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Kan's Duck Business Junrui Duck Shop

小吃快餐 · ⭐ 3.9

Side storefront adjacent to No. 20 Jinsha Well (130 meters on foot from Sanshanjie Metro Station exit)

Dishes

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  Five-Spice Peanuts

  Five-spice peanuts is a dish primarily made with peanuts, prepared by simmering. Place peanuts in water with spices such as star anise, cassia bark, Sichuan pepper, cloves, and fennel seeds. Slowly cook over low heat until the peanuts absorb the rich five-spice flavor.
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  Braised Duck Feet

  Braised duck feet is a traditional dish primarily made with duck feet. The preparation involves cleaning the duck feet thoroughly, then marinating them in a specially prepared braising sauce before slow-cooking to allow the duck feet to fully absorb the aroma and flavor of the sauce. Finally, the braised duck feet display an appealing color and have a tender, juicy texture.
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  Roast Duck Breast

  Roast duck breast is a delicacy made from the front chest of duck, marinated and roasted to perfection for crispy skin and tender meat.
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  Salted Duck Breast

  A traditional Jiangsu dish made by brining duck breast with salt and spices, then gently poaching to achieve tender, savory meat.
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  Salted Duck Leg

  Salted duck leg is a traditional Jiangnan dish made by marinating and boiling duck legs in seasoned brine, resulting in tender, flavorful meat.
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  Red-skinned Peanut

  Red-skinned peanut is a dish made from peanuts with red skin, boiled or stir-fried for a savory and crunchy or soft texture, often served as a snack or appetizer.
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  Honey Sesame Peanuts

  A sweet and crunchy Chinese snack made by coating roasted peanuts in honey and sesame seeds.
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  Spicy Duck Heads

  Spicy duck heads are made by blanching and stir-frying duck heads with chili, Sichuan pepper, ginger, garlic, and doubanjiang.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.

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