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Xu Family Duck Shop (Nanjing South · South Plaza Store)

小吃快餐 · ⭐ 4.5

Room 103, Building C1, Duhui Tian Di City, No. 8 Zhucui Road

Dishes

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  Five-Spice Roast Chicken

  Five-spice roasted chicken is made from a whole chicken marinated with star anise, cassia bark, Sichuan pepper, cloves, and fennel, then roasted or stewed. The meat is slowly cooked to allow the spices to penetrate deeply.
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  Five-Spice Braised Duck Head

  A flavorful dish made by slow-cooking duck heads in a savory five-spice sauce, resulting in tender and aromatic meat.
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  Signature Roast Duck

  Our signature roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Signature Salted Duck

  Signature salted duck is made from fresh duck meat, marinated and boiled. The meat is seasoned with salt, Sichuan pepper, and star anise, then gently simmered to preserve its tender flavor.
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  Salted Duck Tongue

  A traditional Chinese cold dish made by boiling duck tongues in salted water, resulting in a tender and savory flavor.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Spicy Duck Board

  Sauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.
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  Nanjing Roast Duck

  Nanjing roast duck is made from Beijing ducks, which are marinated and then roasted in a hanging oven. Before roasting, the duck is inflated to separate the skin from the meat, then coated with sugar water to enhance color and crispiness. It is finally slow-roasted over fruitwood charcoal until the skin turns golden and crispy while the meat remains tender and juicy. When serving, it is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Delicious Suckable Duck Wings

  Fresh duck wings marinated and deep-fried, then simmered in a secret sauce for rich flavor and tender texture.
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  Fresh Duck Liver

  A dish made with fresh duck liver stir-fried with aromatics, offering a tender texture and rich flavor.
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  Duck Gizzard and Intestine Stir-fry

  A dish made with duck gizzards and intestines, stir-fried with spices for a spicy and savory flavor.

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