Da Li Chan · Roasted Duck · New Beijing Cuisine (Former Store)
北京菜 · ⭐ 4.4
No. 88 Dazhalan West Street
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 88 Dazhalan West Street. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Emperor Qianlong's Cabbage, Beijing Crispy Meat Pot, Kung Pao Chicken.
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: Beijing
- Category: 北京菜
- Rating: 4.4
- Address: No. 88 Dazhalan West Street
- Popular dishes: Emperor Qianlong's Cabbage, Beijing Crispy Meat Pot, Kung Pao Chicken, Squirrel-shaped Mandarin Fish, Grilled Lamb on Hot Plate
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Beijing Crispy Meat PotBeijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Grilled Lamb on Hot PlateCharcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
Spicy Fish Head with Fried Dough SticksThe fish head, marinated and simmered with ginger slices and green onions, yields a rich broth and tender flesh; served with crispy golden fried dough sticks for a delightful contrast of textures.
Old Beijing Fried Sauce NoodlesOld 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.
Xue'er Premium Roast DuckXue'er's premium roast duck is made from high-quality Peking duck, marinated and roasted in a hanging oven. The skin is crispy and the meat tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.