Duck Braised Alley (Century East Mountain Store)
小吃快餐 · ⭐ 3.9
Room 101, Building 26, Century Dongshan Garden, No. 168 Wan'an West Road, Dongshan Subdistrict
Dishes
Mixed VegetablesMixed vegetables dish made with various vegetables like carrots, green peppers, wood ear mushrooms, bean sprouts, cabbage, and shiitake mushrooms. Ingredients are sliced or julienned, blanched, then mixed or stir-fried with seasonings.
Special Flavor Sauce Duck HeadFresh duck heads marinated in a secret sauce and slowly stewed until tender, delivering rich flavor and aroma.
Deluxe Sauce DuckDeluxe Sauce Duck features tender duck meat marinated in a secret sauce and slowly braised until richly flavorful and deeply aromatic.
Vacuum-packed Duck NeckVacuum-packed duck neck is a ready-to-eat food made from duck neck, marinated and braised, then sealed in vacuum packaging. Spices and seasonings are added during processing for even flavor.
Spicy Braised Duck WingsSpicy braised duck wings made with duck wings, blanched and slowly simmered in a spicy braising sauce containing star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and cooking wine.
Sauced Duck HeartsA Chinese dish made by slow-cooking duck hearts in a savory sauce of soy sauce, sugar, and wine, resulting in tender and flavorful meat.
Sauced Duck FeetA dish made by simmering duck feet in a savory sauce of soy, sugar, and spices until tender and flavorful.
Spicy and Sour Kelp StripsSpicy and sour seaweed strips is a dish made primarily from seaweed strips mixed with spicy and sour seasonings. After soaking, the seaweed strips become soft yet elastic, and when combined with a specially prepared spicy and sour sauce, the dish offers both the freshness of seaweed and a tangy, appetizing flavor.
Snow Cabbage and Green BeansA Chinese home-style dish made with pickled mustard greens and fresh green beans, stir-fried for a savory, crisp flavor.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.