Close

Wabayisi Roast Duck Restaurant (Wangfujing Branch)

北京菜 · ⭐ 3.9

No. 74 Wangfujing Street, North Side, Room 03, 1st Floor, Auxiliary Building East of Wangfujing Catholic Church

Dishes

• 

  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
• 

  Beijing Crispy Duck

  Beijing's crispy yet tender roast duck is made from premium Peking ducks, marinated and roasted in a traditional oven. The skin is specially treated to be crunchy while the meat remains juicy and tender, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
• 

  Sichuan Cured Sausage

  Sichuan sausage, made primarily from pork and processed through curing and smoking. It has a bright red color, firm texture, and a distinctive smoky aroma. During production, pork with balanced fat and lean is selected, then marinated with salt, sugar, and cooking wine before being hung in a smokehouse and smoked with wood until dry, preserving the meat's freshness and the harmonious blend of spices.
• 

  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.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
• 

  Hunan-style Sausage

  Hunan-style sausage is made primarily from pork, seasoned with salt, sugar, liquor, and chili powder, then stuffed into casings and dried or smoked to create a traditional preserved meat dish.
• 

  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
• 

  Sichuan Peppercorn Crispy Chicken Cutlet

  Spicy Sichuan pepper crispy chicken cutlet made with breast meat, marinated and coated in special batter, then fried to golden crispiness. Tender inside with a unique numbing aroma from Sichuan pepper.
• 

  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.
• 

  Duck Dish

  Duck meat is a dish primarily made from duck, marinated and slow-cooked or braised. Duck legs or breasts are used with spices like star anise, cinnamon, Sichuan pepper, and ginger, along with soy sauce and cooking wine, resulting in flavorful, tender meat.
• 

  Duck Frame, Chinese Cabbage, Vermicelli, and Tofu Soup

  Duck frame cabbage vermicelli tofu soup is made by stewing duck frame with cabbage, vermicelli, and tofu. The duck frame is blanched to remove odor, then simmered with cabbage and tofu. Vermicelli is added last until soft, then seasoned and served.

Reviews