Double Dragon Pavilion Roast Duck Restaurant
北京菜 · ⭐ 4.1
1st Floor, Building 138, Shuanglong Nanli, Beiyangzhuang Road, Nanmofang Area (East of Huawei Bridge)
Dishes
Grandma's Eggplant StewBaba's eggplant stew features eggplant as the main ingredient, combined with pork belly, garlic, ginger, and doubanjiang. The eggplant is cubed and simmered with seasonings, absorbing the rich broth for a soft, tender texture.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Kung Pao ChickenKung 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.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Crispy Fried MeatballsDry-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.
Crispy Roast DuckPeking 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.
浓汤鲜鲍鱼浓汤鲜鲍鱼是一道经典的中式海鲜菜肴，选用新鲜鲍鱼为主料，配以老母鸡、猪骨、火腿等食材精心熬制的高汤。鲍鱼经处理后放入浓汤中慢炖，使其充分吸收汤汁的精华。成品汤色乳白浓郁，鲍鱼口感软糯弹牙，味道鲜美醇厚，带有海鲜特有的甘甜与浓汤的复合香气，营养丰富，是宴席中的上品。
海参烧蹄筋海参烧蹄筋是一道以水发海参和猪蹄筋为主要食材的菜肴，通过焯水后与高汤一同炖煮，使食材充分吸收汤汁味道，口感软糯弹牙。
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
Signature Roast DuckSignature Peking duck is made from Beijing ducks, marinated and roasted in a special oven. The skin is coated with syrup, dried, then slowly roasted over fruitwood charcoal to ensure tender meat and crispy golden skin. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Tomato Beef Shank StewTomato beef stew is a home-style dish primarily made with beef brisket and tomatoes. The preparation typically involves simmering the beef brisket until tender, then adding tomatoes and other seasonings to slowly cook until the sauce becomes rich and flavorful.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.