Old Street Duck Skull
小吃快餐 · ⭐ 3.9
No. 1 Jia, Xinzhou Street
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1 Jia, Xinzhou Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Assorted Vegetarian Braised Dishes, Oil-braised Duck Tongues, Junba.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 1 Jia, Xinzhou Street
- Popular dishes: Assorted Vegetarian Braised Dishes, Oil-braised Duck Tongues, Junba, Duck Neck
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Dishes
Assorted Vegetarian Braised DishesVegetarian braised dish is a dish made primarily from various vegetarian ingredients that are prepared using the braising technique. Main ingredients include tofu skin, bean curd, seaweed, wood ear mushrooms, carrots, and potatoes. The ingredients are cut into pieces and slowly simmered in a specially prepared braising sauce, allowing them to fully absorb the rich flavors of the sauce.
Oil-braised Duck TonguesOil-braised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce. The sauce typically includes spices such as star anise, cassia bark, bay leaves, and Sichuan peppercorns, along with seasonings like soy sauce, sugar, and salt, resulting in tender, flavorful duck tongues.
JunbaJunba is a dish primarily made with pork, typically using pork tenderloin or belly meat sliced thin, marinated, then coated with starch or flour before frying or pan-frying to achieve a crispy exterior and tender interior. The preparation often includes aromatics such as green onions, ginger, and garlic, and some recipes add soy sauce and cooking wine for flavor.
Duck NeckDuck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.