Close

Xiao Pang Roast Duck Restaurant (Guoming Lou Branch)

北京菜 · ⭐ 4.3

Building 1, Banchang Nanli

Dishes

• 

  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
• 

  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.
• 

  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
• 

  Xiaopang Jiangtuan Stir-fried with Spices

  Xiaopang Jiangtuan Qiangguo is a dish featuring Jiangtuan fish stir-fried with scallions, ginger, garlic, dried chilies, and other seasonings. After preparation, the fish is stir-fried with the spicy aromatics to absorb the flavors, resulting in tender and delicious meat.
• 

  Xiaopang Stir-Fried Fish

  Xiaopang's stir-fried fish is made with fresh carp, stir-fried with scallions, ginger, garlic, and chili. The fish is first cleaned and pan-fried until golden, then aromatics are fried in hot oil, followed by stewing in water or broth and reduced to a glossy sauce.
• 

  Little Fat Crispy Roast Duck

  Xiaopang Su's non-greasy roast duck uses premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, distinct layers of flavor. Oil is carefully controlled during preparation to ensure a non-greasy result.
• 

  Xiaopang Pickled Vegetable Fish

  Xiaopang Pickled Vegetable Fish is a Sichuan dish made with grass carp and pickled vegetables, chili peppers, and other seasonings. The fish is tender, and the broth is sour and spicy, offering a rich flavor.
• 

  Chongqing-style Spicy Chicken

  Mountain City Spicy Chicken is a cold dish made with chicken thighs or whole chicken. After boiling, the meat is shredded and mixed with garlic, ginger, scallions, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame oil. The finished dish has a bright red color, tender texture, and rich spicy flavor.
• 

  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
• 

  Signature Stir-Fried Fish

  Signature stir-fried fish features fresh carp, seasoned with scallions, ginger, garlic, and dried chilies. The fish is pan-fried until golden, then sautéed with aromatics in hot oil, followed by simmering in broth or water to infuse flavor. Garnished with cilantro or green onions.
• 

  Belle's Roasted Lamb

  Belle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.
• 

  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.

Reviews