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Xiaoyuewan Beijing Roast Duck

北京菜 · ⭐ 4.2

Annex No. 18, No. 63, Lidu Lu

Dishes

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  Pork Belly with Enoki Mushrooms

  Pork belly slices stir-fried with enoki mushrooms, creating a savory and satisfying dish.
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  Inner Mongolia Lamb Skewers

  Inner Mongolia lamb skewers are made from fresh lamb, cut into small pieces and threaded onto bamboo sticks. After marinating with salt, cumin, and chili powder, they are grilled over charcoal. The cooking process emphasizes precise heat control to achieve a crispy exterior and tender interior.
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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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  Steamed Oysters in Clay Pot

  Steamed oysters in a pressure cooker, made with fresh oysters and seasonings like garlic, ginger, and scallions, cooked until tender to absorb the flavors.
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  Grilled Beef Skewers

  Beef slices are a dish primarily made with beef, typically sliced or shredded, marinated with seasonings, then stir-fried or braised. Common ingredients include onions, green peppers, garlic, and ginger; some recipes add doubanjiang or soy sauce for flavor.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Charcoal-Grilled Eggplant with Garlic Sauce

  A dish of grilled eggplant with a savory garlic sauce, popular in Chinese cuisine.
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  Grilled Crucian Carp

  Roasted crucian carp is a dish featuring crucian carp as the main ingredient. The fish is cleaned, scored on both sides, marinated with salt and cooking wine, then grilled in an oven or over charcoal until fully cooked and tender.
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  Grilled Chicken Wings

  Roasted chicken wings are a dish made primarily from the middle section of chicken wings, marinated and then baked in an oven or grilled on a rack. The wing midsection is neither as dry as the wing tips nor as fatty as the wing drumsticks; it has relatively tender meat that cooks evenly, with a golden crispy skin on the outside and juicy, flavorful meat inside.
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  Korean Pork Belly

  Korean-style pork belly is primarily made with pork belly, marinated and then grilled. During marination, ingredients such as soy sauce, sugar, garlic paste, chopped onion, sesame oil, and chili paste are commonly used to infuse flavor into the meat. The cooking process results in a crispy exterior and juicy interior, often served with lettuce leaves, kimchi, and rice.

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