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Que Sheng Ju Roast Duck · Hundred-Year Old Lu Cuisine (Beijing First Store)

北京菜 · ⭐ 4.3

West Side, Floors 1–2, No. 21 Dongsi Shitiao Road

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Jinan Pot Meat

  Jinan坛子肉 is a traditional dish made primarily from pork belly, seasoned with scallions, ginger, star anise, cinnamon, and other spices, then slowly stewed in a clay pot. First, the pork belly is cut into pieces and blanched to remove any odor, then combined with the seasonings and placed in the pot. Water is added to cover the ingredients, and it is simmered over low heat for a long time until the meat becomes tender and the broth thickens.
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  Seafood Bao鱼 Dumplings

  Seafood bao鱼 dumplings are made primarily with fresh mackerel, combined with auxiliary ingredients such as pork or shrimp, minced into a filling and mixed evenly with seasonings like scallions, ginger, salt, and soy sauce. The dough is made from flour and water, wrapped around the filling, sealed by pinching, and then boiled to be ready for eating.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Peking Roast Duck

  Peking Roast Duck is made from Beijing ducks, which are marinated and then roasted in a special oven. The duck skin is brushed with sugar water and dried before being cooked over fruitwood charcoal in a specially designed oven, resulting in crispy skin and tender meat. When serving, the duck meat is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Wangfu Roast Duck / Half

  Wangfu Roast Duck is a traditional Beijing dish, made with high-quality ducks that are marinated, air-dried, and roasted. The skin is crispy, and the meat is tender, usually served with thin pancakes, sweet bean sauce, and scallions and cucumber slices.
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  Sweet and Sour Yellow River Carp

  Sweet and sour Yellow River carp made with fresh fish, deep-fried until crispy, then glazed in a tangy sauce of sugar, vinegar, soy sauce, rice wine, ginger, and garlic. Bright red in color, tender meat, perfectly balanced sweet and sour flavor.
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  Old Beijing Crispy Meatballs

  Old 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.
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  Shandong-style shrimp with Chinese cabbage

  Jiaodong large shrimp stir-fried with Chinese cabbage is a dish primarily made with fresh shrimp and Chinese cabbage. The shrimp are deveined and washed, while the cabbage is cut into segments. First, the shrimp are stir-fried until they change color, then the cabbage is added and stir-fried together. Water is then added and the mixture is simmered until the cabbage becomes tender. Finally, seasonings are added and the sauce is reduced. The preparation emphasizes proper heat control and ingredient pairing to highlight the freshness of the seafood and the natural sweetness of the cabbage.
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  Sauce-Braised Pork Cubes

  Sweet and sour pork is a dish made primarily from diced pork, stir-fried with various sauces. The pork cubes are carefully cut and mixed with a specially prepared sauce, then quickly stir-fried to achieve an appealing color and rich aroma.
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  Stir-fried Octopus with Sauce from Jiaodong Bay

  Stir-fried Dried Octopus from Jiaodong Bay is a dish primarily made with Jiaodong Bay octopus, seasoned with scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The octopus is cleaned, cut into segments, and quickly stir-fried with seasonings to allow the ingredients to fully absorb the rich sauce flavor, resulting in a fresh, tender, and chewy texture.

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