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Tian He Sheng Roast Duck Restaurant (Suzhou Branch)

北京菜 · ⭐ 4.4

No. 63-4 Suzhou Street

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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  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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  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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Handmade Duck Pancake

  Handmade duck pancakes are made by marinating duck meat, grinding it into paste, mixing with starch and seasonings, shaping by hand into small cakes, then pan-frying. The process emphasizes tender duck texture and crispy yet soft pancake skin.
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  Hand-Pressed Deep-Fried Meatballs

  Hand-pressed deep-fried meatballs is a traditional Chinese dish made from pork mince and seasonings like green onions and ginger. The meat mixture is manually stirred and then deep-fried until golden and crispy.
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  Signature Scallion-Braised Fish Head with Pancake

  Signature Scallion-Braised Fish Head with Pancake is a traditional Chinese dish made with fish head, scallions, and special sauce, simmered slowly and served with pancakes. Main ingredients include fish head, scallions, soy sauce, and sugar, offering a delicious and aromatic taste.
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  Signature Fish Head with Flatbread

  Signature Fish Head with Pancake is a dish made by stewing a large fish head with ingredients such as tofu and vermicelli. The fish head is first pan-fried and then slowly simmered in rich broth, resulting in a flavorful sauce and tender fish meat. The pancake, typically a flatbread, is soaked into the soup until soft and absorbs the essence of the broth.
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  Bamboo Shoots with King Oyster Mushrooms

  A dish featuring fresh bamboo shoots and button mushrooms. Slice the bamboo shoots, clean and cube the mushrooms, then simmer together with water or broth until tender. Season and reduce the sauce.
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  Crispy Pancake with Hairtail Fish

  Crispy fried eel with烙饼 is a dish where eel is marinated, coated in starch or flour, and deep-fried until golden and crispy, then served with freshly baked flatbread. The eel is crispy on the outside and tender inside, while the bread is fragrant and crunchy.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.
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  Duck Dish

  Duck meat is a dish primarily made from duck, marinated and slow-cooked or braised. Duck legs or breasts are used with spices like star anise, cinnamon, Sichuan pepper, and ginger, along with soy sauce and cooking wine, resulting in flavorful, tender meat.

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