Honglian Roasted Duck (Shangdi Branch)
北京菜 · ⭐ 3.9
No. 33 Nongda South Road
Dishes
Kung Pao Peach Kernel Shrimp BallsKung Pao Peach Kernel Shrimp Balls is an exquisite Chinese dish featuring tender shrimp as the main ingredient, paired with crunchy peach kernels. The preparation involves marinating the shrimp to infuse flavor, then quickly stir-frying them together with sautéed peach kernels, and finally drizzling with a specially prepared Kung Pao sauce to create a dish with a bright red color and rich, layered flavors.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Pear Soup with Small吊Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
Crispy Fried MeatballsDry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
Braised Pork ElbowBraised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
Hu Ji Big Mixed SaladHu Ji Large Mixed Salad is a cold dish with excellent color, aroma, and taste. Main ingredients include fresh vegetables such as lettuce, cucumber, and carrot, mixed with a specially prepared dressing. The dish features a vibrant array of colors and a crisp texture, making it a refreshing choice for summer meals.
Hu Ji's Spicy Blood DuckHu Ji Mao Xue Wang is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and other ingredients. Through careful stir-frying and stewing, the ingredients are fully blended to create a rich, aromatic flavor.
Red Lotus Roast DuckRed Lotus Roast Duck is made from premium meat ducks, marinated with a specially crafted Red Lotus sauce before being roasted in the oven. The resulting duck meat has a crispy skin and tender texture, with the aromatic essence of Red Lotus perfectly blended into the duck flavor.
Old Beijing Roast LambPeking-style roasted lamb is a traditional Beijing dish, primarily made with tender lamb. After marinating, the lamb is slowly grilled over charcoal on a skewer, turning it continuously to ensure even heating. It's cooked until the outside is crispy and the inside remains juicy and flavorful, with an aromatic fragrance.
Old Beijing Roast LambOld Beijing roasted mutton is a traditional Beijing dish, primarily made with mutton. The preparation involves cutting the mutton into pieces, marinating it with a special seasoning, and then roasting it until golden and crispy.
Sour Soup Fish PotSpicy sour fish hotpot features fresh fish as the main ingredient, paired with a specially prepared sour broth. The broth is fermented from various ingredients, offering a unique sour flavor. The fish meat is tender and blends perfectly with the spicy-sour taste of the broth. During cooking, vegetables and other ingredients can be added to enhance the texture and flavor.