You Xiao Ya · New-style Roast Duck (Dameng Branch)
北京菜 · ⭐ 3.6
No. 61, Daming Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, 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 No. 61, Daming 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: Peking Duck, Whole Roast Duck Roll, Lotus Leaf Pancake.
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: Fuzhou
- Category: 北京菜
- Rating: 3.6
- Address: No. 61, Daming Road
- Popular dishes: Peking Duck, Whole Roast Duck Roll, Lotus Leaf Pancake, Duck Meat, Spicy Duck Heads
China trip · China travel
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Dishes
Peking DuckPeking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
Whole Roast Duck RollA whole roasted duck, skin crispy and meat tender, sliced and wrapped in thin pancakes with hoisin sauce, scallions, and cucumber strips.
Lotus Leaf PancakeLotus leaf buns are a traditional snack made primarily from flour, named for their shape resembling lotus leaves. To prepare them, the dough is rolled into thin sheets, brushed with oil, and sprinkled with scallions, salt, and other seasonings. The dough is then folded into a lotus leaf shape and pan-fried until both sides turn golden brown.
Duck MeatDuck dishes are made primarily from fresh duck meat and are carefully prepared. Common cooking methods include stewing, braising, and roasting, combined with various spices and side dishes to make the duck meat tender and flavorful.
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.