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Tai Xueshi Roasted Duck & Cod Head Soup (Gui You Building Branch)

Home-style Chinese cuisine · ⭐ 4.4

5th Floor, Guiyou Building, No. 1, Yunjing East Road

Dishes

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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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  Original Free-Range Chicken

  Original free-range chicken is a dish made with fresh free-range chicken, typically boiled in water to preserve its natural flavor. Minimal seasonings are used, with ginger slices and scallions added for aroma and to reduce odor, keeping the meat tender and fresh.
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  Japanese-style Quinoa Salad

  A Japanese-style quinoa salad featuring quinoa as the main ingredient, combined with fresh vegetables like lettuce, cucumber, cherry tomatoes, and avocado. Drizzled with a touch of olive oil, lemon juice, and sea salt, then mixed and ready to enjoy.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Braised Pork Belly

  Braised pork belly is made from fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy.
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  Clay Pot Beef Steak

  Pot-roasted steak is a dish featuring steak as the main ingredient, combined with vegetables like onions and carrots, slow-cooked in a clay pot over low heat. The steak is usually marinated and cooked with seasonings, allowing ingredients to blend fully through the pot's insulation for a tender texture.
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  Furu Juice Roman Lettuce

  Furu Juice Roman Lettuce is a cold dish made with Roman lettuce and furu juice. The main ingredients are Roman lettuce and furu juice, which are mixed together for a fresh and unique flavor.
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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.
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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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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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