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Tianhe Sheng Roast Duck Restaurant (Lunyong Meili Hui Branch)

北京菜 · ⭐ 4.9

Room 202, 2nd Floor, Luneng Meili Hui, Shunheng Avenue

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
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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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  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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  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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  Premium Crispy Roast Duck

  Premium crispy roasted duck made from high-quality Peking duck, marinated and slow-roasted in a traditional oven. The skin turns golden and crispy, while the meat remains tender and juicy with rich flavor.
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  Wangfu Smoked Pig Elbow Wraps

  Wangfu Smoked Pig Elbow Wraps is a traditional Chinese snack made with smoked pork elbow meat, scallions, sauce, and thin pancakes. The pork is sliced and mixed with seasonings, then wrapped in thin pancakes.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Old Beijing Fried Eggplant

  Old Beijing fried eggplant is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is deep-fried or pan-fried, then stir-fried with garlic, green onions, soy sauce, sugar, and vinegar to absorb the savory sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Premium Crispy Meatballs

  Golden Grade Dry-Fried Meatballs are made primarily from pork, seasoned with scallions, ginger, and other spices. After being finely chopped, the mixture is shaped into meatballs and then cooked using a dry-frying technique. The result is meatballs with a crispy exterior and tender interior, colored golden yellow.
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  Orange-Scented Crispy Roast Duck

  Premium duck meat marinated and roasted to perfection, with a crispy skin and tender flesh. Orange peel and spices are added during roasting for a unique aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Mahjong Candy Cake

  Mahjong sugar cakes are sweet pastries made primarily from flour, with added sugar and oil. The dough is rolled thin, spread with a sugar-oil mix, rolled up, cut into segments, then flattened and fried or baked until golden brown.

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