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Da Ya Li Roast Duck (Qing Tower Branch)

北京菜 · ⭐ 4.5

70 meters south of the intersection of Qingta West Road and Dacheng North Lane, west side of the road

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Shredded Potato on a Clothespole

  Shredded potato salad is a cold dish primarily made with potatoes. After slicing the potatoes into thin strips, rinse them in water to remove excess starch, then blanch or mix directly with seasonings. Typically, ingredients such as chopped green onions, garlic, and cilantro are added, along with seasonings like salt, vinegar, and chili oil. Mix well and serve immediately.
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  Spicy麻 Duck Feet

  Spicy麻鸭掌 is a dish featuring duck feet as the main ingredient, blanched and stir-fried with Sichuan pepper, chili, ginger slices, and other seasonings to absorb the numbing-spicy flavor. The texture is chewy with rich taste.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Crispy pancake roll with hairtail fish

  A dish made with hairtail fish, wrapped in a pan-fried flatbread and fried dough sticks. The fish is marinated and then pan-fried or deep-fried, then rolled up with the flatbread and dough sticks for a rich texture.
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  Special Small Oil Cake

  Special small oil cakes are a type of dough food made primarily from flour, mixed with water and a small amount of salt to form a dough, which is then rolled into thin sheets and pan-fried in hot oil. During preparation, the dough is divided into small portions, rolled into round thin pancakes, and deep-fried in oil until both sides turn golden and crispy, resulting in a texture that is crunchy on the outside and soft on the inside.
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  Pork Trotter with Soybeans

  Pig trotter and soybeans is a dish made primarily with pig trotters and soybeans. After blanching, the trotters are stewed with soybeans and seasonings like ginger, scallions, and cooking wine, then slowly simmered until the trotters are tender and the beans are soft.
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  Old Beijing Hawthorn Juice

  Old Beijing hawthorn juice is made primarily from fresh hawthorn berries. After washing, removing the seeds, and slicing, the fruit is boiled with water, filtered to extract the juice, and then sweetened with an appropriate amount of sugar. No preservatives or artificial colors are added during production, preserving the natural flavor of the hawthorn.
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  Steamed Egg Custard with Crab Roe

  Crab roe steamed egg custard is a steamed dish primarily made with eggs and crab roe. Beat the eggs, then mix in an appropriate amount of warm water until well combined. Strain to remove bubbles, then add the crab roe and stir evenly. Place in a steamer and steam over medium-low heat until the egg mixture sets into a smooth and tender custard.
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  Shrimp with Water Chestnuts

  Horsehead Stir-Fried Shrimp is a dish primarily made with fresh shrimp and water chestnuts. After processing, the shrimp is quickly stir-fried with sliced water chestnuts, typically enhanced with a small amount of scallions, ginger, and garlic for aroma. Seasoned and swiftly served to preserve the fresh and tender texture of the ingredients.
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  Fish Head with Fried Dough Sticks

  Fish head with fried dough sticks is a unique dish featuring fresh fish head and crispy fried dough sticks as main ingredients. The fish head is first stewed until the broth becomes rich and flavorful, then the fried dough sticks are added to absorb the delicious essence of the fish head. Finally, the dish presents a perfect fusion of tender fish head and crispy dough sticks.

Reviews

• brash_capuchin
  Went to this Peking duck place near me over the Dragon Boat holiday and honestly it was so good!! The duck skin was super crispy — like you could actually hear the crunch when you bit into it. Comes with the sweet bean sauce and scallion strips which is the classic way to eat it, and yeah it was legit, really authentic tasting. The restaurant itself was pretty clean and the service was solid, food came out fast too, and the server actually showed us how to wrap it best. I've walked past this place a bunch of times and finally tried it, definitely should've come sooner. Flavor was just as good as I bet it's always been, super fragrant. If you live in the area you should totally check it out, super convenient.