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Chun Bing Jia Chang Cai Kao Ya Duck (Tongzhou Branch)

北京菜 · ⭐ 4.8

Adjacent to the east gate of Lilaocun Community, Yile Middle Road

Dishes

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  Sichuan Mǎoxiěwàng

  Sichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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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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  Dry-Fried String Beans

  Dry-fried green beans is a Chinese dish featuring green beans as the main ingredient. After removing the strings and cutting into segments, the beans are stir-fried in oil until slightly wrinkled, then seasoned with garlic, chili, and other ingredients to achieve a flavorful, crispy texture.
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  New-style Sweet and Sour Egg with Wood Ear Mushrooms

  A modern stir-fried scrambled eggs with wood ear mushrooms, carrots, and pork. Eggs are cooked separately, then quickly stir-fried with sliced pork, mushrooms, and carrots, followed by a sauce of vinegar, soy sauce, and sugar, mixed in and cooked until flavorful.
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  Spring Roll with Sweet Soy Sauce Shredded Pork

  A traditional Chinese dish featuring shredded pork stir-fried in sweet soy sauce, wrapped in thin spring pancakes with scallions and cucumber for a savory, aromatic bite.
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  Spring Pancake Wrapped with Pork Shank

  Spring pancakes wrapped around sliced boiled pork shank, served with scallions, cucumber strips, and sweet bean sauce or yellow soybean sauce.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stewed Cod with Mother's Touch

  Mother's stewed hairtail is a home-style dish using hairtail as the main ingredient. The fish is cut into segments, pan-fried until golden on both sides, then simmered with葱姜蒜, soy sauce, cooking wine, sugar, and water until the sauce thickens and the fish is flavorful.
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  Preserved Garlic Braised Intestines

  Garlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.

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