Yulin Roast Duck Restaurant (Wangjing Branch)
北京菜 · ⭐ 4.4
No. 8 Courtyard, Li Ze Xi Street, Building 1
Dishes
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Yulin Mixed VegetablesYu Lin big mixed salad is a cold dish made primarily with fresh vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed. After blanching or slicing, the ingredients are mixed and seasoned with soy sauce, vinegar, garlic, sesame oil, and chili oil.
Guilin Stir-Fried Three DelicaciesYu Lin爆三样 is a stir-fried dish featuring pig liver, pig kidney, and pig stomach. Sliced organs are quickly stir-fried with葱姜蒜 and chili to retain tenderness and fresh aroma.
Boiled Roman LettuceSteamed romaine lettuce is a simple and healthy dish. Fresh romaine lettuce is cooked using the steaming method, preserving its original flavor and nutritional value. The dish has a bright green color and a crisp texture, making it a refreshing choice for summer meals.
Clay Pot LentilsPotato bean stew is a home-style dish primarily made with green beans, pork, and pot sauce. After the green beans are cooked until tender, they are combined with stir-fried pork and placed into a clay pot, then seasoned with pot sauce and适量 water, slow-cooked until the beans are soft and the pork is fully flavored.
Premium Roast DuckPremium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Old Beijing Crispy MeatballsOld Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
CauliflowerCauliflower, also known as broccoli, primarily uses white flower buds as its main ingredient. When cooking, break the cauliflower into small florets and wash thoroughly. It can be stir-fried, boiled, or steamed, commonly paired with seasonings such as garlic and chili. Simple cooking methods help preserve its natural flavor.
Belle's Roasted LambBelle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.
Stir-Fried Chicken with Walnuts in SauceStir-fried chicken cubes with walnuts and sauce is a dish made from chicken breast and walnut kernels. The marinated chicken cubes are quickly stir-fried with toasted walnuts and seasoned with a special sauce for rich flavor and aroma.
Crispy Eggplant with FlavorFengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.