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Wanrong Roast Duck Restaurant · Beijing Cuisine (Fukong Road Branch)

北京菜 · ⭐ 4.8

No. A27, Shuiguan New Village, Fukang Road, Chengbei Subdistrict (opposite No. 5 Middle School)

Dishes

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  Wanrong Glazed Duck

  Wanrong Glazed Duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, with a bright red color. Special seasoning and precise heat control ensure even cooking for a crispy exterior and tender interior.
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  Beijing-style Roast Lamb

  Beijing-style roasted lamb is made from fresh lamb slices marinated with scallions, ginger, cooking wine, and soy sauce, then grilled on charcoal. The meat is turned frequently for even heating, resulting in a slightly charred surface and tender interior.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and Sichuan peppercorns. The shrimp is marinated, stir-fried, then tossed with a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch) and crispy peanuts for a glossy, tender, flavorful dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Bream

  Gu鱼 is a dish primarily made with fresh mandarin fish, typically scored, marinated with wine and ginger, then steamed or braised. Steaming keeps the flesh tender; braising adds soy sauce, sugar, and葱姜 for rich flavor.
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  Braised Pork Intestines

  Stewed pig intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines and stewing them with seasonings such as green onions, ginger, and garlic until the intestines become tender and the broth becomes rich.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Delicious Cold Noodles

  Delicious cold noodles are made from wheat flour, washed to remove starch, forming thin, elastic sheets that are cut into strips and mixed with seasonings. Main ingredients include flour, water, and salt; side ingredients like cucumber, carrot, and bean sprouts; seasonings typically include soy sauce, vinegar, chili oil, garlic paste, and sesame paste.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Tomato Stew with Beef Brisket

  Beef brisket stewed with tomatoes is a dish featuring beef brisket and tomatoes as main ingredients. After blanching the beef to remove odor, it's cooked with tomato pieces, water, ginger slices, green onions, and seasonings until the beef is tender and the sauce thickened.
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  Sizzling Mushroom Beef Short Ribs

  Sizzling Mushroom Beef Short Ribs is a Chinese dish made with beef short ribs and various precious mushrooms, quickly stir-fried on a hot plate. Main ingredients include beef, shiitake mushrooms, and oyster mushrooms, with a fresh and tender texture.
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  Salted Duck Frame

  Salty pepper duck frame is a dish featuring duck frames as the main ingredient. After blanching and drying, the duck frames are marinated with salted pepper, cooking wine, and ginger slices, then fried or pan-fried until crispy. Finally, more salted pepper is sprinkled for flavor. The dish has a golden color and a crispy exterior with tender meat inside.

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