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Shou Chai Lu Roast Duck (Xuandi Branch, Sanxia Square)

北京菜 · ⭐ 3.7

3F, Xuandi Shopping Center, No. 1 Tianchen Road

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Cumin Duck Frames

  Cumin duck frames are made from duck bones, blanched and stir-fried with cumin powder, chili powder, ginger slices, and garlic. The meat is firm, flavorful, with a rich cumin aroma and a slightly spicy, savory taste.
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  Handmade Noodles

  Handmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Fruit Buffet

  Fruit self-service is a buffet style featuring various fresh fruits like watermelon, honeydew, grapes, strawberries, mango, and kiwi, typically served uncooked—cleaned and sliced before being arranged for guests to serve themselves.
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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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  Sweet Soy Sauce

  Sweet bean sauce is a seasoning made primarily from flour, fermented and cooked to perfection. It has a reddish-brown color, a sweet-savory taste, and a rich, aromatic flavor. It is commonly used in cooking to enhance the taste of dishes, especially in northern Chinese cuisine.
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  Sour Radish and Duck Soup

  Suan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
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  Sour Radish Duck Foot and Wing Soup

  A flavorful soup made with duck feet and wings, simmered with sour radish for a tangy, savory taste.
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  Sour Radish Duck Bone Soup

  A flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
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  Wild Vegetable Pancake

  A savory pancake made from wild greens like shepherd's purse and purslane, mixed with flour and eggs, then pan-fried until golden and crispy.
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  Spiced Duck Heads

  Spiced duck heads are simmered in a fragrant broth of spices and herbs, resulting in tender, flavorful meat with rich aroma.
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  Spicy Lotus Root Cubes

  Spicy lotus root cubes: Cut lotus root into cubes and blanch. Stir-fry with oil, dried chilies, garlic, and ginger. Add salt, soy sauce, and sugar. Thicken and finish.

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