Old Beijing Roast Duck (Qingshui Bridge Branch)
北京菜 · ⭐ 3.6
Room 1-3-1, No. 63, Dangui Road
Dragon Mate tips
If you are traveling in China to visit Ningbo, 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 Room 1-3-1, No. 63, Dangui Road. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Duck Head, Scallion Stir-Fry, Fruitwood Roast Duck.
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: Ningbo
- Category: 北京菜
- Rating: 3.6
- Address: Room 1-3-1, No. 63, Dangui Road
- Popular dishes: Five-Spice Duck Head, Scallion Stir-Fry, Fruitwood Roast Duck, Seaweed Peanuts, Roast Duck Wrap
China trip · China travel
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Dishes
Five-Spice Duck HeadFive-spice duck heads are simmered with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, cooking wine, and rock sugar for a rich, aromatic flavor. The dish has a glossy red color and tender meat.
Scallion Stir-FryA simple stir-fried dish made with scallions, often served as a side or accompaniment to main courses.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
Seaweed PeanutsA snack made of roasted peanuts mixed with seaweed flakes, offering a crispy texture and savory-sweet flavor.
Roast Duck WrapRoast duck slices wrapped in thin pancakes with scallions, cucumber, and hoisin sauce, a classic Chinese dish.
Roast Duck and Sausage Rice PlateRoast duck and sausage served over rice, offering a savory and satisfying meal.
Sweet Soy SauceSweet 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.
Mengniu Sour MilkMengniu Acid Milk is a dairy beverage made primarily from milk and fermented with lactic acid bacteria. After pasteurization, milk is inoculated with lactic acid bacteria and fermented at optimal temperature, converting lactose into lactic acid to create a unique tangy flavor and smooth texture. It typically includes added sugar and fruit flavors, then homogenized, bottled, and refrigerated for sale.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
CucumberAfter washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.