Lao Zhao Roast Duck (Aiguo Li Branch)
北京菜 · ⭐ 3.8
Longchang Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Longchang Road. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Duck, Spring Pancake, 烤鸭必备调料.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Tianjin
- Category: 北京菜
- Rating: 3.8
- Address: Longchang Road
- Popular dishes: Salted Duck, Spring Pancake, 烤鸭必备调料, 茶派蜜桃乌龙茶, 营养滋补鸭汤
China trip · China travel
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Dishes
Salted DuckSalted duck is a traditional dish made by marinating ducks in salt, Sichuan pepper, star anise, and other seasonings, then air-drying or boiling. Main ingredient is duck meat, with various spices and seasonings to create a unique flavor.
Spring PancakeSpring pancakes are thin, paper-like dough sheets made primarily from flour. The dough is rolled into thin layers and cooked on a flat pan. They are commonly served by wrapping various vegetables and meats, offering a soft texture and unique flavor.
烤鸭必备调料烤鸭必备调料通常包括甜面酱、蒜泥、葱丝和黄瓜条。甜面酱由面粉、糖、酱油等原料熬制而成，用于涂抹在烤鸭片上；蒜泥和葱丝作为辅料增加香气与口感；黄瓜条则提供清爽的解腻效果。制作时将甜面酱调匀，搭配切好的葱丝、蒜泥和黄瓜条一同上桌，供食用时蘸取或夹入鸭皮与鸭肉中。
茶派蜜桃乌龙茶茶派蜜桃乌龙茶以乌龙茶为基底，加入新鲜蜜桃果肉或蜜桃风味糖浆，经冷泡或热泡工艺调制而成。成品色泽清亮，带有蜜桃香气与乌龙茶的醇厚口感。
营养滋补鸭汤营养滋补鸭汤以鸭肉为主要食材，搭配枸杞、红枣、黄芪等滋补药材，经过慢火炖煮而成。鸭肉切块后焯水去腥，与药材一同放入锅中加水炖煮至肉质软烂，汤色清澈，味道鲜美。
雀巢丝滑拿铁雀巢丝滑拿铁是一种即饮咖啡饮品，主要由浓缩咖啡、牛奶和糖浆混合制成。通过调配工艺使咖啡与牛奶充分融合，形成顺滑口感。产品通常以瓶装或罐装形式出售，无需额外加热即可饮用。
鸭片鸭片是一道以鸭肉为主要食材的菜肴，通常选用鸭胸肉或鸭腿肉切片后，经过腌制、炒制或焯水处理，搭配葱姜蒜等调料烹制而成。部分做法会加入青椒、洋葱等配菜提升口感层次。
Duck EggDuck egg is a dish primarily made from duck eggs, typically prepared by boiling, pickling, or stir-frying. Common methods include boiled duck eggs, salted duck eggs, and duck egg stir-fried with chives, often seasoned with salt, soy sauce, and spices.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.