Close

Hutong Small Courtyard Roast Duck Specialty Store (Suzhou Bridge • Weigongcun Branch)

北京菜 · ⭐ 4.8

No. 3 Building, Changwa Residential Community, Changwa East 1st Street (near Beijing Zoo, Summer Palace, Beijing Institute of Technology, and Wanliu; recommended for family dinners and birthday gatherings)

Dishes

• 

  Seven-color Pepper Juice Ray Fish (Three Ways)

  Seven-color Pepper Juice Ray Fish (Three Ways) is a dish made with ray fish and seven-color pepper juice. Main ingredients include ray fish, colored peppers, and seasonings, cooked by pan-frying or stewing, with a fresh and slightly spicy flavor.
• 

  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.
• 

  Buddhist Vegetarian Roast Goose

  Buddhist vegetarian roast goose is a plant-based dish made primarily from tofu skin, rolled into a goose shape, steamed, then marinated in a sauce of soy sauce, sugar, and spices before being pan-fried until golden. No animal products are used, reflecting vegan principles.
• 

  Red Bean Cold Cake

  Red bean cold cake is a chilled dessert made primarily from red beans. The red beans are cooked until soft, then mixed with sugar and starch to form a uniform paste. This mixture is poured into a mold and cooled until it solidifies. Once set, it is cut into pieces and ready to eat.
• 

  Crispy Shrimp from Small Bistro

  Xiaoguan Crispy Puff Pastry Shrimp is a dish featuring large shrimp as the main ingredient. The shrimp are coated in a crispy pastry and deep-fried until golden and crunchy, then served with a specially crafted seasoning that creates an appealing appearance and delightful texture.
• 

  Imperial Flame Beef

  Yuting Flame Beef is a dish made primarily from beef tenderloin, paired with vegetables such as onions and green peppers. After marinating, it is quickly stir-fried at high heat. A special sauce is added during cooking, and finally, alcohol is ignited in the serving plate to create a flame effect, enhancing both visual and taste experiences.
• 

  New-style Seafood Mǎoxiāng

  A modern-style seafood Mao Xue Wang is based on ingredients such as duck blood, mung bean sprouts, yellow soybean sprouts, luncheon meat, and fish tofu. It includes seafood like shrimp, squid, and clams. After stir-frying with beef tallow hot pot base and boiling in water, it is garnished with green onions and cilantro.
• 

  Flame Maotai Roast Duck

  Flame Maotai Roast Duck is a specialty dish made with high-quality duck meat, marinated with Maotai wine and then roasted. The skin is crispy, the meat is tender, and it has the unique aroma of Maotai wine.
• 

  Amber Gold Thread Pear Soup

  Amber Gold Thread Pear Soup is made primarily with snow pears, combined with rock sugar, goji berries, and a small amount of silver ear fungus. The snow pears are cored and sliced into thin threads, then simmered together with the ingredients. To prepare, place the pear threads along with rock sugar, goji berries, and silver ear fungus in a pot, add water, and slowly cook over low heat until the broth thickens and the pear threads become soft and tender, turning an amber color.
• 

  Amber Gold Thread Pear Soup

  Amber Gold Thread Pear Soup is made with snow pears as the main ingredient. The pears are cored, sliced, and simmered with rock sugar and goji berries. First, the pear threads are blanched to remove bitterness, then cooked slowly with water and rock sugar, and finally goji berries are added briefly to create a clear broth with tender pear threads.
• 

  Homestyle Tofu

  Home-style tofu is a classic dish made with soft tofu, minced meat, mushrooms, scallions, and ginger. Tofu cubes are pan-fried until golden, then simmered with seasoned minced meat to absorb the rich broth flavor.
• 

  Secret-Recipe Nut Crust Shrimp

  Spicy nut-crusted shrimp made with fresh shrimp, deveined and留尾, marinated in secret seasoning, then coated with a crispy crust of crushed nuts and flour, fried or baked. Crispy outside, tender inside.
• 

  Pickled Garlic with Pig Intestines

  Garlic pork intestine is a dish primarily made with腊八蒜 (Laba garlic) and pork intestines. The preparation involves cleaning the pork intestines thoroughly, boiling them until cooked, then stir-frying them together with the pickled Laba garlic until fully flavored.
• 

  Half Crispy Roast Duck

  Half a crispy, non-greasy Peking duck made from premium Beijing ducks, marinated and roasted in a traditional oven. Crispy skin, tender meat with distinct layers of flavor. Special seasoning and slow roasting over fruit wood charcoal ensure even flavor absorption and fat distribution.
• 

  Crispy Pastry Eggplant

  Crispy Pastry Eggplant is a dish made with small eggplants wrapped in pastry and fried. The main ingredients include small eggplants, flour, eggs, and cooking oil. The small eggplants are cut into pieces, coated with a mixed flour paste, and deep-fried until golden and crispy.
• 

  Golden丝 Pancake

  Golden thread cake is a traditional Chinese pastry made primarily from flour. After careful kneading and fermentation, it is rolled into fine strands and then baked. The crust is golden and crispy with distinct layers, where each strand is clearly separated, resembling golden threads—hence the name.
• 

  Duck Skin

  Duck skin is the skin part peeled from roasted duck or other cooked ducks, specially processed to become crispy. It is usually cut into small pieces and served as a unique dish or ingredient. The preparation method mainly includes peeling and baking until golden and crunchy.

Reviews