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Yue Ji Roast Duck (Hongxiang Road Branch)

北京菜 · ⭐ 4.4

No. 26, Hongxiang Road

Dishes

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  大虾疙瘩汤

  大虾疙瘩汤以新鲜大虾和面粉为主要食材，将面粉加水揉成小面团后搓成小疙瘩，与大虾一同放入锅中煮制。汤底通常用清水或高汤，加入适量盐调味，煮至疙瘩熟透、虾肉变红即可。
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Beef Cubes with King Oyster Mushroom

  Stir-fried beef cubes with king oyster mushrooms, tender and savory.
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  Special Pancake

  A savory pancake made from flour, eggs, and vegetables, pan-fried to a crispy exterior and tender interior, often served with sweet soy sauce or chili paste.
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  Special Duck Blood Hot Pot

  Special duck blood soup features duck blood with pig blood, bean sprouts, yellow soybean sprouts, wood ear mushrooms, and chili, blanched in boiling water and stir-fried with special spicy sauce, Sichuan peppercorns, ginger slices, and garlic slices.
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  Braised Lily in Clay Pot

  Braised lily bulbs in clay pot is a dish featuring fresh lily bulbs, peeled and mixed with seasonings, then slowly cooked in a clay pot to absorb flavors, resulting in a soft, fragrant texture.
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  Braised Lotus Root with Taro in Clay Pot

  Stewed taro in clay pot is a dish featuring Liwu taro as the main ingredient. Peeled and cubed taro is placed in a clay pot with water and seasonings, then slowly simmered over low heat until tender and flavorful, often with a touch of lard or oil for added aroma.
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  Zhongqiu Green Onion Shrimp Balls

  Fresh shrimp paste mixed with finely chopped Zhongqiu green onion, formed into balls and steamed or boiled. Delicate texture with a strong onion aroma.
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  Golden Sweet and Sour Pork

  金牌锅包肉 is a dish made from pork tenderloin, sliced and coated in starch paste, then deep-fried until golden and crispy, finally tossed with a sweet and sour sauce. Main ingredients include pork tenderloin, starch, sugar, vinegar, tomato ketchup, and scallions, ginger, garlic.
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  Duck Skin

  Duck skin is the skin part peeled from roasted duck or other cooked ducks, specially processed to become crispy. It is usually cut into small pieces and served as a unique dish or ingredient. The preparation method mainly includes peeling and baking until golden and crunchy.

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