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108 Dao • Jing Yan • Beijing Roast Duck (Moon Gate Branch)

北京菜 · ⭐ 4.6

No. 2A, Yuetai West Street (beside the west entrance of Yuhai Hotel)

Dishes

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  Deep-Fried Meatballs

  Deep-fried meatballs is a traditional Chinese dish made with pork and seasonings like scallions and ginger, formed into meatballs and then deep-fried. It has a crispy exterior and tender interior with a fragrant aroma.
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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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  Five-Spice Fried Pork Tenderloin

  Five-Spice Fried Pork Tenderloin is a Chinese dish made with pork tenderloin marinated with five-spice powder, salt, soy sauce, and other seasonings, then deep-fried. It has a crispy exterior and tender interior with a rich aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Signature Roast Duck

  Our signature roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Rose Tea

  Rosa tea is primarily made from dried rose petals, which are washed, dried, and then brewed with tea or separately. To prepare, place the rose petals in a cup, pour boiling water over them, and let it steep for several minutes before drinking.
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  Rose-Scented Roast Duck

  Rose-scented roasted duck is made primarily from duck, which is marinated and then roasted in a hanging oven. During marination, rose jam, cooking wine, soy sauce, and other seasonings are added to allow the duck meat to absorb the fragrance of roses. During roasting, the duck skin becomes crispy while the duck meat remains tender, infused with a subtle rose aroma.
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  Pickled Garlic and Pig Intestines Stir-fry

  腊八蒜烩肥肠 is a dish made primarily from pork intestines and Laba garlic. After cleaning and blanching, the intestines are stir-fried with pickled Laba garlic and seasoned, then simmered until flavorful. The dish has a bright red color and rich garlic aroma, with tender, soft intestines.
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  Stir-Fried Crab-Like Dish

  Scrambled crab is made primarily from fish meat or eggs, named so because the finished dish has a bright red color and resembles a crab in shape. The basic method involves mixing the main ingredients with seasonings such as ginger paste, then stir-frying or steaming to cook.
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  Copper Pot Pear Soup

  Copper Pot Pear Soup is a sweet soup made primarily with snow pears, combined with rock sugar and water, slowly simmered in a copper pot. To prepare, peel and cut the pears into pieces, then add them along with rock sugar to the copper pot. Add适量 water and gently simmer over low heat until the pear flesh becomes tender and the broth turns clear and sweet.
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  Fish Head with Pancake (3 lbs)

  Fish head with flatbread is a dish primarily made with a large fish head and flatbread. The fish head, after preparation, is stewed together with seasonings to create a rich broth and tender, flavorful fish head; the flatbread is then added to the soup at the end, absorbing the broth and becoming soft and delicious.

Reviews

• thoughtful_heron
  Came here for lunch on the weekend with my bestie and wow, totally get why it's got such a rep. The standout for sure was the rose-scented roast duck — the skin and meat just separate so cleanly, and that crispy skin dipped in sugar?? Absolute heaven. Duck meat portion was really generous too. We also got the fish head with baked pancakes and honestly the broth was super thick and rich, and the pancakes had soaked up all that flavor so well. The pork trotters were fall-off-the-bone tender, salty and aromatic — bomb with rice soaked in that broth. Place is cozy and cute, good for hanging out with a few friends. Staff was super attentive and even asked about dietary restrictions ahead of time. Weekends at lunch it does get pretty packed so maybe go a little off-peak, but waiting wasn't bad. We ordered a few dishes for two and it came out to around 70 per person, super worth it. Took the leftovers home too — no way we were wasting that.