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Xiao Diào Lí Tāng Beijing Cuisine & Roast Duck (Longhua Club Branch)

北京菜 · ⭐ 4.4

No. 2778 Longhua Road, North Zone, Basement Level 1, Longhua Hui Shopping Mall, N15

Dishes

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  Peking Date-Style Cabbage

  Peking-style hawthorn cabbage is a cold dish made with napa cabbage and hawthorn cake. The cabbage is blanched, drained, mixed with sliced hawthorn cake, and lightly seasoned with sugar and vinegar for a refreshing taste and vibrant color.
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  Beijing Zhajiang Noodles

  Beijing fried sauce noodles feature hand-made noodles tossed with a rich sauce made from minced pork, yellow bean paste, and sweet flour sauce, plus vegetables like cucumber, carrot, and bean sprouts. The noodles are chewy and flavorful.
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  Beijing Tripe Stir-Fry

  Beijing-style tripe is a dish made primarily from beef or lamb tripe. The cleaned tripe slices are quickly blanched in boiling water, then dipped in a sauce made of sesame paste, garlic, cilantro, and chili oil. The cooking process requires precise timing to maintain the tripe's crisp and tender texture.
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  Braised Fish Head with Fried Dough Sticks

  Fresh fish head braised in original broth, served with crispy fried dough sticks for a rich and satisfying meal.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Pan-fried Pork Liver

  Small pan-fried pig liver is a Chinese stir-fry dish primarily made with pig liver. The liver is sliced and marinated with rice wine, light soy sauce, and other seasonings, then quickly stir-fried with辅料 such as garlic slices and ginger threads to make the liver tender and flavorful.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Hutong Corner Sugar Oil Cake

  Hutongkou Tangyou Bing is a traditional Chinese pastry made from dough of flour, water, and a small amount of salt. The dough is rolled out, cut into small pieces, filled with a mixture of brown sugar and oil, then flattened and pan-fried. The finished product has a crispy outer layer and a soft, chewy interior with a rich, sweet aroma.
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  Cheese Pear Crusted Prawn

  Fresh prawns wrapped in crispy pastry with cheese and pear balls, baked to perfection for a savory-sweet flavor.
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  Cheesy Pear Pastry Shrimp

  Cheese pear puff shrimp features fresh shrimp wrapped in puff pastry with pear cubes and cheese. Shrimp is cleaned, filled with a mix of diced pear and cheese, then baked until golden and crispy.
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  Jasmine Roast Duck

  Jasmine roast duck features a whole duck marinated and roasted in a挂炉, with crispy skin and tender meat. Jasmine flowers or tea are added during roasting to infuse the duck with floral aroma.
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  Jasmine Roast Duck (available at select locations)

  Jasmine Roast Duck is made from high-quality duck carcasses, marinated and then roasted in a hanging oven. The skin becomes crispy while the meat remains tender and juicy. During roasting, jasmine flower fragrance infuses into the duck, giving it a subtle floral aroma. It is typically served with thin pancakes, sweet bean sauce, and garnishes such as scallion strips and cucumber sticks, which are used to wrap the duck for eating.
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  Spicy Acidic Bone Soup in Copper Pot

  Stewed pork cartilage with sour cabbage in a copper pot is a dish made primarily from pork cartilage, combined with ingredients such as sour cabbage, ginger slices, and green onion segments. After blanching, the cartilage is placed in a copper pot along with the sour cabbage,适量清水 and seasonings, then slowly simmered over low heat until the cartilage becomes tender and the sour cabbage is fully infused with flavor.

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