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Dui Qing Roast Goose (Daowai Branch)

小吃快餐 · ⭐ 4.0

No. 194-6, Chengde Street

Dishes

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  Double Green Roast Duck

  A Chinese dish made by roasting a whole duck after marinating and air-drying, resulting in crispy skin and tender meat, typically served with pancakes, hoisin sauce, and scallions.
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  Green Pepper and Goose Gift Box

  This gift box features tender goose meat slow-cooked with green peppers and mushrooms, delivering a rich, savory flavor.
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  Seaweed Roll

  Sea lettuce rolls are made by slicing seaweed into strips and rolling them into cylindrical shapes, typically with minced meat and carrots, then steamed or boiled. Soak the seaweed first, mix with seasonings, roll, and heat to set.
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  Premium Roast Goose

  Premium roasted goose made with优质 goose meat, marinated and slow-roasted to tender, juicy肉 with a crispy skin. Main ingredient: goose meat; seasonings include soy sauce, cooking wine, ginger slices, and green onion segments.
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  Soy Sauce Goose Feet

  Soy Sauce Goose Feet is a traditional Chinese dish made with goose feet that are boiled and then soaked in soy sauce. The main ingredients include goose feet, soy sauce, and spices, with a soft texture and rich flavor.
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  Collarbone

  Collarbone refers to the spinal bone portion of pork or chicken, typically using the meaty collarbone area. After marinating, it is cooked by frying, grilling, or stewing to allow the flavors to penetrate and achieve a tender, crispy texture.
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  Goose Feet

  Goose feet dishes are made from goose claws, which are blanched and deodorized before being braised, stewed, or simmered to achieve a soft, flavorful texture.
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  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
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  Spicy Duck Wings

  Spicy duck wings is a dish primarily made with duck wings, prepared by marinating and stir-frying. The duck wings are first marinated in a special spicy and numbing seasoning to absorb the flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, fully absorbing the rich spicy and numbing aromas.

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