Shou Chai Lu Roast Duck (Qingyang Xicun Store)
北京菜 · ⭐ 4.5
No. 1 Beisen North Road, Building 3, West Village, 2nd Floor (next to Sheng Ru Xia Hua)
Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Handmade DumplingsHandmade dumplings are filled with minced meat or seafood, wrapped in thin dough and boiled, served with spicy sauce and herbs.
Stewed Pig Intestines with Kidney BeansA traditional Chinese dish made by stewing pork intestines with kidney beans until tender, resulting in a rich and savory flavor.
Tea-Smoked Black Roast DuckA delicately smoked duck dish using tea infusion for aroma, featuring crispy skin and tender meat, served with a special sauce.
Vegetable PlatterA 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.
Spicy Braised Duck HeadsSpicy 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.
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.
Cilantro Tofu CubesA dish made with tofu cubes stir-fried with fresh cilantro, seasoned with soy sauce and garlic for a savory, refreshing flavor.
Longkou VermicelliLongkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.