Hongchaifang Roasted Duck, Chuanlu Cuisine, Laoer Zhong Dian (Branch)
家常菜 · ⭐ 4.1
Inside Shunyi Lao Erzhong Courtyard, Fuqian West Street, Wangquan Subdistrict (east side of Beijing Municipal Ecological Environment Bureau, Shunyi Branch)
Dishes
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Kung Fu Boiled FishKung Fu boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated with wine and starch, then stir-fried with chili, Sichuan pepper, ginger, and garlic, followed by boiling broth and vegetables. Hot oil is poured on top to enhance aroma.
Single-Portion Roast DuckA single-serving roast duck made from premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks.
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.
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.
Braised Pork MeatballsBraised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
Red Cabbage and Scallion Meat PieHong Cai Fang香葱肉饼 is made with minced pork, chopped scallions, and seasonings mixed together, shaped into small patties, then pan-fried or steamed.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Crispy Roast DuckThe signature roast duck is made from tender Peking ducks, carefully marinated and roasted to achieve a crispy skin and tender meat with a bright red color. The duck slowly rotates over charcoal fire until the skin turns golden and crunchy while the meat remains juicy and flavorful. It is traditionally served with thin pancakes, scallion strips, and sweet bean sauce for a unique taste.
Golden Garlic Vermicelli with SquidFresh tail-on shrimp with vermicelli and garlic, marinated in ginger and scallion water, served over a bed of soaked vermicelli, drizzled with a sauce of garlic, soy sauce, oyster sauce, sugar, and starch, garnished with green onions.
Flavorful DumplingsFlavorful dumplings made with flour-based wrappers and fillings of pork, cabbage, scallions, and ginger, hand-folded and then boiled or pan-fried.
Spicy Beauty Pig TrotterSpicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.