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Da Hong (Rong Ke Store)

北京菜 · ⭐ 4.4

No. 2 Kexueyuan South Road, Rongke Information Center, Building C, 1st Floor

Dishes

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  Crispy Delight Roast Duck

  The 'Crispy but Not Greasy' Roast Duck is made from tender Peking ducks that are carefully marinated and roasted. The whole duck has a bright red color, crispy skin, and tender meat. It is served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a dish that perfectly blends tradition and modernity.
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  Sea Cucumber Dish

  Stewed sea cucumber dish features tender sea cucumbers slow-cooked with chicken, ham, and mushrooms, absorbing rich broth flavors for a soft, gelatinous texture.
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  Wonderful Shrimp Balls

  Delicious shrimp balls are made with fresh shrimp, peeled but leaving the tails intact, then coated in a special 'wonderful' sauce and deep-fried until golden. The wonderful sauce is a blend of mayonnaise, mustard, lemon juice, and other seasonings, adding a unique flavor to the shrimp balls.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Signature Beef Tenderloin with Black Bean and Chili

  Beef cubes stir-fried with garlic, ginger, green and red peppers, and fermented black beans, resulting in a tender texture and rich bean flavor.
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  Sweet and Sour Pork Ribs with Finger Citrus

  Pork ribs braised in a sweet and sour sauce with finger oranges, featuring a glossy red finish, tender meat, and a refreshing citrus aroma.
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  Truffle Stir-Fried Bamboo Shoot Skin

  Truffle Stir-Fried Bamboo Shoot Skin is a dish made primarily with fresh bamboo shoot skin, stir-fried with truffles. After soaking, the bamboo shoot skin becomes crisp and tender, and when stir-fried together with truffles, it preserves the natural flavors of the ingredients.
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  Snowy River Sweet and Sour Pork Ribs

  Jiang Xue Sweet and Sour Pork Ribs is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until golden brown on the surface, then simmered in a sweet and sour sauce (made from sugar, vinegar, soy sauce, and cooking wine) to absorb the flavors. The finished dish has a bright red color, tender ribs, and a balanced sweet-and-sour taste.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Tomato Crisp Mushroom Salad

  Tomato and crispy mushroom salad features fresh tomatoes and small mushrooms as main ingredients, seasoned with olive oil, lemon juice, salt, and black pepper. The mushrooms are baked until crispy and mixed with tomato cubes, then garnished with fresh herbs to create a colorful and flavorful salad.
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  Red Pepper Baked Eastern Star Grouper

  Fresh grouper fillet baked with red pepper, offering a delicate balance of spice and sweetness.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Huaiao Lotus Crab Steamed with Yellow Wine

  Tender king crab meat is mixed with egg white paste and steamed with Shaoxing wine, preserving the crab's natural flavor while infusing it with the wine's aroma.
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  Dong's Kung Pao Shrimp

  Dong's Kung Pao Shrimp features fresh shrimp as the main ingredient, combined with peanuts, dried chili peppers, scallions, ginger, and garlic as辅料. The shrimp is marinated, then deep-fried until crispy on the outside and tender on the inside. It is then stir-fried with a prepared Kung Pao sauce, allowing the shrimp to fully absorb the rich flavors. Finally, roasted peanuts are sprinkled on top for a satisfying crunch.
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  Dong's Braised Sea Cucumber

  Dong's braised sea cucumber is made with water-soaked sea cucumber as the main ingredient, combined with ham, chicken, and mushrooms, slowly stewed to perfection. The sea cucumber is soaked beforehand and cooked in broth with seasonings over low heat to absorb the rich flavors.
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  Old Duck Soup with Citrus Peel

  Chenpi Old Duck Soup is made primarily with old duck, combined with辅料 such as dried tangerine peel and ginger slices, and slowly stewed over low heat. The old duck should be blanched to remove any fishy odor, then placed in a pot with the dried tangerine peel and water, and stewed for several hours until the broth becomes rich and the duck meat tender.
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  Lobster Soup with Dongxing Grouper

  Lobster Soup Over Dongxing Sea Bass is a dish featuring fresh Dongxing sea bass as the main ingredient, paired with a lobster broth. Thin slices of Dongxing sea bass are quickly blanched in hot lobster soup, preserving the fish's tender texture. The broth is made by simmering lobsters, resulting in a rich and flavorful taste.

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