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Kaiyang Lou · Jing Cai Roast Duck Restaurant (Wuan Branch)

北京菜 · ⭐ 4.0

No. 6, Kaiyangli Area 5, Kaiyangli 2nd Street, Youwai

Dishes

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  Beijing-style Vegetarian Assorted Dishes

  Jing-style vegetarian mixed vegetables is a dish made with various seasonal vegetables such as carrots, wood ear mushrooms, bean sprouts, green peppers, shiitake mushrooms, and tofu skin. After washing and slicing the ingredients, blanch them in boiling water, then stir-fry with seasonings to create a colorful, crisp dish.
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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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  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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Salted Dried Shrimp and Pig Trotter

  The pork knuckle is blanched, then stewed with dried scallops and seasonings until tender and flavorful. The dish has a glossy red color and succulent meat infused with the umami of scallops.
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  Signature Crispy Roast Duck

  Signature crispy roast duck made from premium Peking duck, marinated and roasted in a traditional hang炉. Skin turns golden and crispy, meat tender and juicy. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Signature Fish Head with Flatbread

  Signature Fish Head with Pancake is a dish made by stewing a large fish head with ingredients such as tofu and vermicelli. The fish head is first pan-fried and then slowly simmered in rich broth, resulting in a flavorful sauce and tender fish meat. The pancake, typically a flatbread, is soaked into the soup until soft and absorbs the essence of the broth.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Special Sauce Pork Elbow

  Special sauce braised pig trotter is a traditional dish made primarily from pig trotters. To prepare it, the trotters are first cleaned and simmered until tender, then slowly stewed in a specially prepared sauce to absorb the rich flavors. The finished dish has a bright red color, tender and juicy meat, and an aromatic sauce that fills the air.
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  Beijing-style grilled lamb on a hot iron

  Old Beijing grilled lamb is a traditional dish made primarily with fresh lamb, which is marinated and then directly grilled on a hot iron griddle. The lamb is usually sliced into thin pieces or small chunks and seasoned with cumin, chili powder, and other spices. It is quickly cooked over high heat to achieve tender, juicy meat with a slightly charred exterior and a soft, succulent interior.
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  Eggplant from That Autumn

  Eggplant sliced and deep-fried until golden, then stir-fried with garlic, green onions, soy sauce, sugar, and a touch of vinegar.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sizzling Shrimp Mushroom Tofu

  A dish featuring fresh shrimp, mushrooms, and tofu. Peel and devein shrimp, slice mushrooms, and cube tofu. Sauté ingredients on a preheated iron plate with seasonings for even flavor absorption, then stir-fry and serve.

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