Jinlu Roast Duck - Beijing-Tianjin Fusion Cuisine (Wanda Store)
北京菜 · ⭐ 4.2
3rd Floor, Wanda Plaza, Sino-Singapore Eco-City
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.
Mixed Sea Fish StewA seafood dish featuring a variety of fresh fish from the East China Sea, simmered together in a pot with simple seasonings to highlight natural flavors.
Colorful Glass NoodlesFive-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
Eight Treasures TofuEight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
Tianjin Stir-Fried Mixed VegetablesA classic home-style dish from Tianjin made with eggs, bean sprouts, chives, and meat strips, stir-fried quickly for a balanced flavor and texture.
Kung Pao Fish BallsKung Pao Fish Balls is a Chinese dish made primarily with fish meat, combined with chili peppers and Sichuan peppercorns. The fish meat is mashed into a paste, formed into balls, deep-fried until golden, and then stir-fried with sautéed chili peppers, Sichuan peppercorns, and other ingredients. The texture is crispy on the outside and tender inside, with a spicy and fragrant flavor.
Seafood Noodle SoupSeafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
Steamed WhitebaitSteamed whitebait is a dish made from fresh whitebait fish, seasoned with ginger slices and green onions, then steamed to preserve its natural flavor.
Braised Tofu Noodles in Clay PotPotato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
Braised Beef Shank in Brown SauceA traditional Chinese dish featuring beef shank braised in a rich brown sauce, tender and flavorful.
Beijing-style Stewed OffalOld Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
Six Delicacies with Old VinegarOld vinegar six dishes is a cold dish made with various ingredients, including cucumber, carrot, tofu skin, seaweed, wood ear mushroom, and bean sprouts. All ingredients are sliced, blanched or soaked, then drained and mixed with old vinegar, soy sauce, sugar, garlic, and sesame oil.
Bamboo Shoots with Jellyfish Skin SaladA refreshing cold dish made with tender vegetable shoots and crisp jellyfish skin, dressed in a light sauce of garlic, sesame oil, and soy sauce.
Blueberry YamBlueberry 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.