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Zhengyangchun Roast Duck Shop (Tiyun North Store)

特色菜 · ⭐ 4.2

No. 57, Huanhu Middle Road

Dishes

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  Kung Pao Chicken

  Kung 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.
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  Kung Pao Chicken Legs

  Kung Pao Chicken Leg Meat features diced chicken thigh marinated and stir-fried with peanuts, dried chili peppers, and aromatics like scallions, ginger, and garlic. A seasoned sauce of soy sauce, vinegar, sugar, rice wine, and starch is quickly tossed in, then topped with fried peanuts for a crispy finish.
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  Spicy Boiled Black Fish

  Signature boiled black fish features fresh black fish with bean sprouts and cabbage, stir-fried with fried Sichuan peppercorns and dried chilies, then simmered and finished by blanching fish slices in the broth, topped with hot oil for aroma.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  老汤酱大骨

  老汤酱大骨以猪大骨为主要食材，经过长时间炖煮，使骨头中的胶质充分释放。通常使用老母鸡、猪骨等熬制高汤作为底汤，加入酱油、八角、桂皮、香叶等香料进行调味，再将大骨放入酱汁中慢火焖煮至软烂入味。
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  Six Delicacies with Old Vinegar

  Old 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.
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  Shrimp-stuffed Eggplant Bites

  A dish featuring fresh shrimp stuffed into eggplant slices, steamed to perfection for a tender and flavorful bite.
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  鸭油包

  鸭油包是一种以面粉为皮、鸭油为主要馅料的面点，制作时将鸭油与调味料混合制成馅心，包裹在发酵好的面团中，蒸制而成。
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  Stewed Beef with Yellow Sauce

  Yellow-braised beef is a dish made primarily with beef, blanched and then stewed with辅料 like green onions, ginger, and garlic. First, cut the beef into pieces, boil to remove blood foam, then add soy sauce, cooking wine, star anise, and bay leaves, simmering slowly until tender and flavorful.

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