Young People's Commune Roast Duck (Wang Si Ying Store)
北京菜 · ⭐ 4.6
Unit B101, West Street of Guanyintang Cultural Avenue
Dishes
Three-Cup ChickenThree-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
Kung Pao ChickenKung 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.
Braised Fish HeadHome-style fish head is a dish featuring fish head as the main ingredient, typically using fresh bighead or carp heads, seasoned with ginger, scallions, garlic, and simmered slowly in water or broth until tender and flavorful.
Stewed Beef Brisket with Small PotatoesStewed beef brisket with small potatoes is a dish featuring beef brisket and small potatoes. After blanching the beef to remove odor, it's cooked slowly with potatoes, ginger, scallions, and seasonings until the beef is tender and the potatoes absorb the flavors.
Braised Beef Brisket with Small PotatoesA stew featuring beef brisket and small potatoes. After blanching the beef to remove odor, it's cooked slowly with potatoes, water, soy sauce, cooking wine, and ginger until tender and flavorful.
Vegetable and Fruit SaladFruit and vegetable salad is a healthy dish made from fresh fruits and vegetables. Main ingredients include lettuce, tomato, cucumber, apple, and various colorful fruits and vegetables, which are simply seasoned and mixed together for a delicious meal.
Osmanthus Aromatized Peking DuckPeking duck uses premium Beijing ducks, roasted in a挂炉 for crispy skin and tender meat. A maltose glaze gives it a shiny red finish. Served thin-sliced with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks. Guizhi (osmanthus) Peking duck adds osmanthus honey or paste for a fragrant twist.
Osmanthus-Flavored Roast DuckOsmanthus-flavored roast duck features duck marinated and roasted in a hanging oven, yielding crispy skin and tender meat. Osmanthus is added during roasting to impart a subtle floral aroma, enhancing the dish's flavor complexity.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Youth Mixed SaladYouth salad is a cold dish made primarily with fresh vegetables like cucumber, carrot, bean sprouts, and wood ear mushrooms, blanched or sliced directly and mixed with seasonings. Common dressings include soy sauce, vinegar, sesame oil, garlic, and chili oil, offering a refreshing taste ideal for summer.
Bone Broth Simmered TofuBone broth stewed old tofu is a dish made by slow-cooking old tofu blocks in a rich broth made from pork or beef bones. Key ingredients include pork or beef bones, old tofu, and seasonings like green onions and ginger. First, bones are blanched to remove odor, then simmered for hours to make the broth, followed by adding tofu to absorb the flavors.
Spicy Chicken with Fresh ChiliesFresh chili chicken is a dish made primarily with chicken, fresh chilies, and various spices. The chicken is cut into pieces, marinated, and then quickly stir-fried at high heat with fresh chilies to keep the meat tender and juicy, while allowing the flavors of the chilies and spices to fully penetrate, resulting in a bold and distinctive taste.
Spicy Boiled FishSpicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.