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Jinlu·Soup Duck (印象城店)

北京菜 · ⭐ 4.3

Building 1, Courtyard 9, Guangyang Xin Road

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
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  Signature Crispy Skin Roast Duck

  Signature crispy skin roast duck made from premium Peking duck, marinated and roasted in a hanging oven. The skin is specially treated to be crispy while the meat remains tender and juicy. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips for rolling and enjoying.
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  Shredded Potato on a Clothespole

  Shredded potato salad is a cold dish primarily made with potatoes. After slicing the potatoes into thin strips, rinse them in water to remove excess starch, then blanch or mix directly with seasonings. Typically, ingredients such as chopped green onions, garlic, and cilantro are added, along with seasonings like salt, vinegar, and chili oil. Mix well and serve immediately.
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  Lotus Root and Pork Bone Soup from Honghu

  Honghu Lotus Root and Pork Shank Soup, featuring the specialty lotus root from Honghu and pork shanks as main ingredients. The pork shanks are simmered to create a rich broth, then Honghu lotus root is added and slowly stewed until the root becomes tender and the soup blends the savory aroma of the bones with the natural sweetness of the lotus root.
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  Honghu Lotus Stem and Bone Soup

  Honghu Lotus Stem and Bone Soup is made with fresh lotus stems from Honghu and bone marrow, slowly simmered. The soup is clear, fragrant, and has a rich taste with the unique aroma of lotus stems.
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  Special Fish Soup with Flatbread

  Special large fish with flatbread is a dish featuring large fish like carp or grass carp, stewed with seasonings to infuse flavor, while the flatbread soaks up the broth, becoming soft and delicious.
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  Vegetable Stir-Fry

  Vegetable stir-fry is a dish made primarily with fresh vegetables like bell peppers, onions, carrots, and potatoes. Cut into cubes or slices, they are stir-fried in oil and seasoned to taste. Simple to prepare, it highlights the natural flavors and textures of the ingredients.
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  Preserved Garlic Braised Intestines

  Garlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
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  Garlic Pepper Steak Shrimp

  Garlic iron plate shrimp is made with fresh large shrimp as the main ingredient, paired with plenty of minced garlic and a small amount of ginger slices and green onion segments. The shrimp are quickly stir-fried on a hot iron plate until fully cooked, allowing the garlic aroma to blend with the shrimp's natural freshness, resulting in a tender and chewy texture.
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  Spicy Tripe Delight

  Spicy beef tripe is a dish made primarily from beef tripe, quickly blanched in boiling water and mixed with garlic, chili, Sichuan pepper, scallions, and ginger for a crisp, tender, and elastic texture.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp is briefly prepared and heated with garlic to infuse the flavor, resulting in tender, aromatic meat.
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  Master Chef Fried Rice

  Shi Shen Fried Rice is a dish made with rice, eggs, ham, peas, and carrots. Cook rice first, then stir-fry beaten eggs, followed by diced ham, peas, and carrots. Season to taste.
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  Chicken Broth Crisp Bamboo Shoots

  Chicken broth crisp bamboo shoots is a dish made with chicken broth as the base, paired with fresh bamboo shoots. The bamboo shoots are blanched to maintain their crisp texture and cooked together with the chicken broth, resulting in a fresh and light flavor.

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