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Yi Long Ba Dao · Beijing Roast Duck (Bai Zhishi Fang Branch)

北京菜 · ⭐ 4.6

No. 87 Guang'anmen Nanbinhe Road, Building 2, 1st Floor

Dishes

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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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  Sweet and Sour Yellow River Carp

  Sweet and sour Yellow River carp made with fresh fish, deep-fried until crispy, then glazed in a tangy sauce of sugar, vinegar, soy sauce, rice wine, ginger, and garlic. Bright red in color, tender meat, perfectly balanced sweet and sour flavor.
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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Crispy Shrimp Balls

  Crispy shrimp balls made with fresh shrimp, deveined and留尾, marinated, coated in light starch or batter, then deep-fried until golden and crispy. Tender shrimp inside, crunchy outside.
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  Lychee Shrimp Balls

  Lychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
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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 Flatbread (5 lbs)

  Fish head with flatbread is a dish featuring a large fish head and dough饼, simmered with ginger, scallions, soy sauce, and other seasonings. The flatbread is added at the end to absorb the rich broth.
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  Caviar Roast Duck

  Caviar Roast Duck is a dish that blends traditional and modern elements. A tender duck is marinated and roasted using a special method until the skin turns golden and crispy. Finally, it is garnished with precious caviar, adding a touch of oceanic freshness.
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  Carassius Leaping Over the Gate

  Carassius auratus jumping over the Dragon Gate is a dish featuring an entire carp. The fish is scored, marinated, and deep-fried until crispy, then glazed with sauce. Decorated with carrots and cucumbers shaped like a dragon gate, symbolizing good fortune.
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  Chicken丝 Colorful Glass Noodles

  Chicken丝 Five-color Cold Noodles is a cold dish made with chicken breast, cucumber, carrot, bean sprouts, and vermicelli. Cooked chicken is shredded, vegetables are sliced, then mixed with soaked noodles and seasonings.

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