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Quan Fu De Roast Duck Restaurant (Hugu Temple Branch)

北京菜 · ⭐ 4.0

No. 48, Huguo Temple Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Lucky Roast Duck

  吉祥挂炉烤鸭 uses premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, with a bright red color. Served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Stir-fried Fish Slices

  Crispy fried fish slices are made with fresh fish, stir-fried quickly with scallions, ginger, garlic, and a savory sauce. The fish is marinated, coated in batter, then deep-fried until crispy outside and tender inside.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Belle's Roasted Lamb

  Belle Ye's grilled lamb uses fresh lamb cut into pieces, marinated, then skewered and grilled over charcoal. The main ingredient is lamb, seasoned with spices such as cumin and chili powder.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.
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  Duck Frame, Chinese Cabbage, and Tofu Soup

  Duck frame cabbage tofu soup is made primarily with duck frames, combined with cabbage and tofu and slowly stewed. First, the duck frames are blanched to remove any fishy odor, then added together with cabbage pieces and tofu blocks into a pot, along with water, and simmered over low heat until the broth becomes rich and flavorful. The finished soup has a clear color, tender ingredients, and a delicious taste.

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