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Yu Yue Roast Duck (COFCO Store)

Northeastern Chinese cuisine · ⭐ 4.7

No. 56, North Huanghe Avenue, COFCO Plaza, Building C, Floors 1–2, Unit 1

Dishes

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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Cherry Foie Gras Sushi

  A fusion dish featuring tender foie gras and fresh cherries served on sushi rice, offering a harmonious blend of sweet and savory flavors.
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  Sea Urchin Stone Pot Tofu

  Sea urchin stone pot tofu is a dish made primarily with soft tofu and fresh sea urchin. The tofu is cut into cubes and placed in a heated stone pot, then simmered with an appropriate amount of broth or water. The sea urchin is evenly spread over the tofu and gently cooked over low heat until fully infused with flavor. The tofu absorbs the rich umami of the sea urchin, resulting in a delicate texture, while the sea urchin retains its distinctive, luxurious taste.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Zigong Spicy Fish

  Zigong spicy fish is a dish made with fresh grass carp as the main ingredient, combined with vegetables such as bean sprouts and lettuce. It is stir-fried with a specially prepared spicy and numbing seasoning and doubanjiang (fermented broad bean paste). The fish meat is marinated, then fried or pan-fried, and finally stir-fried together with the辅料 to ensure it is flavorful, crispy on the outside and tender on the inside.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Sour Radish Stir-Fried Noodles

  A Chinese home-style dish made with sour radish and rice noodles, stir-fried for a tangy, spicy flavor.
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  Sweet and Sour Pork in Crispy Wrapper

  A fusion dish from Northeast China, featuring crispy fried pork coated in sweet and sour sauce, wrapped in a crunchy shell for a delightful texture contrast.
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  Snowy Bean Paste

  Xue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
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  Duck Frame Soup

  Duck frame soup is a soup made primarily from duck bones, simmered with water. Typically, the duck frames are blanched to remove any odor, then combined with辅料 such as ginger slices and scallions in a pot and slowly stewed over low heat to create a rich broth that fully releases the nutrients from the duck bones.
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  Duck Pancake

  Duck pancakes are a traditional dish primarily made with duck meat. The preparation involves finely slicing the duck meat and mixing it with appropriate seasonings, then wrapping it in thin pancake wrappers. The wrappers are pan-fried to achieve a golden, crispy appearance, while the filling remains rich with the savory aroma of duck.

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