Mei DaDong Roasted Duck Restaurant (Pang-li Square Branch)
北京菜 · ⭐ 4.8
Units L1-13, L1-14, and L1-15, Room 101, 1st Floor, Building 1, No. 66-1, Xiangbin Road
Dishes
Candied hawthorn on a stickStrawberry skewers are fruits like hawthorn or other berries threaded on bamboo sticks, coated with boiled sugar syrup, and cooled to form a sweet candy shell. Main ingredients are hawthorn and white granulated sugar, requiring sugar to be heated to the right temperature before quickly coating the fruit surface.
Sea Cucumber DishStewed sea cucumber dish features tender sea cucumbers slow-cooked with chicken, ham, and mushrooms, absorbing rich broth flavors for a soft, gelatinous texture.
Beijing SnacksBeijing snacks are traditional foods with local characteristics, using ingredients like flour, soy products, meat, and vegetables. Methods include steaming, frying, boiling, and pan-frying. Famous dishes include bean curd juice, fried dough twists, donkey rolls, fried sauce noodles, and braised pork in bread.
Da Dong 'Sufuni' Roast DuckDa Dong's 'Su Bu Ni' roast duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is specially treated to become golden, crispy outside and tender inside, rich but not greasy.
Da Dong Roast DuckDa Dong Roast Duck is made from premium Peking duck, marinated and roasted in a挂炉. The skin is crispy, the meat tender, with a bright red color. Special seasonings and slow roasting over fruit wood charcoal infuse the duck with rich aroma.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Hawthorn LiverSour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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.
Saffron-Infused Chestnut CabbageRed safflower juice chestnut cabbage is a dish made with cabbage as the main ingredient, combined with chestnuts and red safflower juice. Cabbage is blanched, stir-fried with chestnuts, then seasoned with red safflower juice to achieve a natural red color and unique aroma.
Mustard Peeling Duck FeetMustard-peeled duck feet is an elegant Chinese cold dish. Fresh duck feet are carefully cooked and then hand-deboned to maintain their intact shape. Finally, a specially prepared mustard dressing is drizzled on, adding a unique spicy flavor to the dish.
Huaiao Lotus Crab Steamed with Yellow WineTender king crab meat is mixed with egg white paste and steamed with Shaoxing wine, preserving the crab's natural flavor while infusing it with the wine's aroma.
Dong's Scallion-Braised Sea CucumberDong's Scallion-Braised Sea Cucumber features sea cucumber and scallions. Soak the sea cucumber beforehand, slice the scallions. Braise together with broth, soy sauce, and cooking wine until tender and fragrant.