Beijing Lao Wu Roast Duck (Fuqiang Farmers Market Store)
北京菜 · ⭐ 3.6
Stall 38, Inside Fuqiang Agricultural Market, No. 246 Lubuqiao Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, 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 Stall 38, Inside Fuqiang Agricultural Market, No. 246 Lubuqiao 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: Handmade Lotus Leaf Wraps, Shredded Roast Duck, Roast Duck Skin.
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: Suzhou
- Category: 北京菜
- Rating: 3.6
- Address: Stall 38, Inside Fuqiang Agricultural Market, No. 246 Lubuqiao Street
- Popular dishes: Handmade Lotus Leaf Wraps, Shredded Roast Duck, Roast Duck Skin, Secret-Recipe Sweet Soy Sauce
China trip · China travel
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Dishes
Handmade Lotus Leaf WrapsHandmade lotus leaf buns are a traditional Chinese flour-based dish, made by mixing water and seasonings into dough, rolling it thin, and steaming. Shaped like lotus leaves, they are soft and elastic, often used to wrap meats and vegetables.
Shredded Roast DuckHand-teared roast duck is a dish primarily made with duck, using plump Beijing duck or similar breeds. After marinating and roasting in a hanging oven, the duck skin becomes crispy while the meat remains tender and juicy. Once roasted, the duck is cooled and then torn by hand into strips for easy eating.
Roast Duck SkinPeking duck is a dish made from Beijing ducks, marinated and roasted in a hung oven, resulting in crispy skin and tender meat. Served as thin slices with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Secret-Recipe Sweet Soy SauceSpecial sweet soy sauce is a thick sauce made primarily from flour, water, sugar, and salt, fermented and simmered to perfection. To prepare it, flour is first mixed into a paste and naturally fermented, then sugar and salt are added for seasoning. It is slowly cooked over low heat until it becomes thick and sticky, resulting in a uniquely flavored sweet soy sauce.