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Guan Sheng Lou (Second Counter - Beijing Dake Jucai Food City)

北京菜 · ⭐ 3.6

Tsinghua Science Park, No. 1 Yard, Zhongguancun East Road, Building 8, Qiyi Science & Technology Building, Unit A101

Dishes

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  Braised Duck Liver Cubes

  Duck liver chunks are made primarily from duck liver, which is cleaned and cut into pieces, then slowly braised in a pot with spices, soy sauce, sugar, and other seasonings. The finished product has a bright red color and a soft, tender texture.
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  Signature Chicken Noodle Salad

  Signature chicken noodle salad features shredded cooked chicken breast, mixed with boiled noodles, and topped with shredded cucumber and carrot. It is dressed with a special sauce and tossed before serving.
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  Guansheng Husband and Wife Beef Tripe

  Guan Sheng夫妻肺片 is a cold dish made primarily from beef offal (such as beef, tripe, heart, and tongue) and beef shank. After cooking, the ingredients are sliced and mixed with a blend of seasonings including red oil, Sichuan peppercorns, chili, garlic, ginger, and sesame paste.
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  Guanshenglou Cantonese Roast Duck

  Guang Sheng Lou Cantonese Roast Duck is made from premium ducks, processed through marinating, inflation, and hanging-roasting techniques. The duck skin is crispy, the meat tender and juicy, with a bright red color and a unique aroma from fruit wood.
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  Guanshenglou Premium Roast Duck

  Made from premium Beijing duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender, served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Spicy Chili and Eggplant Mash

  Eggplant is sliced and boiled until tender, then mashed together with roasted chili peppers (烧椒) and mixed with seasonings. The main ingredients are eggplant and chili peppers, and the preparation methods include boiling, roasting, mashing, and mixing.
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  Coral Jelly with Bok Choy Salad

  This dish is made primarily with jellyfish skin, paired with fresh baby bok choy. After blanching, the ingredients are mixed together. The jellyfish skin is sliced into threads, and the baby bok choy is blanched and drained. Seasonings are added and mixed evenly, resulting in a crisp texture with distinct layers.
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  Guangsheng Sweet and Sour Pork Ribs

  Sweet and sour pork ribs are made primarily from pork spare ribs. After blanching, the ribs are deep-fried until lightly golden, then simmered with sugar, vinegar, light soy sauce, dark soy sauce, and cooking wine to infuse flavor and coat the ribs in a rich sweet-and-sour sauce. Finally, the sauce is reduced to a thick consistency, giving the ribs a glossy finish and a soft, tender texture.

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