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Yin San Dou Ji · Yin San Roasted Duck (Nan Lu Guzhi Store)

北京菜 · ⭐ 4.6

No. 20, Nanluoguxiang

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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  Beijing Crispy Meat Pot

  Beijing Crispy Pork Pot is a traditional Beijing dish, primarily made with pork belly. The preparation involves slicing the pork belly thinly, marinating it, then frying it in oil until crispy. It is then simmered in a rich broth with various seasonings, allowing the pork to absorb the flavorful sauce. Finally, it is served with seasonal vegetables to enhance the texture and taste.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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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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  Yin San Douzhi

  Yin San Douzhi is a traditional snack primarily made from yellow beans, processed through prolonged soaking, grinding into pulp, and cooking. The bean juice has a bright yellow color, a smooth texture, and a rich soy aroma. It is typically served with pickled vegetables and fried dough twists, offering a deep, flavorful taste and abundant nutrition.
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  Yin San's Soybean Juice with Five Delicacies

  Yin San Douzhi Wu Xiao Fu is a dish made with fermented soy milk as the main ingredient, served with five small side dishes: pickled radish, tofu cubes, peanuts, preserved vegetables, and cilantro. The dish is delicately arranged and has a unique flavor.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Beijing-style Milk Skin Yogurt

  Old Beijing milk skin yogurt is a traditional Beijing dessert, primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, and allowing it to ferment undisturbed until a solid milk skin forms. It has a delicate texture and a balanced sweet-sour taste.
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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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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.

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