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Tianci Zhuangyuan Roasted Duck Restaurant

北京菜 · ⭐ 4.1

Commercial Units, 2nd Floor, Building 15, Tianzhu Home Garden, Xiaotianzhu 2nd Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Heavenly Stir-Fried Pork

  Heavenly Small Stir-Fried Pork with Green Pepper is a Chinese home-style dish using pork belly and green peppers. Sliced pork belly is stir-fried to release oil, then green peppers are added and cooked until just done, seasoned and ready.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
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  Roast Duck

  Classic roast duck mainly uses Beijing duck, processed through marinating and hanging-roast cooking. The duck is inflated, gutted, cleaned, dried, then roasted over fruitwood charcoal in a special oven to achieve crispy skin and tender meat.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Saijude Crispy Roast Duck

  Saijude Crispy Roast Duck uses premium Peking duck, marinated and roasted in a special oven. The skin is uniquely prepared to be crispy while the meat remains tender and juicy, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Stir-Fried Cauliflower with Oil Flavor

  Stir-fried cauliflower with garlic and ginger, quickly cooked in hot oil to retain crispness and enhance wok aroma and oil fragrance.

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