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Tiyuan Jiaren Qinghu Banquet - Huaiyang Cuisine - Roast Duck (Wangjing Store)

江浙菜 · ⭐ 4.8

Buildings 1–2, Building 511, Wangjing Dongyuan

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Beijing Roast Duck

  Beijing roast duck uses premium Peking duck, processed through slaughter, gutting, inflation, hanging, scalding, sugar water coating, and drying before roasting in a special挂炉 with fruitwood charcoal. The skin is crispy, the meat tender, and the color bright red.
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  Ten-Year-Old Tangerine Peel Bamboo Nest Red Bean Soup

  Ten-Year-Old Tangerine Peel Bamboo Nest Red Bean Soup is a sweet dish made with aged tangerine peel, bamboo nest, and red beans. The red beans are cooked until soft, then combined with tangerine peel and bamboo nest, and sweetened with sugar to create a rich and fragrant soup.
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  Classic Scallion Aromatized Marinated White Fish

  Made with large white fish as the main ingredient, marinated with green onions, ginger slices, and cooking wine, then stir-fried to absorb the onion aroma, resulting in tender and fresh meat.
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  Four Seasons Braised Pork Meatballs

  Four Seasons Clear Stewed Lion's Head is a dish made by mixing pork with scallions, ginger, egg white, and other seasonings to form meatballs, then slowly stewing them in clear water. The pork is minced, seasoned, shaped into large balls, and simmered with ingredients like carrots and greens until tender and flavorful.
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  Qinghuai Pan-Fried Dumplings

  Qinghuai Shengjian is a pan-fried dumpling made primarily from pork and flour. The seasoned pork filling is wrapped in dough, shaped into small round cakes, then pan-fried until the bottom is golden and crispy while the top remains slightly moist, offering a crispy exterior and tender interior.
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  Qinghuai Homemade Yogurt

  Qinghuai homemade yogurt is made from fresh milk fermented with lactic acid bacteria. No preservatives or artificial flavors are added; it's naturally thickened and flavored through constant temperature fermentation. The texture is smooth and the taste rich.
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  Hand-剥 Chicken Head Rice with River Shrimp

  A dish featuring fresh river shrimp and hand-peeled lotus seeds, stir-fried to preserve natural flavors with a tender, sweet taste.
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  Fortune in Time Large Boiled Bean Curd

  Fortune in Time Large Boiled Bean Curd is a dish made with bean curd as the main ingredient, combined with various ingredients. The bean curd is blanched and then cooked together with meat threads and vegetables, resulting in a tender texture and rich flavor.
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  Spicy麻 Sichuan Tripe

  Spicy麻 pepper beef tripe is a cold dish made by slicing cooked beef tripe and mixing it with Sichuan peppercorns, chili oil, minced葱姜蒜, soy sauce, vinegar, and sesame oil. It has a crisp texture and unique flavor.
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  Stir-fried Tofu with Crab Roe and Water Eight Vegetables

  Stir-fried Tofu with Crab Roe and Water Eight Vegetables is a Chinese dish made with tofu, crab roe, and water eight vegetables. It is stir-fried and has a fresh and rich flavor.
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  Jiangnan Family Feast

  Jiangnan Family Feast is a stewed dish that combines various ingredients, primarily including chicken, pork, shrimp, mushrooms, bamboo shoots, tofu, and greens. The ingredients are cut into pieces and slowly simmered with premium broth, allowing the flavors to blend and create a rich, flavorful soup.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Spring Pea Shoots

  Spring pea shoots is a light dish made with fresh pea shoots and spring water. The pea shoots are crisp and tender, with a fresh and delicate taste. They are mainly cooked by blanching or stir-frying to retain the original flavor of the ingredients.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  Slow-cooked chicken soup with dried tofu strips

  Old-fashioned chicken broth with tofu threads is a dish made by simmering chicken bones and meat to create a rich broth, then adding sliced dried tofu skin (tofu threads) to cook. Main ingredients include chicken, chicken bones, and tofu threads, seasoned with ginger slices. First, the chicken and bones are slowly stewed to make a flavorful broth, then the tofu threads are added to absorb the soup's taste.
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  Crispy Beef Cubes

  Crispy beef cubes are made by marinating small pieces of beef, coating them in starch or batter, then deep-frying until golden and crispy on the outside while tender inside.

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