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Great Pears Roast Duck (Asian Games Village Branch)

北京菜 · ⭐ 4.3

No. 2A, Datun Road Auxiliary Road

Dishes

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  Wagyu Beef Mapo Tofu

  Wagyu beef麻婆豆腐 features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger. Slow-cooked to blend flavors, then garnished with green onions or cilantro.
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  大鸭梨呀

  大鸭梨是一道经典的中式菜肴，以整只鸭为主料，经过腌制、风干后挂炉烤制而成。成品色泽枣红油亮，外皮酥脆如梨，肉质细嫩多汁，故得名“大鸭梨”。食用时常搭配甜面酱、黄瓜条和葱丝，用薄饼卷食，口感层次丰富，咸鲜中带着果木的独特香气。
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Signature Crispy Roast Duck

  Our signature crispy roast duck is made from tender ducks that are carefully marinated and then roasted using a special technique. The finished dish features a crispy skin and succulent, juicy meat with an irresistible aroma.
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  Liyang Chili and Pork Stir-Fry

  Liyang chili stir-fried pork is a dish featuring pork and chili as main ingredients. Pork, usually belly or lean meat, is sliced thin or julienned; fresh red or green peppers are cut into segments. First, the pork is stir-fried to release oil, then chilies are added and stir-fried until just cooked. Seasoning completes the dish. Proper heat control ensures tender meat and crisp peppers.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Special Small Oil Cake

  Special small oil cakes are a type of dough food made primarily from flour, mixed with water and a small amount of salt to form a dough, which is then rolled into thin sheets and pan-fried in hot oil. During preparation, the dough is divided into small portions, rolled into round thin pancakes, and deep-fried in oil until both sides turn golden and crispy, resulting in a texture that is crunchy on the outside and soft on the inside.
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  Old Beijing Hawthorn Juice

  Old Beijing hawthorn juice is made primarily from fresh hawthorn berries. After washing, removing the seeds, and slicing, the fruit is boiled with water, filtered to extract the juice, and then sweetened with an appropriate amount of sugar. No preservatives or artificial colors are added during production, preserving the natural flavor of the hawthorn.
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  Garlic-flavored Pork Skin Jelly

  Garlic-flavored pork skin jelly is made from pork skin, boiled and cooled to form a gelatinous texture. The skin is blanched to remove odor, then simmered with water until gelatin is extracted. After filtering, minced garlic is added for flavor, then poured into containers and chilled to set.
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  Steamed Egg Custard with Crab Roe

  Crab roe steamed egg custard is a steamed dish primarily made with eggs and crab roe. Beat the eggs, then mix in an appropriate amount of warm water until well combined. Strain to remove bubbles, then add the crab roe and stir evenly. Place in a steamer and steam over medium-low heat until the egg mixture sets into a smooth and tender custard.
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  Shrimp with Water Chestnuts

  Horsehead Stir-Fried Shrimp is a dish primarily made with fresh shrimp and water chestnuts. After processing, the shrimp is quickly stir-fried with sliced water chestnuts, typically enhanced with a small amount of scallions, ginger, and garlic for aroma. Seasoned and swiftly served to preserve the fresh and tender texture of the ingredients.
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  Stewed Pig Feet with Soybeans

  Yellow soybean stew with pig trotters is a dish made primarily from pig trotters and yellow beans. The trotters are blanched to remove odor, and the beans soaked beforehand. Both are cooked together with water, ginger slices, and cooking wine until the trotters are tender and the beans absorb the flavors.

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