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Yulin Roast Duck Restaurant (Ma Ju Bridge Branch)

北京菜 · ⭐ 3.9

3rd Floor, Baishang Life Plaza, Building 9, Tongguan District III, Xinghua South Street

Dishes

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  Stewed Fresh Tofu Skin with Soup

  Soak fresh tofu skin in warm water, then simmer with chicken or ham in broth until the tofu absorbs the flavor. Season to taste. Main ingredients: fresh tofu skin and meat accompaniments.
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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Southern Fried Meatballs

  South Fried Meatballs is a traditional famous dish, primarily made from minced pork. The pork is mixed with chopped scallions, ginger, cooking wine, salt, and other seasonings, then shaped into meatballs. These are pan-fried to achieve a crispy exterior and tender interior, and finally simmered with seasoning to allow the meatballs to fully absorb the broth, resulting in a rich and flavorful taste.
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  Cumin Duck Frames

  Cumin duck frames are made from duck bones, blanched and stir-fried with cumin powder, chili powder, ginger slices, and garlic. The meat is firm, flavorful, with a rich cumin aroma and a slightly spicy, savory taste.
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  Kung Pao Chicken

  Kung 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.
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  Signature Boiled Pork

  Signature boiled pork dish features tender pork loin, paired with bean sprouts and cabbage. The meat is marinated, blanched in boiling water, then mixed with stir-fried doubanjiang, chili, and Sichuan peppercorns, finished with hot oil for aroma.
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  Crispy Roast Duck

  Peking duck is made from Beijing ducks, processed through slaughtering, gutting, inflation, hooking, skin blowing, sugar water coating, drying, then roasted in a special挂炉 with fruit wood fire. The skin is crispy, meat tender, and color bright red.
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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
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  Signature Roast Duck

  Signature Peking duck is made from Beijing ducks, marinated and roasted in a special oven. The skin is coated with syrup, dried, then slowly roasted over fruitwood charcoal to ensure tender meat and crispy golden skin. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Blueberry Yam Tartlet

  Blueberry yam tartlet made with steamed yam mashed into a paste, mixed with sugar and cream to form the filling, placed in a tart shell, topped with fresh blueberries, chilled until set, then served.

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