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Tang Long Roast Duck (Xiangyun Town Branch)

北京菜 · ⭐ 4.6

Room 5, Unit 101, 1st Floor, Building 7, No. 6 Antai Avenue Courtyard (South Zone of Xiangyun Town)

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Tang's Palace Kung Pao Shrimp Balls

  Tang's Palace Kung Pao Shrimp Balls feature fresh shrimp, peanuts, green onions, ginger, garlic, and dried chilies, stir-fried with a sauce of soy sauce, vinegar, sugar, rice wine, and starch, then finished with sesame oil for a glossy red appearance and tender, smooth texture.
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  Squid Ink Fish Dumplings with Fresh Shrimp

  Black squid ink dumplings filled with fresh cod and shrimp, made by mixing squid ink with flour for the dough and stuffing with minced cod and shrimp meat.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Jujube-Scented Crispy Peking Duck

  Jujube-flavored crispy Beijing roast duck made from Peking duck, marinated and roasted in a挂炉. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks. Adds jujube elements for aroma and sweetness.
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  Cherry Yam

  Cherry yam is a dish featuring yam as the main ingredient, paired with cherries. Peel and cut yam into segments, blanch or steam until tender. Wash and pit cherries, then mix or arrange with yam. Add a touch of honey or sugar for flavor. Crisp, smooth texture with vibrant colors.
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  Sweet and Sour Yellow Croaker

  Sweet and sour yellow croaker is a Chinese dish made with fresh yellow croaker. The fish is marinated, deep-fried until crispy, then tossed in a sweet and sour sauce made of sugar, vinegar, soy sauce, rice wine, ginger, and garlic.
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  Cashew Chicken with Chili

  Cashew辣子鸡 is a dish made primarily with chicken and cashews. Chicken pieces are marinated, then stir-fried with dried chilies and Sichuan peppercorns, and finally mixed with golden-fried cashews for a bright red color, tender chicken, and crunchy cashews.
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  Fengjiao Duck Blood Hot Pot

  Fengjiao Duck Blood Hot Pot is a Sichuan dish made with duck blood, bean sprouts, yellow bean sprouts, intestines, and tripe, cooked in a spicy and fragrant style with a rich flavor.
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  Wasabi Garlic Beef Cubes

  Beef tenderloin cut into small pieces, marinated with wasabi and garlic, then stir-fried and served with vegetables or side dishes. Tender with a mild wasabi heat and garlic aroma.
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  Flower Rose Pastry

  Flower Rose Cake is a traditional pastry made primarily from fresh rose petals, combined with glutinous rice flour and sugar. The outer crust is crispy, while the filling is fragrant with floral notes—sweet yet not cloying, capturing the natural aroma of roses.
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  Chicken Broth Bok Choy

  A classic Chinese dish made by simmering bok choy in chicken broth until tender, resulting in a savory and comforting flavor.
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  Foie Gras Braised Eggplant

  Liver pâté stewed eggplant is a dish featuring eggplant and liver pâté. Eggplant cubes are simmered with pâté, absorbing its rich flavor, resulting in a soft, fragrant texture.

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