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Tai Xueshi Roast Duck & Fish Head Soup (Wanan Store)

北京菜 · ⭐ 4.2

Building 4, Kaiyangli Area 1, You'anmen Wai Street, Youwai Building, 1st Floor

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Traditional Sichuan Boiled Pork

  Traditional Sichuan-style boiled pork dish uses pork tenderloin as the main ingredient, with vegetables like mung bean sprouts and cabbage. The meat is sliced, marinated with starch and egg white, then blanched with vegetables in boiling water. Finally, hot oil and spices such as chili and Sichuan peppercorns are poured on to create a spicy, numbing, and fragrant flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Half-Portion Roast Duck

  Half a roasted duck made from premium Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, served with lotus buns, sweet bean sauce, scallions, and cucumber strips.
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  地道宫保鸡丁

  地道宫保鸡丁是一道经典川菜，以鸡胸肉丁、花生米、干辣椒和花椒为主要食材。制作时先将鸡肉切丁腌制滑炒，再与炸香的花生米、干辣椒、花椒一同爆炒，最后淋入由糖、醋、酱油等调制的宫保汁快速翻炒收汁。成品色泽红亮，口感层次丰富：鸡肉嫩滑，花生香脆，味道集麻辣、酸甜、咸鲜于一体，带有独特的'糊辣荔枝味'，是一道下饭佐酒的佳肴。
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Scallion-Braised Sea Cucumber

  Scallion-braised sea cucumber is a dish featuring soaked sea cucumber and scallions. The sea cucumber is soaked beforehand, then simmered with scallion segments in broth, soy sauce, and cooking wine until tender and infused with flavor.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Bamboo Shoot Tofu Strips

  Fragrant Chinese toon and tofu shreds is a dish made primarily from tender Chinese toon and tofu. Cut the tofu into fine strands, wash and chop the Chinese toon, then mix both ingredients together with seasonings and toss well. This dish typically requires no cooking—it is served cold as a salad.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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