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Qin Huai Sheng Yan · Huaiyang Cuisine · New Beijing Cuisine · Roast Duck (Olympic Forest Park Bird's Nest Store)

江浙菜 · ⭐ 4.4

2nd Floor, Elevator No. 4, Jinquan Food Palace, No. 312, Datun North Road

Dishes

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  Beijing Crispy Roast Duck

  Beijing crispy roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is coated with syrup, dried, then grilled over fruit wood charcoal to achieve a crisp skin and tender meat, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  Stir-fried pork with chili

  Thin slices of native pork are stir-fried with chili peppers. The main ingredients are native pork and chili peppers. Heat the wok, add cold oil, then sauté the pork slices until they release their fat, followed by adding the chili peppers and stir-frying until cooked through. Season to taste and serve.
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  Stir-Fried Pork with Small Chilies

  A classic Chinese home-style dish made with pork and small chili peppers. Slice or shred the pork, wash and cut the chilies, stir-fry pork until it changes color, then add chilies and season to taste.
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  Huaiyang First Course

  Huaiyang first course typically features fresh river seafood like mandarin fish, shrimp, or crab roe, paired with ham and bamboo shoots, steamed or simmered to preserve original flavor and nutrition.
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  Huaiyang Boiled Tofu Threads

  Huaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
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  Steamed Tai Bai Fish

  Steamed Tai Bai fish is a dish featuring fresh Tai Bai fish as the main ingredient. After cleaning, the fish is steamed with ginger slices and green onions over high heat to preserve its natural flavor without excessive seasoning.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Bamboo Shoot Spinach with Broad Bean Paste

  Soybean amaranth is a dish made primarily with amaranth and soybean paste. Amaranth is washed, cut into segments, and stir-fried with the paste to absorb its aroma, resulting in a tender texture and rich flavor.
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  Braised Pork Belly with Wine

  Braised pork belly with wine flavor is primarily made from fatty pork belly. After blanching, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices, resulting in tender meat with a glossy red color and the aroma of wine infused into the meat.
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  Sour Soup with Pig Trotters

  Sour soup pig trotters made with pig trotters, pickled cabbage, tomatoes, and ginger, slowly stewed to tender perfection.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, Jiangsu Province, made from fresh ducks marinated with salt, Sichuan pepper, and star anise, then boiled to preserve its tenderness and original flavor.

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