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Pinyi Fang Kao Ya Dian (An Hua Dian)

北京菜 · ⭐ 4.3

Century Pearl Plaza, No. 21, Huangsi Street

Dishes

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  Patent Vegetable-Scented Crispy Duck

  Patent Vegetable-Flavored Crispy Roast Duck features premium duck meat with carrots, green peppers, onions, and more. Slow-roasted after marinating and air-drying for a crispy skin and tender interior, with vegetable aroma infusing the meat.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Bifang Roast Duck

  Bianyifang Roast Duck is made from Beijing duck and roasted in a hanging oven. After marinating, the duck is hung in the oven and roasted over fruitwood charcoal, resulting in crispy skin and tender meat. It is typically sliced thinly and served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks for wrapping.
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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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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Peking Duck Accompaniments

  The accompaniments for roast duck mainly consist of sweet bean sauce, scallion strips, and cucumber sticks, serving as seasoning ingredients to enhance the flavor when eating roast duck. The sweet bean sauce is made from flour, sugar, soy sauce, and other ingredients, then simmered to perfection; the scallion strips and cucumber sticks are fresh vegetables cut into thin strips, adding texture and a refreshing taste.
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  Braised Duck Skewers

  Stewed duck meat skewers made with duck leg meat, marinated in secret spices, then slowly roasted in a stewing oven until tender and fragrant.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Sauced Fish Slices

  Stir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Lotus Leaf Pancake

  Lotus leaf buns are a traditional snack made primarily from flour, named for their shape resembling lotus leaves. To prepare them, the dough is rolled into thin sheets, brushed with oil, and sprinkled with scallions, salt, and other seasonings. The dough is then folded into a lotus leaf shape and pan-fried until both sides turn golden brown.
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  Belle's Grilled and Stir-Fried Meat

  Belle's stir-fried pork is a dish primarily made with pork, typically using belly or tenderloin slices marinated and then stir-fried with onions and green peppers. Seasoned with soy sauce, cooking wine, and sugar, it's cooked until the meat is tender and fragrant.

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