as onions and carrots, slowly simmered to make the beef tender and flavorful, with a rich sauce. The cooked beef and vegetables are then poured over hot rice to create the dish.
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  Signature Cheese Fish Dessert

  Signature dessert cheese fish is a sweet treat shaped like a fish using a fish mold. Made with cream cheese, milk, eggs, and sugar, it's baked at low temperature until golden on the outside and smooth inside.
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  Sautéed Three Delicacies with Pine Nuts

  Song Ren Bao San Xian is a Chinese stir-fry dish primarily made with pine nuts, shrimp, pork tenderloin, and green peas. After preparing the ingredients separately, they are quickly stir-fried until cooked through, then seasoned and mixed evenly. The dish offers rich flavors and distinct layers of taste.
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  Pear-Encrusted Almond Shrimp

  Pear and Nut Shrimp Balls: Fresh shrimp is the main ingredient, paired with seedless pear balls and crushed nuts. The shrimp is marinated, coated in batter, and deep-fried until golden brown. It is then stir-fried together with sautéed pear balls and nuts, and finally tossed in a prepared sauce. The dish boasts vibrant colors and a rich, layered texture.
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  Spicy Pepper Pork Ribs

  Spicy麻排骨 is a dish made primarily with pork ribs, which are marinated and then fried or pan-fried until golden brown on the surface. It is then stir-fried with spices such as Sichuan pepper and chili peppers until well blended. Main ingredients include pork ribs, Sichuan pepper, dried chilies, ginger slices, and green onions. The dish has a crispy exterior and tender interior with a rich, aromatic flavor.
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  Stir-fried Fresh Tofu Skin Salad

  Stir-fried fresh tofu skin is a cold dish made by mixing fresh tofu skin with scallions, ginger, garlic, and cilantro, then dressing it with hot oil to enhance aroma. After soaking, the tofu skin remains tender and is quickly mixed with seasonings to highlight its natural flavor.
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  Jasmine Roast Duck (available at select locations)

  Jasmine Roast Duck is made from high-quality duck carcasses, marinated and then roasted in a hanging oven. The skin becomes crispy while the meat remains tender and juicy. During roasting, jasmine flower fragrance infuses into the duck, giving it a subtle floral aroma. It is typically served with thin pancakes, sweet bean sauce, and garnishes such as scallion strips and cucumber sticks, which are used to wrap the duck for eating.
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  Black Bass in Sichuan Peppercorn Oil

  Black fish slices are marinated in Sichuan pepper oil, with main ingredients being black fish and Sichuan pepper oil. After marinating, the fish slices are soaked in the oil to absorb the numbing aroma of the Sichuan pepper.

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