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Yixiu Fang Yue Cuisine Roast Duck (West直 Branch)

Cantonese cuisine · ⭐ 4.8

Room 201, 2nd Floor, No. 28 Xizhimen Wai South Road

Dishes

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  Swan-shaped Delicacy

  One品 Swan Pastry is a dessert made from flour, eggs, and cream, rolled, filled, shaped, and baked. Resembling a swan with distinct layers and a crispy texture.
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  Traditional Fruitwood Roast Duck

  Traditional fruitwood-roasted duck is made from tender Beijing duck, roasted over fruitwood fuel. During roasting, the duck skin becomes crispy while the meat stays juicy and fragrant.
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  Lucky and Auspicious Stir-Fried Scallop

  Lucky and Auspicious Stir-Fried Scallop is a Chinese dish made with fresh scallops stir-fried with vegetables and seasonings. It has a fresh taste and bright color, symbolizing good luck.
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  Yixiu Salad

  Yixiu Salad is a cold mixed salad made with fresh vegetables such as lettuce, cucumber, and carrot, dressed with a special sauce, offering a refreshing and healthy taste.
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  Seafood Soup with Imperial Rice

  Seafood Imperial Rice Soup is made with fresh seafood like shrimp, crab, and shellfish simmered in broth, then mixed with rice to absorb the rich flavors. Prepare seafood, sauté with ginger and scallions, add water or broth, boil, then cook rice until soft, finally season.
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  Clear Chicken Soup with Matsutake Mushrooms

  Clear chicken soup with matsutake mushrooms is a dish made primarily from chicken and matsutake. After blanching the chicken, it's simmered with matsutake in water over low heat to blend the chicken's freshness with the mushroom's aroma, creating a clear and delicious broth.
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  Old Turnip and Scallop Steamed Yellow Croaker

  Old turnip and scallop steamed yellow croaker is a Chinese dish made with old turnip, scallops, and yellow croaker, cooked by steaming. It has a fresh and savory taste.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Shounong Heilu Char Siu

  Shou Nong Hei Liu Char Siu uses premium pork belly, marinated and roasted. Marinated with soy sauce, sugar, cooking wine, garlic, and ginger for rich flavor. Slow-roasted at low temperature for tender, juicy meat with a slightly crispy, sweet crust.
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  Vanilla-Roasted Ribeye Steak

  Selecting a tomahawk steak, marinated with herbs and grilled to preserve the beef's natural flavor while infusing herb aroma.
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  Caviar Wood-Grilled Duck

  Roast duck made from premium Peking duck, roasted over fruitwood charcoal until crispy skin and tender meat, served with caviar as garnish or dip to enhance depth and freshness.
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  Spicy Mapo Tofu with Lobster

  Mapo Tofu Lobster features tender tofu and fresh lobster. Blanch tofu, prepare lobster, then stir-fry with doubanjiang, garlic, ginger, and Sichuan peppercorns. Add broth, simmer with tofu, thicken sauce, and garnish with green onions.
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  Black Truffle Sauce Braised Thick Abalone

  Thick fish maw is soaked and simmered with black truffle sauce, absorbing the truffle aroma fully. The texture is soft, chewy, and elastic, enhanced by the rich truffle sauce for a refined flavor.
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  Truffle Asparagus Stir-Fried Shrimp Balls

  Shrimp balls and asparagus stir-fried, enhanced with black truffle for aroma, ingredients well blended, rich in flavor.

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