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Big Pear Roasted Duck (Northwa Road Branch)

北京菜 · ⭐ 4.6

No. 10 Cheganggou, Zizhuyuan Road, Building 1, Courtyard 10 (East Courtyard), adjacent to Binggong Guesthouse

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Kung Pao Chicken

  Traditional Kung Pao Chicken uses chicken breast as the main ingredient, combined with peanuts, dried chilies, and Sichuan peppercorns. The diced chicken is marinated, then stir-fried with the spices and a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts for a crispy texture.
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  Stir-Fried Dried Potato Strips

  Shredded potato threads are a dish made primarily from potatoes. The potatoes are sliced into fine strands, blanched, drained, and then stir-fried or mixed cold. For crisp texture, the strands must be thoroughly dried before cooking, often seasoned with scallions, garlic, and chili.
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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Braised Pork Meatballs

  Home-style lion's head is a pork meatball dish made by mixing minced pork with scallions, ginger, egg white, and starch, then shaping into large balls. After frying until golden, it's simmered in a pot with water, soy sauce, and sugar until tender, then reduced to a glossy finish. The meat is soft and flavorful.
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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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  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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  Crispy pancake roll with hairtail fish

  A dish made with hairtail fish, wrapped in a pan-fried flatbread and fried dough sticks. The fish is marinated and then pan-fried or deep-fried, then rolled up with the flatbread and dough sticks for a rich texture.
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  Special Sauce-Braised Pork Elbow

  Special sauce-braised pork knuckles, featuring tender meat and a rich red glaze from soy sauce, sugar, and cooking wine.
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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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  Sweet and Sour Yellow Croaker with Garlic

  Golden garlic sweet and sour yellow croaker features fresh yellow croaker marinated, pan-fried until golden, then stir-fried with a prepared sweet and sour sauce and sautéed garlic for a rich, balanced flavor. The dish boasts a glossy red appearance, tender fish meat, and harmonious garlic aroma with sweet and sour taste.
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  Duck Frame Cabbage Tofu Soup

  Duck frame cabbage tofu soup is made by stewing duck frames with cabbage and tofu. The duck frames are blanched to remove odor, then cooked slowly with cabbage and tofu to create a rich, flavorful broth with tender ingredients.

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