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Shan Dian China Lu Cai · Roasted Duck (Yizhang Store)

地方菜 · ⭐ 4.7

No. 1 Tianbao North Street, Yizhuang Economic Development Zone

Dishes

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  Braised Sea Cucumber with Green Onion

  Beijing green onion stir-fried sea cucumber is a dish featuring sea cucumber and Beijing green onion. Soak the sea cucumber beforehand, cut the green onion into segments. Heat oil, sauté the green onion, add sea cucumber, then season with broth, soy sauce, and cooking wine. Simmer slowly until flavorful, then reduce the sauce.
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  Stir-Fried Pork Kidneys

  Traditional stir-fried pig kidneys is a Chinese dish featuring pig kidneys as the main ingredient, sliced with floral cuts after blanching, then quickly stir-fried with scallions, ginger, garlic, and seasonings, finished with a thickened sauce. Proper heat control ensures tender texture.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Dry-burned Deep-sea Yellow Croaker

  Dry-burned deep-sea yellow croaker is made with fresh deep-sea yellow croaker as the main ingredient. After marinating, the fish is pan-fried until golden on both sides, then simmered slowly with a seasoned sauce to allow the fish meat to fully absorb the flavors. Finally, the sauce is reduced to completion.
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  Signature Spicy麻 Chicken

  Signature Sichuan-style chicken dish made with tender chicken marinated and cooked by steaming or boiling, then mixed with Sichuan peppercorns, chili oil, scallions, ginger, and garlic for a numbing-spicy flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Braised Sea Cucumber with Pork

  Sea cucumber stir-fried with pork is a dish featuring sea cucumber and pork as main ingredients. The sea cucumber must be soaked beforehand, and the pork slices are marinated and then stir-fried together with the sea cucumber, often with葱姜蒜 for enhanced flavor.
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  Stir-fried Shrimp Roe

  Stir-fried fresh shrimp is a dish made primarily with fresh sea shrimp, quickly stir-fried to retain its tender texture. After initial preparation, shrimp is cooked with minimal葱姜蒜 and heated over medium heat until it changes color and becomes firm.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
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  Wang's Sizzling Pork Slices

  Wang's crispy stir-fried pork slices feature tender pork loin with bell peppers, red peppers, and onions. The marinated pork is coated and fried until crispy outside and tender inside, then quickly stir-fried with a sweet and sour sauce to absorb the flavors.

Reviews

• Linden_2
  Just tried out this new Shandong place out in Yizhuang and honestly, I'm really glad I made the trip. The space is super clean and cozy without trying too hard, and the staff were warm and attentive the whole time. Felt like a great pick for a family dinner or even taking clients out. The star of the show has gotta be the Peking duck — skin was perfectly crispy and the meat was juicy and fragrant. Really nailed it. They also do a dish called nan jian wan zi (pan-fried meatballs) that has these little crunchy lotus root bits inside, which gave it this fun texture I wasn't expecting. The dry-braised deep sea yellow croaker (干烧深海大黄鱼) and the stir-fried pork kidneys (溜腰花) are what the regulars swear by, and yeah, I get it now. For the mains/starches, definitely try the baked mantou — and the silver thread rolls (银丝卷) are kinda wild because inside there's these sweet little noodle-like strands. Cool little surprise. They're running a bunch of opening promotions too, so the value is honestly pretty insane for what you get. Would 100% come back on purpose. One heads up though — avoid weekends unless you wanna wait for a table. Weekday lunch was totally chill.