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Shen Ji Duck King (Dongqing Road Branch)

小吃快餐 · ⭐ 3.5

Shop No. 102-1, Building A7, Yongding Community

Dishes

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  Assorted Braised Vegetables Platter

  A mixed braised vegetable platter made with various vegetables like tofu skin, seaweed knots, potato slices, carrot cubes, wood ear mushrooms, and eggs. After blanching, the ingredients are slowly simmered in a seasoned broth to absorb flavors, then cooled and sliced for serving.
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  Bamboo Shoot Strips

  Bamboo shoot threads is a dish made primarily from fresh bamboo shoots, sliced into细丝 after peeling and blanched or stir-fried. It can be stir-fried with garlic, green pepper, and carrot to maintain the crisp tenderness of the bamboo shoots.
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  Spicy Oil Mixed Tofu Skin

  A cold dish made by mixing soaked tofu skin with spicy oil, garlic, and green onions, offering a crisp texture and rich aroma.
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  Spicy Braised Chicken Thigh

  Spicy braised chicken thigh made with aromatic spices and chili, resulting in tender, flavorful meat.
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  香辣卤毛豆

  香辣卤毛豆是一道以新鲜毛豆为主要食材，加入多种香料和调味料进行卤制的菜肴。制作时将毛豆煮熟后，与八角、桂皮、花椒、干辣椒等香料一同放入卤水中慢火炖煮，使其充分吸收香味。
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  Spicy Braised Chicken Feet

  Spicy braised chicken feet is a dish made with chicken feet as the main ingredient, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, dried chilies, along with soy sauce, cooking wine, and rock sugar.
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  Spicy Braised Duck Gizzard

  A dish made with duck gizzards braised in a spicy, aromatic sauce using traditional Chinese spices.
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  鸭全翅

  鸭全翅是指整只鸭子的翅膀部分，通常经过腌制后进行炖煮、红烧或烤制。主要食材为鸭翅，辅以葱、姜、料酒等调味品，烹饪过程中使鸭翅入味且肉质软烂。
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  Duck Feet

  Duck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.
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  Longkou Vermicelli

  Longkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.

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