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Wanrong Roast Duck Restaurant · Beijing Cuisine (West Gate Branch)

北京菜 · ⭐ 4.5

Directly opposite Xiguan Triangle Park, West Zhengfu Street

Dishes

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  Wanrong Glazed Duck

  Wanrong Glazed Duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, with a bright red color. Special seasoning and precise heat control ensure even cooking for a crispy exterior and tender interior.
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  Wanrong Rice Noodles with Pork

  Wanrong rice noodle meat is a dish made with pork belly, rice noodles, and seasonings like green onions, ginger, and garlic. Pork slices are marinated, coated with rice noodles, then steamed until tender, with the rice noodles absorbing the rich meat flavor.
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  Health-Promoting Mixed Salad

  Health-preserving mixed vegetables mainly consist of fresh vegetables such as cucumber, carrot, lettuce, and purple cabbage, with a small amount of bean sprouts, wood ear mushrooms, and shredded egg added. Seasoned with salt, sesame oil, soy sauce, vinegar, and minced garlic, it is well mixed and ready to eat.
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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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  Steamed Fresh Sea Bass

  Steamed fresh sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with ginger threads and green onion segments, then steamed. The fish is washed, scored on the surface, steamed until cooked, then drizzled with soy sauce and hot oil to keep the flesh tender.
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  Stewed Pork Intestines with Garlic

  A dish made with pork intestines and garlic. After cleaning and blanching to remove odor, the intestines are stir-fried with sliced garlic and seasoned, then slowly stewed until tender and flavorful, blending garlic aroma with rich intestine taste.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Blueberry Yam

  Blueberry 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.
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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.

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