Jing Cheng Fu Beijing Roast Duck (Chang'an Branch)
北京菜 · ⭐
Room 101, No. 314, Sheng'an Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 101, No. 314, Sheng'an 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: Premium Cucumber Strips, Chilled Plum Sauce, Peking 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: Dongguan
- Category: 北京菜
- Rating:
- Address: Room 101, No. 314, Sheng'an Road
- Popular dishes: Premium Cucumber Strips, Chilled Plum Sauce, Peking Duck, Sichuan Spicy Sauce, Shandong Green Onion Strips
China trip · China travel
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Dishes
Premium Cucumber StripsPremium cucumber strips made from fresh cucumbers, seasoned with garlic, vinegar, sugar, and a touch of chili for a refreshing taste.
Chilled Plum SauceA chilled plum sauce made from plums, hawthorn, and licorice, offering a refreshing sweet-and-sour flavor.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Sichuan Spicy SauceA spicy sauce made from fermented broad bean paste, chili peppers, and Sichuan peppercorns, commonly used in Sichuan cuisine for flavoring dishes.
Shandong Green Onion StripsA cold dish made from finely sliced fresh green onions, seasoned with a simple dressing for a crisp and fragrant taste.
Salted Pepper Duck BonesDuck bones seasoned with salt and pepper, deep-fried and stir-fried with spices for a crispy, savory dish.
Lotus Leaf PancakeLotus leaf buns are a traditional snack made primarily from flour, named for their shape resembling lotus leaves. To prepare them, the dough is rolled into thin sheets, brushed with oil, and sprinkled with scallions, salt, and other seasonings. The dough is then folded into a lotus leaf shape and pan-fried until both sides turn golden brown.