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Guangdong Shunde Gong Bao Roasted Duck (Wangjing Store)

Cantonese cuisine · ⭐ 3.9

Unit 25, Building 8, Phase 7, Wangjing Dongyuan, Yuan'an Road

Dishes

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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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  Mixed Color Cold-Blended Grouper Skin

  Stone bass skin, blanched and mixed with colorful ingredients like carrots, cucumbers, bell peppers, and wood ear mushrooms, then seasoned and tossed. Main ingredients include stone bass skin and seasonal vegetables, prepared as a cold dish.
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  Char siu with Chencun rice noodles

  Char siu chen cun fan is a Cantonese dish featuring Chen Cun rice noodles and char siu pork. The noodles are hand-made, thin and chewy; the char siu uses pork tenderloin or梅花肉, marinated and grilled to a glossy red finish with sweet flavor. Served with a light soy or char siu sauce for rich taste.
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  Fresh Qingyuan Free-Range Boiled Chicken

  Fresh Qingyuan free-range chicken is poached in clear water, then cooled to retain its original flavor—skin is crisp and meat tender. Serve with ginger-scallion sauce or soy sauce.
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  Fried Fresh Milk

  Fried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Cured Sausage and Duck Clay Pot Rice

  Braised sausage and duck clay pot rice is made with rice, sliced腊肠 and腊鸭, slowly cooked in a clay pot. The rice absorbs the rich flavors and oils from the cured meats, forming a crispy crust at the bottom. Simple ingredients, precise heat control.
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  Shrimp Rice Noodle Roll

  Shrimp rice noodle rolls are a traditional Cantonese snack made by steaming rice batter into thin sheets, wrapping fresh shrimp, and steaming until cooked. Serve with soy sauce or special sauce.
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  Shunde Specialty腊肠金盏煲仔饭

  Shunde-style腊肠金盏煲仔饭 features香米 topped with sliced腊肠 and calendula flowers, simmered together to infuse the rice with savory fat and floral aroma. Cooked slowly in a clay pot, it forms a crispy crust at the bottom.
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  Goose Fat Bok Choy

  Goose fat bok choy is a dish made with fresh bok choy and goose fat. The bok choy is blanched, then stir-fried in goose fat to absorb its aroma, resulting in a tender texture. No complex seasonings are added—just the natural flavors of goose fat and bok choy.

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