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Jinglu Roast Duck

北京菜 · ⭐ 3.6

No. 98, Shanghe Road, Annex No. 7

Dishes

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  Mixed Cold Dishes

  Cold dish mixed platter features various seasoned vegetables and meats, commonly including cucumber, carrot, tofu skin, seaweed, chicken breast, and pork ear, all blanched or boiled, sliced or shredded, then mixed with seasonings.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Grandmother's Cold-Blended Chicken

  A classic Sichuan dish featuring tender chicken and vegetables tossed in a spicy, tangy dressing, reflecting traditional home cooking.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Sour Spicy Lotus Leaf Noodles

  A Chinese snack made with lotus leaf noodles, seasoned with chili, vinegar, garlic, and ginger for a tangy and spicy flavor.
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  Fresh Pepper Pork Ribs

  Fresh pepper pork ribs are stir-fried with fresh green and red peppers, offering a spicy and crunchy texture.

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