Mengdu Roasted Duck - Xin Hui Cuisine
地方菜 · ⭐ 4.8
50 meters south of the east gate of Beixiaohe Park
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at 50 meters south of the east gate of Beixiaohe Park. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Green Onion Stir-Fried Shrimp, Sichuan-style Green Pepper Chicken, Huizhou-style Stewed Smelly Crawfish.
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: Beijing
- Category: 地方菜
- Rating: 4.8
- Address: 50 meters south of the east gate of Beixiaohe Park
- Popular dishes: Three Green Onion Stir-Fried Shrimp, Sichuan-style Green Pepper Chicken, Huizhou-style Stewed Smelly Crawfish, Signature Fruitwood Roast Duck, Spring Water Chicken Stew with Bamboo
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Dishes
Three Green Onion Stir-Fried ShrimpThree green onion stir-fried shrimp is a Chinese dish made with fresh shrimp, green onions, and garlic, stir-fried in oil. The shrimp is tender, with a strong onion aroma and a refreshing taste.
Sichuan-style Green Pepper ChickenSichuan-style green pepper chicken is made with chicken and green peppers, stir-fried together after marinating the chicken. Seasonings blend the flavors perfectly.
Huizhou-style Stewed Smelly CrawfishHuizhou-style braised stinky mandarin fish uses fresh mandarin fish, fermented and marinated to develop a unique flavor, then pan-fried until golden and slowly stewed with soy sauce, sugar, ginger slices, and scallions for tender, flavorful meat.
Signature Fruitwood Roast DuckSignature fruitwood-roasted duck uses premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, bright red color. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Spring Water Chicken Stew with BambooSpring water-braised bamboo forest chicken soup made with fresh bamboo chickens and mountain spring water, slowly simmered to perfection. Tender chicken and clear broth preserve the original flavors.
Chaozhou Sour Cabbage with Huangshan Bamboo ShootsA cold dish made with Chaozhou pickled mustard greens and Huangshan bamboo shoot tips. The shoots are blanched, sliced, mixed with seasoned pickled greens, and dressed with appropriate seasonings.
Burnt Chili Hermes Century EggA fusion dish featuring green peppers, century eggs, and eggs. Green peppers are roasted, peeled, and chopped, then mixed with diced century eggs and egg liquid before steaming.
Fuli Ji Roast ChickenFuli Ji Burned Chicken is a traditional dish made from whole chickens, seasoned, simmered, and fried. Premium native chickens are marinated with various spices, slowly cooked, then deep-fried to achieve a crispy skin and tender meat.
Hu Shi's Premium Hot PotHu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
Steamed Large White Fish with Scallion OilClean the large white fish, marinate it, add green onions and ginger slices, steam until cooked. Drizzle with hot oil and scallion oil for a tender, flavorful dish with rich aroma.
Braised Pork with Qianzheng Mountain Bamboo ShootsWenzheng Mountain Bamboo Shoot Braised Pork is a dish featuring pork belly and fresh mountain bamboo shoots. After blanching the pork, it's simmered with scallions, ginger, garlic, star anise, soy sauce, sugar, and fresh bamboo shoots to create tender meat and flavorful shoots.