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Da Ya Li Roast Duck (Shunyi Shijien Branch)

北京菜 · ⭐ 4.5

Level 2, Building 85, Shiyuan North Area

Dishes

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  Beijing Crispy Pot

  Beijing-style stewed pot is a slow-cooked dish made with pork, tofu, vermicelli, and cabbage. After blanching the meat, it's simmered with vegetables and seasonings until tender and flavorful.
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  Braised Baby Bok Choy with Wood Ear Mushrooms

  Stir-fried baby bok choy and wood ear mushrooms, tender and crisp with a refreshing taste. First soak and clean the mushrooms, cut the baby bok choy into segments. Heat oil in a pan, sauté garlic, add baby bok choy until just cooked, then add mushrooms and stir well. Season and serve.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Signature Seafood Fragrant Shrimp Moutai Wan

  Signature Seafood Fragrant Shrimp Moutai Wan is a Sichuan dish, mainly consisting of fresh shrimp, moutai wan, bean sprouts, tofu, and vegetables. It is cooked with various seasonings and features a spicy and fragrant flavor.
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  Signature Crispy Roast Duck

  Our signature crispy roast duck is made from tender ducks that are carefully marinated and then roasted using a special technique. The finished dish features a crispy skin and succulent, juicy meat with an irresistible aroma.
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  Shredded Potato on a Clothespole

  Shredded potato salad is a cold dish primarily made with potatoes. After slicing the potatoes into thin strips, rinse them in water to remove excess starch, then blanch or mix directly with seasonings. Typically, ingredients such as chopped green onions, garlic, and cilantro are added, along with seasonings like salt, vinegar, and chili oil. Mix well and serve immediately.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Roast Duck Wraps

  Beijing Duck Pancakes is a traditional dish that combines sliced roast duck with thin pancakes. The main ingredients include roast duck meat and pancakes made from flour, water, and a small amount of oil. The duck is marinated and roasted in a hanging oven before being sliced. The pancakes are rolled into circles and cooked on a griddle. When serving, slices of duck, scallion strips, and cucumber sticks are placed on the pancake and rolled up for eating.
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  Old Beijing Hawthorn Juice

  Old Beijing hawthorn juice is made primarily from fresh hawthorn berries. After washing, removing the seeds, and slicing, the fruit is boiled with water, filtered to extract the juice, and then sweetened with an appropriate amount of sugar. No preservatives or artificial colors are added during production, preserving the natural flavor of the hawthorn.
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  Steamed Egg Custard with Crab Roe

  Crab roe steamed egg custard is a steamed dish primarily made with eggs and crab roe. Beat the eggs, then mix in an appropriate amount of warm water until well combined. Strain to remove bubbles, then add the crab roe and stir evenly. Place in a steamer and steam over medium-low heat until the egg mixture sets into a smooth and tender custard.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth高山脆竹笋 is a dish made primarily from fresh highland crisp bamboo shoots, simmered in chicken stock. After blanching, the bamboo shoots are slowly stewed with chicken broth, allowing them to absorb the rich aroma and flavor of the chicken, resulting in a refreshing and crisp texture.

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