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Hongze Yuan Roast Duck Restaurant

其他美食 · ⭐ 3.8

No. A9, Yulong Garden Phase II, Yulong Second Street

Dishes

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  Ice Cream Foie Gras

  Ice cream foie gras is an innovative dish blending dessert and main course elements, featuring foie gras and ice cream. Foie gras is gently cooked or seared and paired with vanilla, chocolate, or fruit-flavored ice cream for a contrasting temperature experience.
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  Mastercrafted Organic Fish Head

  Delicate organic fish head dish made with fresh organic fish head, ginger slices, green onions, and other ingredients, prepared by steaming or braising. Rich in protein and unsaturated fatty acids, it offers a smooth and delicious taste.
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  Master Chef's Organic Fish Head

  Made with organic fish head as the main ingredient, seasoned with ginger slices and green onions, cooked slowly by steaming or braising to ensure tender meat and rich broth.
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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Torn Salt-brined Old Tofu

  Hand-teared salt-brined old tofu is a dish made by tearing old tofu into small pieces, soaking in brine, then cooking to infuse flavor while maintaining a tender texture. Often stir-fried with scallions, ginger, and garlic, or served cold as a side dish.
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  Signature Crispy No-Fat Roast Duck

  Signature crispy duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin becomes crunchy while the meat stays tender and juicy with distinct layers of flavor.
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  Spicy麻 Sichuan-style lettuce

  Spicy麻 lettuce is a cold dish made with lettuce as the main ingredient. After peeling and slicing the lettuce, it is blanched, drained, and mixed with Sichuan pepper, chili oil, garlic, soy sauce, vinegar, sugar, and sesame oil.
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  Crimson Lotus Root Sticks

  Zanjiang lotus root is a cold dish made primarily from lotus root. Sliced lotus root is blanched, then colored with red yeast rice or food coloring to achieve a rouge hue. It's mixed with garlic, scallions, soy sauce, vinegar, sugar, and a touch of chili oil, then chilled for flavors to meld before serving.
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  Salmon in Wind and Water

  Wind and Water Rising Salmon is a dish featuring fresh salmon, typically sliced and lightly seasoned with salt and pepper, then steamed or slow-cooked at low temperature. Some recipes add ginger threads, scallions, or lemon slices to enhance flavor while preserving the fish's tenderness and natural taste.
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  Caviar Roast Duck

  Caviar Roast Duck is a dish that blends traditional and modern elements. A tender duck is marinated and roasted using a special method until the skin turns golden and crispy. Finally, it is garnished with precious caviar, adding a touch of oceanic freshness.
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  Black Truffle Braised Pork with Rice Cake

  Black truffle glutinous rice braised pork is made with pork belly, glutinous rice, and black truffle. Pork is blanched, then slowly stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender. Glutinous rice is added last to absorb the broth, and black truffle is sprinkled before serving for a unique aroma.

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