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Qiu Baian Roasted Duck Restaurant

北京菜 · ⭐ 3.8

No. 15, Huadong Street, 120 meters south of the intersection of Huadong Street and Sunwu Road, east side of the road

Dishes

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  Kung Pao Chicken

  Kung 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.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Salted Pepper

  A dish featuring meat or seafood, marinated, coated in starch or flour, deep-fried until crispy, then stir-fried with salted pepper seasoning. Main ingredients include chicken thigh, shrimp, or fish fillet, seasoned with Sichuan peppercorns, salt, and chili powder.
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  Salt and Pepper Duck Frame

  Salt and pepper duck frame is a Chinese snack made with duck frame marinated with salt and chili powder, then fried. It has a crispy exterior and tender meat inside.
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  Pepper-flavored Duck Liver

  Sichuan pepper duck liver is a dish made with duck liver as the main ingredient, combined with green and red peppers, scallions, ginger, and garlic. Duck liver is sliced, marinated, then stir-fried with chili and spices to absorb the aromatic flavors.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Mustard Shrimp Balls

  Fresh shrimp balls are marinated with salt and pepper, lightly coated in starch, then fried until golden and crispy. A sauce is made by sautéing garlic and onion, then adding cream, mustard sauce, and a splash of white wine. The shrimp are tossed in the sauce and garnished with black pepper and parsley.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Eggplant from That Autumn

  Eggplant slices are fried until lightly golden, then stir-fried with garlic, green onions, soy sauce, sugar, and a little water to infuse flavor while keeping a soft texture.
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  Qiu Baiwan Roast Duck

  Qiu Baiwan Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin turns golden and crispy, while the meat stays tender. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Duck Frame

  Duck frame is a dish made by cooking duck bones, typically simmered with scallions, ginger, and star anise to extract collagen and flavor into the broth.
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  Stir-fried Vermicelli with Soybeans

  A home-style dish made with soybeans and vermicelli. Soak soybeans, cook until tender, soften vermicelli in warm water. Sauté葱姜 in hot oil, add soybeans, then mix in vermicelli. Season and cook until flavors blend.

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