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Si Fourth Generation · Jing Cai · Roast Duck (Cheng Gong Zhuang Branch)

北京菜 · ⭐ 4.4

Unit -1, Building A, Tower 5, No. 9, Chegongzhuang Avenue Courtyard (opposite Beijing Municipal Party School)

Dishes

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  Three-No-Stick

  San bu zhan is a sweet dish made primarily from egg yolks, starch, and sugar. It's prepared by mixing egg yolk with sugar and starch, then frying or steaming until golden yellow, soft, and non-sticky to teeth, chopsticks, or plate.
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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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  Big Red Package Catching Five Heroes

  Da Chi Bao Zhu Wu Kui is a dish primarily made with pork, typically using pork belly cut into pieces and braised with soy sauce, cooking wine, sugar, and other seasonings until tender. Aromatics like scallions, ginger, and star anise may be added during cooking, then the sauce is reduced to finish the dish.
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  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.
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  Crispy Fried Dumplings

  Dry-fried功夫丸子 is a Chinese dish made from pork filling mixed with scallions, ginger, egg, and starch, formed into balls and deep-fried until golden and crispy.
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  Stir-fried Shrimp with Sauce

  Crispy shrimp is a Chinese dish made with fresh shrimp, egg white, starch, and seasonings like scallions, ginger, and garlic. The shrimp is marinated, coated in egg white and starch, then quickly fried and stir-fried with sauce to achieve a crispy exterior and tender, flavorful interior.
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  Crispy Roast Duck

  Peking duck is made from Beijing ducks, processed through slaughtering, gutting, inflation, hooking, skin blowing, sugar water coating, drying, then roasted in a special挂炉 with fruit wood fire. The skin is crispy, meat tender, and color bright red.
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  Crispy pancakes with hairtail fish

  Scallion pancakes wrapped around hairtail fish is a home-style dish using scallion pancakes and hairtail fish as main ingredients. The hairtail fish is marinated first, then pan-fried until golden and crispy, while the scallion pancakes are soft and flaky. When combined and rolled up for eating, the dish offers a rich and varied texture.
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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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  Belle's Roasted Lamb

  Belle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.
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  Gong and Drum Roast Duck

  Roast duck with锣鼓 is made from Beijing duck, marinated and roasted in a挂炉. The skin is crispy while the meat is tender, usually served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.

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