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Yulu Roasted Duck · New Beijing Cuisine (Yizhang Tongminghu Branch)

北京菜 · ⭐ 4.6

Room 202, 2nd Floor, Building 3, No. 8 Courtyard, Kegu 1st Street, Beijing Economic-Technological Development Area

Dishes

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  Beijing Sauce Squid

  Beijing-style sauce octopus is made with octopus (a type of sea cucumber) stir-fried in sweet bean sauce. After washing and blanching, the octopus is stir-fried with seasoned sauce to coat evenly, resulting in a soft, richly flavored dish.
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  Healthy Vegetable Salad

  Healthy vegetable and fruit salad is made from fresh veggies and fruits like lettuce, cucumber, tomato, carrot, apple, and orange. Wash, chop, and mix ingredients; add a little olive oil, lemon juice, or low-fat dressing. No cooking needed—preserves natural flavor and nutrients.
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  Braised Sturgeon with Fuzhou Fish Noodles

  Sturgeon pieces are braised with seasonings and cooked together with Fuzhou fish noodles. Main ingredients: sturgeon and Fuzhou fish noodles. Preparation includes marinating, braising, and stewing.
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  Imperial Oven Classic Roast Duck

  Classic Roast Duck uses premium Peking duck, marinated and slow-roasted over fruit wood charcoal. Crispy skin, tender meat, and a bright red color. The wood-fired method infuses the duck with a unique aromatic flavor.
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  Fig-flame Wagyu Beef

  Thin slices of wagyu beef are stir-fried with figs using flame heating, keeping the meat tender while the fig's sweetness infuses into the beef for a unique flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Flame Cheese Braised Beef Ribs

  Flame Cheese Braised Beef Ribs is a dish made with beef ribs, cheese, and special sauce, simmered over low heat. The meat is tender and flavorful, with rich cheese aroma and a full-bodied taste.
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  Braised Beef Trotter

  Braised beef knuckle is a dish featuring beef knuckle as the main ingredient. After blanching, it's simmered with葱,姜,蒜 and broth until tender, then reduced and seasoned. Careful heat control ensures a rich flavor and soft texture.
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  Offal and Blood Slices

  Offal blood soup features beef offal like tripe, intestines, and lungs with duck blood, simmered with chili, Sichuan pepper, and doubanjiang.
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  Old Home Meat Broth Stewed Rice Noodles

  Old Home Meat Broth Stewed Rice Noodles is a traditional Chinese dish made with rice noodles, pork, and broth, cooked slowly. It has a smooth texture and rich, savory broth.
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  Stir-Fried Cabbage with Wok Hei

  Stir-fried cabbage with wok hei is a Chinese home-style dish featuring napa cabbage, quickly cooked with garlic and ginger over high heat to retain its crisp texture and fresh aroma.
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  Green Pepper and Large White Fish

  Green pepper and big white fish is a dish made with big white fish and green peppers. The fish is marinated, then stir-fried with sliced green peppers to keep the fish tender and the peppers crisp.
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  Leek and Lettuce

  Leek and lettuce is a Chinese home-style dish made with fresh leeks and lettuce. The lettuce is sliced and blanched, then quickly stir-fried with chopped leeks, seasoned with salt and soy sauce, offering a refreshing and fragrant taste.
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  Chicken Soup with Honeycomb Tofu

  Chicken and honeycomb tofu are the main ingredients. Chicken pieces are cooked with tofu in water or broth, allowing the tofu to absorb the chicken's flavor while maintaining its porous structure and tender texture.

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