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Bian Yi Fang Roast Duck Store (Guangqu Branch)

北京菜 · ⭐ 0.0

No. 37, Guangqumen Wai 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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  Beijing-style Snack Platter

  Beijing-style snack platter features traditional local snacks like fried sauce noodles, douzhi,焦圈, stinky tofu, donkey roll, and aiwoowo. Preparation methods include stir-frying, steaming, frying, and stewing.
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  Curry Shrimp

  Curried shrimp with fresh prawns, onions, carrots, and potatoes, stir-fried with curry powder or paste, then simmered in water until the sauce thickens and prawns are fully cooked.
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  Crispy Fried Meatballs

  Fried meatballs are primarily made from pork or beef filling mixed with chopped scallions, ginger, eggs, starch, and seasonings. The mixture is shaped into round balls and deep-fried until the surface turns golden and crispy. The finished dish has a crunchy exterior and a tender, juicy interior.
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  Plum and Yam Dish

  Plum and yam is a dish featuring yam and plum as main ingredients. Yam slices are blanched after peeling, and pitted plums are stewed or mixed with yam to infuse it with plum's tangy aroma. The finished dish is soft and chewy with a distinct plum acidity.
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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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  Premium Duck Blood Hot Pot

  Premium duck blood soup is made primarily with duck blood, combined with辅料 such as mung bean sprouts, tofu skin, tripe, and luncheon meat. It is stir-fried with牛油 (beef tallow), doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns, then simmered in high-quality broth to allow the ingredients to fully absorb the rich flavors.
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  Vegetable-Flavored Roasted Duck

  Vegetable-flavored crispy roast duck features duck meat with carrots, bell peppers, and onions, slow-roasted after marinating for a crunchy skin and juicy interior, with vegetables absorbing the duck's aroma.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.
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  Molecular Roasted Duck

  Molecular gastronomy roasted suckling duck features tender, juicy meat from low-temperature slow roasting after marinating. Duck skin is transformed into crispy chips, while duck meat is frozen with liquid nitrogen and sliced for unique texture. Served with duck stock-based molecular spheres for enhanced flavor layers.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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