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守柴炉烤鸭(杜甫草堂店)

北京菜 · ⭐ 4.3

No. 59, Qinghua Road, Annex No. 8

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Guards' Wood-Fired Roast Duck

  A traditional Beijing duck roasted over wood fire, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
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  Handmade Tofu Cubes

  Handmade tofu cubes made from优质 yellow beans, pressed, cut, and braised with spices for a rich flavor and chewy texture.
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  Handmade Noodles

  Handmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
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  Sweet Soy Sauce

  Sweet bean sauce is a seasoning made primarily from flour, fermented and cooked to perfection. It has a reddish-brown color, a sweet-savory taste, and a rich, aromatic flavor. It is commonly used in cooking to enhance the taste of dishes, especially in northern Chinese cuisine.
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  Spicy Oil Pig Ear Slices

  Sliced pig's ear in spicy oil is a cold dish made by mixing thinly sliced boiled pig ears with chili oil, garlic, green onions, and other seasonings.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Scallion and Cucumber Strips

  Scallion and cucumber salad is a cold dish made primarily from cucumbers and scallions. Slice the cucumbers and scallions thinly, mix together, and season with salt, vinegar, sugar, and sesame oil. Simple to prepare with a crisp texture.
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  Medlar Flower and Duck Shreds Salad

  A refreshing dish made with duck shreds and medicinal mushrooms, seasoned with garlic, ginger, and sesame oil.
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  Spicy Braised Duck Heads

  Spicy braised duck heads are simmered slowly in a seasoned spicy sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and salt.
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  Sour Radish Stewed Pig Trotter

  A dish made by slow-cooking pig trotters with sour radish, resulting in tender meat and a tangy, savory broth.
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  Sour Radish Duck Bone Soup

  A flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
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  Wild Coriander and Beef Salad

  A cold dish made with wild coriander and sliced beef, seasoned with garlic, chili oil, and soy sauce for a fresh, spicy flavor.
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  Noodle Skin

  Noodles are a cold dish made primarily from flour. The flour is mixed with water to form a thin paste, which is then steamed in a steamer and cooled to create a thin, elastic sheet. When serving, it is cut into strips and combined with shredded cucumber, shredded carrot, bean sprouts, and other vegetables, then drizzled with a flavorful sauce made from soy sauce, vinegar, chili oil, garlic paste, and sesame paste.

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