Da Ya Li Roast Duck (Longhu Xichen Selection Store)
北京菜 · ⭐ 4.2
4th Floor, Xichen Tianjie
Dishes
State Banquet Chicken CustardState Banquet Chicken Tofu is made primarily from chicken breast, finely processed into a tofu-like texture, then served with精选清汤, presenting a dish with a pure white color and delicate texture.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Spicy Boiled Yellow CroakerFresh yellow croaker is simmered in a spicy and numbing sauce with vegetables, resulting in tender fish and rich, aromatic broth.
Signature Pork Intestine and Blood CurdSignature pork intestine and duck blood dish made with bean sprouts, wood ear mushrooms, and chili. Pork intestines and duck blood are simmered slowly with seasonings after cleaning and blanching.
Signature Crispy Roast DuckOur signature crispy roast duck is made from tender ducks that are carefully marinated and then roasted using a special technique. The finished dish features a crispy skin and succulent, juicy meat with an irresistible aroma.- Mashed Pepper Black PorkA Hunan-style dish featuring tender black pork stir-fried with mashed green and red peppers, delivering a fragrant and mildly spicy flavor.
Imperial Prince Roast LambImperial Prince Roast Lamb uses high-quality lamb, marinated with spices and roasted using traditional methods. The meat is tender and fragrant.
Spicy Chicken in Chili OilA classic Sichuan cold dish made with boiled chicken shredded and tossed in a spicy chili oil dressing, seasoned with garlic, ginger, and Sichuan peppercorns.- Spicy Sesame Rabbit CubesA spicy Sichuan dish made with rabbit cubes stir-fried in chili oil and sesame, offering a rich, numbingly hot flavor.
Bafengtang Garlic Pork RibsHibachi garlic pork ribs are made with pork ribs marinated and coated in starch, then deep-fried until golden. They are stir-fried with garlic, chili, and onion for a crispy exterior and tender interior with rich garlic flavor.
Xianggelila Chicken Mushroom and Sponge Gourd TipsXianggelila Chicken Mushroom and Sponge Gourd Tips is a dish made with Xianggelila chicken mushrooms and sponge gourd tips, stir-fried or quickly cooked to retain the original flavor and nutrition of the ingredients.- Fish-flavored Abalone in Honeycomb StyleFresh abalone is steamed and glazed with a tangy fish-flavored sauce, creating a soft, savory dish that resembles a honeycomb.
Duck Frame SoupA savory soup made by slow-cooking duck bones with ginger and scallions, resulting in a clear, flavorful broth rich in nutrients.
Goose Foot with VermicelliA Chinese dish featuring tender goose feet and vermicelli noodles, simmered in a savory broth for rich flavor.
Spicy Free-Range Chicken CubesSpicy free-range chicken cubes stir-fried with chili and Sichuan pepper, delivering a bold, numbing heat and rich flavor.
Spicy Stone Pot Mouth-Watering Frog LegsFrog legs stir-fried with chili, Sichuan pepper and other spices in a stone pot, delivering a spicy, numbing, savory flavor with tender texture. Cooked using high-heat quick stir-frying to preserve the natural taste of ingredients.- Black Truffle Stewed Wild GinsengA premium nourishing dish featuring wild ginseng slowly simmered with black truffle, resulting in a rich and aromatic flavor.