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Dongxing Long Roast Duck Restaurant (Former Store)

北京菜 · ⭐ 4.8

No. 43, Xixinglong Street, Qianmen Subdistrict

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Traditional Fruitwood Roast Duck

  Traditional fruitwood-roasted duck is made from tender Beijing duck, roasted over fruitwood fuel. During roasting, the duck skin becomes crispy while the meat stays juicy and fragrant.
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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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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Signature Crispy Meatballs

  Signature crispy fried meatballs made from pork mince, scallions, ginger, egg, and starch, shaped into balls and deep-fried until golden and crunchy. Crispy outside, tender and juicy inside.
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  Signature Sauce-Braised Pork Cubes

  Spicy sauce stir-fried pork cubes is a dish made with diced pork, green peppers, onions, and seasonings like soy sauce and sweet bean sauce. The pork is marinated, then quickly stir-fried, combined with vegetables, and finished with sauce for tender meat and rich flavor.
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  Clay Pot Stewed Old Tofu

  Clay pot stewed old tofu is a traditional Chinese dish made with old tofu, minced meat, mushrooms, and wood ear fungus, cooked slowly in a clay pot. It has a soft texture and rich broth.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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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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  Beijing Prince's Grilled Meat

  Old Beijing Beileye roast meat features premium beef and mutton, sliced, marinated with secret spices, then grilled over charcoal. The slices are crispy outside and juicy inside, served with scallions, cucumber strips, and sauce wrapped in thin pancakes.
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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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