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Yu Shi Roast Duck

北京菜 · ⭐ 4.4

Huixue Road, Huijiejiayuan

Dishes

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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
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  桂花酥皮烤鸭

  桂花酥皮烤鸭以北京烤鸭为基底，外皮经挂炉烤制后酥脆，搭配特制桂花酥皮包裹鸭肉食用。主要食材包括鸭子、桂花糖浆和酥皮面团，制作时先将鸭子腌制后挂炉烤制，再将酥皮擀薄后裹入鸭肉，最后以低温烘烤定型。
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  津门老爆三

  津门老爆三是一道以猪里脊肉、青椒和洋葱为主要食材的炒菜。将猪里脊切片后用调料腌制，与切好的青椒和洋葱一同快速翻炒，加入酱油、料酒等调味品，炒至食材熟透且入味。
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  Braised Chicken with Bamboo Clam Yellow

  A savory dish combining chicken and bamboo clam yellow, slowly braised to enhance flavor and tenderness.
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  Red Osmanthus Moscow Yam

  A sweet dessert made with steamed yam slices drizzled with red osmanthus syrup, offering a delicate floral aroma and soft texture.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Winter Melon Dumplings

  Steamed dumplings filled with fresh shepherd's purse and pork, offering a delicate and savory taste.
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  Shrimp Paste Stir-fried Organic Cauliflower

  A Cantonese dish featuring organic cauliflower stir-fried with shrimp paste, garlic, and ginger, delivering a savory and slightly spicy flavor.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Caviar Pastry Roast Duck

  Roast duck with crispy skin and tender meat, topped with caviar for a luxurious twist on the classic dish.
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  Fresh Chili Blood Slices Hot Pot

  A spicy Sichuan-style dish made with duck blood, tripe, and beef tendon, stir-fried with fresh chilies and Sichuan peppercorns for a bold, numbing flavor.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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