Fu Lu Quzhou Duck Head
江浙菜 · ⭐ 3.6
Unit 5, Beijing Fangtang, Huo Sha Road, No. 1138
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 5, Beijing Fangtang, Huo Sha Road, No. 1138. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Chicken Thighs, Spicy Braised Duck Intestines, Braised Chicken Collarbones.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 江浙菜
- Rating: 3.6
- Address: Unit 5, Beijing Fangtang, Huo Sha Road, No. 1138
- Popular dishes: Braised Chicken Thighs, Spicy Braised Duck Intestines, Braised Chicken Collarbones, Braised Chicken Wings, Braised Chicken Thigh
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Dishes
Braised Chicken ThighsBraised chicken drumsticks made with soy sauce, star anise, cinnamon, and bay leaves, resulting in a richly colored, tender, and flavorful dish.
Spicy Braised Duck IntestinesLu La Duck Intestine is a dish featuring duck intestines as the main ingredient, simmered slowly in a seasoned broth with various spices to absorb rich flavors, then enhanced with chili for added heat.
Braised Chicken CollarbonesBraised chicken neck bones are simmered in a seasoned sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
Braised Chicken WingsBraised chicken wings are made by blanching chicken wings and simmering them slowly in a seasoned braising sauce. The sauce typically includes soy sauce, star anise, cinnamon, bay leaves, ginger slices, and green onions to infuse flavor and create a glossy red color.
Braised Chicken ThighBraised chicken legs is a dish made primarily with chicken thighs, which are marinated and slowly cooked to allow the meat to fully absorb the braising liquid, resulting in tender meat and rich flavor. During preparation, the chicken thighs are first soaked in a braising liquid made from various spices and seasonings, then slowly simmered for a period of time to allow the flavors of the liquid to fully penetrate the meat.
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Braised Duck WingsStewed duck wings is a dish primarily made with duck wings, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
Braised Duck NeckSoy sauce duck neck is a dish primarily made with duck neck. The duck neck is first marinated, then slowly simmered in a specially prepared braising sauce until fully flavored. Finally, it is dried and cut into bite-sized pieces.
Braised Duck LegBraised duck leg is a traditional dish primarily made with duck legs. The preparation involves washing the duck legs, marinating them in a specially prepared braising sauce, and then simmering them to allow the meat to fully absorb the rich flavors of the sauce. The finished braised duck leg has a deep color, tender and juicy meat, and an aromatic, savory fragrance.
Drunkard's PeanutSpicy peanut salad made with roasted peanuts mixed with chili, Sichuan peppercorns, garlic, ginger, and a splash of白酒 or yellow wine for aroma, then marinated to perfection.