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Hong Sheng Lou Roast Duck Restaurant

北京菜 · ⭐ 3.9

No. 141, Dongdajie Gulou

Dishes

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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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Emotional Braised Pork Slices

  Emotional stir-fried pork slices feature tender pork loin slices marinated with starch and egg white, then fried or stir-fried, combined with green peppers and onions, and finished with a seasoned sauce.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Old Beijing Fried Sauce Noodles

  Old 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.
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  Peking-style Soy Sauce Radish

  Old Beijing sauce radish is a traditional cold dish made from white radish and sauce. After salting and draining to remove bitterness, the radish is mixed with sweet bean sauce, garlic, sugar, and vinegar, then marinated for several hours to absorb flavor. The finished dish is clear in color, crisp in texture, and uniquely flavorful.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Shrimp with Baby Bok Choy

  Shrimp and bok choy is a home-style dish using bok choy and dried shrimp. Wash and cut bok choy, soak shrimp in water. Heat oil, sauté garlic, add bok choy until soft, then mix in shrimp and salt. Simple and quick, preserving natural flavors.
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  Shrimp and Bok Choy in Oil

  Shrimp and bok choy is a home-style dish using shrimp and bok choy as main ingredients. Wash and cut bok choy, soak shrimp in advance. Heat oil, stir-fry shrimp first, then add bok choy until cooked through, season to taste. Simple preparation highlights natural flavors.
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  Crispy Braised Carp

  A dish featuring crispy fried carp simmered in a savory sauce with aromatics like ginger, garlic, and scallions, resulting in tender fish and rich flavor.

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