Shouchai Lu Roast Duck (Chongzhou Wanda Branch)
北京菜 · ⭐ 4.1
No. 4039, 4th Floor, Wanda Plaza, Yongkang East Road
Dishes
Guards' Wood-Fired Roast DuckA traditional Beijing duck roasted over wood fire, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
Guardswood Jumping CakeA traditional Chinese dessert made from glutinous rice flour, sugar, and sesame, steamed to a soft, chewy texture with a slightly crispy outer layer.
Spicy Braised Duck HeadsSpicy braised duck heads are simmered slowly in a seasoned spicy sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and salt.
Sour Radish Duck Foot SoupA flavorful soup made with duck feet and sour radish, simmered to perfection for a tangy and savory taste.
Sour Radish Duck Bone SoupA flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
Wild Coriander and Beef SaladA cold dish made with wild coriander and sliced beef, seasoned with garlic, chili oil, and soy sauce for a fresh, spicy flavor.
Spiced Duck PlatterA platter of duck legs and wings braised in a fragrant blend of spices and soy sauce, resulting in tender, flavorful meat.
Spicy Duck FrameSpicy duck frame dish made by stewing or stir-frying duck bones with chili, Sichuan pepper, ginger, garlic, and other seasonings. The duck bones are rich in collagen, tender and flavorful.
Spicy Duck BonesSpicy duck bones made with duck frames and chili peppers, simmered in a rich, aromatic broth for a bold, fiery flavor.
High Mountain Baby Bok ChoyGaoshan baby bok choy is a dish featuring baby bok choy as the main ingredient, typically sliced and simmered in water or broth, optionally stir-fried with garlic and ginger. Some versions include ham, shrimp, or egg for added flavor, using gentle boiling or quick stir-frying methods.