Palace Duck Artisan (in the A-Building of the Hua Xia Happiness Innovation Center)
特色菜 · ⭐ 4.8
Feature Commercial Street, 2nd Floor, North Side, Building A, China Fortune Innovation Center, No. 8 Qiche Bowuguan West Road
Dishes
Imperial Fruitwood Roast DuckImperial fruitwood roast duck made from premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, and bright red color. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Imperial Caviar Roast DuckRoast duck made from premium Peking duck, roasted in a挂炉 until crispy skin and tender meat, served with caviar as garnish or dip to enhance flavor depth. The combination creates a unique textural contrast.
Signature Beef Tenderloin with Black Bean and ChiliBeef cubes stir-fried with garlic, ginger, green and red peppers, and fermented black beans, resulting in a tender texture and rich bean flavor.
Simmered Braised PorkSimmered Braised Pork is a traditional Chinese dish made with fatty pork belly, simmered slowly with soy sauce, sugar, and cooking wine. It has a rich flavor, tender texture, and a bright red color.
Sichuan Tomato Stir-Fry NoodlesSunny tomato stir-fry noodles use noodles as the main ingredient, stir-fried with tomatoes and seasonings like green onions, ginger, and garlic, then boiled with water or broth and mixed with noodles. Key ingredients include fresh tomatoes, noodles, green onions, ginger, garlic, and a small amount of oil.
Sea Three Fresh Stewed Crystal NoodlesSea Three Fresh Stewed Crystal Noodles is a Chinese dish made with seafood such as sea cucumber, abalone, and shrimp, and crystal noodles cooked in broth. It has a fresh and rich taste.
Braised Vermicelli with ScallopA savory dish featuring scallops and vermicelli noodles, slow-cooked in a clay pot for rich flavor.
Beijing-style grilled lamb on a hot ironOld Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
Shandong-style shrimp with Chinese cabbageJiaodong large shrimp stir-fried with Chinese cabbage is a dish primarily made with fresh shrimp and Chinese cabbage. The shrimp are deveined and washed, while the cabbage is cut into segments. First, the shrimp are stir-fried until they change color, then the cabbage is added and stir-fried together. Water is then added and the mixture is simmered until the cabbage becomes tender. Finally, seasonings are added and the sauce is reduced. The preparation emphasizes proper heat control and ingredient pairing to highlight the freshness of the seafood and the natural sweetness of the cabbage.
Scallion-braised Sea CucumberScallion-braised sea cucumber is a dish featuring sea cucumber and scallions. After soaking, the sea cucumber is stewed with sliced scallions over low heat, allowing the scallion aroma to infuse into the sea cucumber, resulting in a soft, rich flavor.- Honey-glazed Char Siu Black Pig with Finger OrangeHoney-glazed black pork trotter with orange is a fusion dish featuring black pork trotter and orange. The trotter is marinated and roasted to a honey-colored crust with a soft texture, while orange slices or juice add a fresh citrus flavor. Preparation combines marinating, roasting, and glazing.
Belle's Grilled MeatBelle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
Sour Pepper Yellow CroakerFresh yellow croaker is stir-fried or steamed with vinegar and pepper, resulting in crispy skin and tender flesh. The tangy spicy sauce is enhanced by scallions, ginger, and garlic.
Sichuan-style seafood hot pot with green花椒Green Sichuan pepper seafood Maoxuewang features duck blood, tripe, and beef tendons, with shrimp, squid, and shellfish, plus vegetables like bean sprouts, potato slices, and lotus root. Cooked in beef oil hot pot base with green Sichuan pepper and boiled, finished with scallions and cilantro.