Fulinxiang Roast Duck (Changying Branch)
北京菜 · ⭐ 3.6
Building 11, Lianxinyuan Community, Changying South Road
Dragon Mate tips
If you are traveling in China to visit Beijing, 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 Building 11, Lianxinyuan Community, Changying South 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: Stewed Hairtail with Rural Flavor, Stir-Fried Eggplant in Sauce, Kung Pao Chicken.
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: 北京菜
- Rating: 3.6
- Address: Building 11, Lianxinyuan Community, Changying South Road
- Popular dishes: Stewed Hairtail with Rural Flavor, Stir-Fried Eggplant in Sauce, Kung Pao Chicken, Wood Ear Mushroom and Pork Slices, West Lake Beef Soup
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Dishes
Stewed Hairtail with Rural FlavorFarmhouse stewed hairtail is a dish made with hairtail as the main ingredient, paired with potatoes, carrots, onions and other vegetables, seasoned with soy sauce, cooking wine, ginger slices, and slowly simmered. The hairtail is pan-fried before being stewed with vegetables, making the fish meat flavorful and tender.
Stir-Fried Eggplant in SauceStir-fried eggplant in sauce is a Chinese dish featuring eggplant slices fried or pan-seared, then stir-fried with a savory sauce in a round wok. The sauce typically includes doubanjiang, garlic, ginger, soy sauce, sugar, and water, allowing the eggplant to absorb the flavors while becoming tender.
Kung Pao ChickenKung 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.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
West Lake Beef SoupWest Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
Shiitake Mushroom and Pork SlicesStir-fried pork slices with mushrooms is a Chinese dish primarily made with pork and mushrooms. The pork is sliced and stir-fried together with rehydrated mushrooms, typically seasoned with a small amount of seasonings such as soy sauce, cooking wine, and cornstarch for marinating and flavoring, then quickly stir-fried in hot oil to finish.
Fish Head with FlatbreadFish 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.