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Beijing Hutong Roast Duck (Former Store)

北京菜 · ⭐ 4.4

No. 17 Paizi Hutong

Dishes

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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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  Traditional Kung Pao Chicken Legs

  Traditional Kung Pao Chicken uses chicken thighs, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The chicken is cubed, marinated, then stir-fried with fried chilies and Sichuan peppercorns. A sauce made of soy sauce, vinegar, sugar, rice wine, and starch is added quickly, then toasted peanuts are sprinkled in for aroma and texture.
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  Eight-Grain Condiment

  Eight-ingredient condiment is a common seasoning blend typically made from eight different ingredients, including minced garlic, ginger, green onions, cilantro, chili oil, soy sauce, vinegar, and sesame oil. Mix these ingredients in proportion for use in noodles, cold dishes, or as a dipping sauce.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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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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  Crispy Duck Skin

  The skin of roast duck is the outer layer of the duck, specially roasted to perfection. A tender and plump duck is marinated and then slow-roasted over fruitwood charcoal until the skin turns golden and crispy. Finally, the skin is sliced paper-thin, offering a fragrant and crunchy delight.
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  Old Beijing Roast Meat

  Old Beijing roast meat mainly uses sliced beef and mutton, marinated with scallions, ginger, garlic, and other seasonings, then grilled over charcoal. Served with thin pancakes, cucumber sticks, and sweet bean sauce for wrapping.
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  Belle Roast Meat

  Belle's grilled meat is a barbecue dish primarily made with lamb. After marinating, the lamb is grilled on a rack until tender and juicy, with an aromatic fragrance. Finally, it is sprinkled with a special blend of spices to enhance its flavor.
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  Braised Pork with Fire Cake in Copper Pot

  A traditional Beijing snack featuring pig intestines, lungs, tofu pockets, and fire cakes, slow-cooked in a copper pot with soy sauce, star anise, and cinnamon for rich flavor. The fire cake is added last to absorb the broth, becoming soft and chewy.
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  Duck Pancake

  Duck pancakes are a traditional dish primarily made with duck meat. The preparation involves finely slicing the duck meat and mixing it with appropriate seasonings, then wrapping it in thin pancake wrappers. The wrappers are pan-fried to achieve a golden, crispy appearance, while the filling remains rich with the savory aroma of duck.

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