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Da Ya Li Kui Roast Duck (Bahli Zhuang Branch)

北京菜 · ⭐ 4.5

No. 18 Xibali Zhuang Road, Courtyard No. 1, 1st Floor

Dishes

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  Braised Baby Bok Choy with Wood Ear Mushrooms

  Stir-fried baby bok choy and wood ear mushrooms, tender and crisp with a refreshing taste. First soak and clean the mushrooms, cut the baby bok choy into segments. Heat oil in a pan, sauté garlic, add baby bok choy until just cooked, then add mushrooms and stir well. Season and serve.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Signature Crispy Roast Duck

  Our signature crispy roast duck is made from tender ducks that are carefully marinated and then roasted using a special technique. The finished dish features a crispy skin and succulent, juicy meat with an irresistible aroma.
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  Squirrel-shaped Mandarin Fish with Osmanthus

  Squirrel-shaped mandarin fish is made from fresh mandarin fish, deboned and cut into diamond-shaped incisions. After frying, it's coated with a sweet and sour sauce made from sugar, vinegar, and tomato paste. The dish resembles a squirrel, with a crispy exterior and tender interior, golden color, and balanced sweet-sour flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Crispy pancakes with shredded fish rolls

  Fried ribbon fish wrapped in flatbread and sesame sticks, a dish featuring marinated ribbon fish pan-fried or deep-fried, then rolled with flatbread and crispy fried dough strips.
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  Special Sauce-Braised Pork Elbow

  Special sauce-braised pork knuckles, featuring tender meat and a rich red glaze from soy sauce, sugar, and cooking wine.
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  Old Beijing Hawthorn Juice

  Old Beijing hawthorn juice is made primarily from fresh hawthorn berries. After washing, removing the seeds, and slicing, the fruit is boiled with water, filtered to extract the juice, and then sweetened with an appropriate amount of sugar. No preservatives or artificial colors are added during production, preserving the natural flavor of the hawthorn.
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  Steamed Egg Custard with Crab Roe

  Crab roe steamed egg custard is a steamed dish primarily made with eggs and crab roe. Beat the eggs, then mix in an appropriate amount of warm water until well combined. Strain to remove bubbles, then add the crab roe and stir evenly. Place in a steamer and steam over medium-low heat until the egg mixture sets into a smooth and tender custard.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth高山脆竹笋 is a dish made primarily from fresh highland crisp bamboo shoots, simmered in chicken stock. After blanching, the bamboo shoots are slowly stewed with chicken broth, allowing them to absorb the rich aroma and flavor of the chicken, resulting in a refreshing and crisp texture.

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