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Fu Xi Roast Duck Restaurant (Dacheng Road Branch)

北京菜 · ⭐ 4.5

No. 1A, Wujiacun Road, Lugouqiao Subdistrict

Dishes

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  Fresh Stir-Fried Loofah Noodles

  Qiao Ban Hu Lu Si is a cold dish primarily made with tender loofah strips. The loofah is sliced, blanched, drained, and then mixed with minced garlic, scallions, chili oil, soy sauce, vinegar, sugar, and a small amount of salt.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Mustard Shrimp Balls

  Fresh shrimp balls are marinated, coated in a light layer of starch or batter, then fried until golden and crispy. Served with a French mustard sauce made from mustard, cream, lemon juice, and honey, offering a crunchy exterior and tender interior with a unique flavor.
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  Charcoal-Grilled Ningxia Tan Lamb

  Charcoal-Grilled Ningxia Tan Lamb is a dish made with Ningxia Tan lamb, grilled on a charcoal griddle. The lamb is marinated and then cooked on the griddle until tender, preserving its original flavor.
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  Premium Fruit-Aromatized Roast Duck

  Special fruit-infused roasted duck made from premium duck, marinated and slow-roasted. Crispy skin, tender meat, with apple and pear added during roasting for a delicate fruity aroma.
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  Clam in Pot

  Clam in pot is a dish made with fresh clams, vegetables, and seasonings, cooked in a clay pot. It has a tender texture and rich broth.
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  Pot-Braised King Tripe

  Pot-braised king tripe is a Sichuan dish made with tripe, cooked slowly in a clay pot with chili and Sichuan pepper. It has a rich, spicy and numbing flavor.
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  Black Pepper Beef Short Ribs in Clay Pot

  Beef short ribs marinated in black pepper and slow-cooked in a clay pot, resulting in tender meat with rich, aromatic flavor.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Old Beijing Roast Lamb

  Old Beijing roasted mutton is a traditional Beijing dish, primarily made with mutton. The preparation involves cutting the mutton into pieces, marinating it with a special seasoning, and then roasting it until golden and crispy.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Mint Roast Duck

  Mint-roasted duck is made primarily from duck that has been marinated and then roasted. The duck skin is crispy while the meat is tender, and it's best enjoyed with fresh mint leaves or mint sauce to add a refreshing aroma.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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