Jing Cui Xiang Roast Duck (Meiping Road Branch)
北京菜 · ⭐ 3.7
No. 479 Meiping Road, 1st Floor, Unit -6
Dragon Mate tips
If you are traveling in China to visit Shanghai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 479 Meiping Road, 1st Floor, Unit -6. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 北京片皮烤鸭, Battle Axe Duck Head, Whole Cut into Pieces.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: 北京菜
- Rating: 3.7
- Address: No. 479 Meiping Road, 1st Floor, Unit -6
- Popular dishes: 北京片皮烤鸭, Battle Axe Duck Head, Whole Cut into Pieces, Whole Roasted Duck with Duck Frame, Salt-and-pepper Duck Frame
China trip · China travel
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Dishes
北京片皮烤鸭北京片皮烤鸭选用优质北京填鸭，经过腌制、挂炉烤制等工艺制成。鸭子表皮酥脆，肉质鲜嫩，食用时将鸭肉片成薄片，搭配荷叶饼、甜面酱、葱丝和黄瓜条一起卷食。
Battle Axe Duck HeadA dish featuring duck head, marinated and braised with spices and chili for a rich, spicy flavor.
Whole Cut into PiecesA dish where whole poultry or meat is cut into pieces and cooked, often by stewing or braising to retain flavor and texture.
Whole Roasted Duck with Duck FrameA whole roasted duck served with the duck frame, featuring crispy skin and tender meat, often enjoyed with pancakes, hoisin sauce, and cucumber strips.
Salt-and-pepper Duck FrameSichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
Delicate Duck RollsDelicate duck rolls are made by wrapping tender duck breast with shrimp and pork filling, then steamed to perfection for a smooth, savory flavor.
Crispy Duck PiecesCrispy duck pieces made by marinating duck meat, coating with starch, and deep-frying until golden and crunchy.