Close

四季京采烤鸭店 (Sì Sì Jīng Cǎi Kǎo Ya Diàn)

北京菜 · ⭐ 4.1

23 meters northeast of Xiaoyun Hotel

Dishes

• 

  Beijing-Style Sesame Seed Sugar Pancake

  Beijing-style sesame seed sugar pancake is a sweet flatbread made primarily from flour, sesame paste, and sugar. The dough is rolled out, coated with sesame paste and sprinkled with sugar, then folded into a pancake shape and fried until golden and crispy.
• 

  Slow-cooked Lamb Soup

  A soup made primarily with mutton, seasoned with ginger slices and green onions, slowly simmered for a long time. The mutton becomes tender, and the broth is clear or slightly milky, preserving the original flavor of the mutton.
• 

  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
• 

  Osmanthus Roast Duck

  A whole duck is marinated and roasted until crispy skin and tender meat, then glazed with a special osmanthus sauce for a fragrant, sweet-savory flavor.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Steam-Powered Vegetable Steaming

  Steam-cooked seasonal vegetables is a dish made with fresh seasonal vegetables steamed in a steam pot. Main ingredients include carrots, broccoli, mushrooms, and green peas. Vegetables are cut and placed in the steam pot, then heated by steam to retain their original flavor and nutrition.
• 

  Deluxe Mushroom Buddha Jumping the Wall

  珍菌佛跳墙以多种珍贵菌类为主料，包括鲍鱼、海参、花菇、瑶柱、鸽蛋等，搭配高汤慢炖而成。食材经预处理后分层放入陶罐中，加入清汤或高汤，隔水蒸制数小时，使味道融合。
• 

  Hutong Braised Pork

  Hutong braised pork belly is made with fatty pork, seasoned with scallions, ginger, garlic, star anise, soy sauce, sugar, and cooking wine. After blanching, it's slowly simmered to achieve tender meat and a glossy red color.
• 

  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
• 

  Steamed White Fish with Green Pepper Sauce

  White fish chunks steamed with green pepper sauce, made from green peppers, garlic, and ginger. The fish absorbs the sauce's flavor, resulting in a fresh and tender texture.
• 

  Baozhi Sea Cucumber Rice

  Baozhi Sea Cucumber Rice is a Chinese rice dish mainly made with sea cucumber and seasoned with abalone sauce. The sea cucumber is blanched and mixed with rice, then topped with rich abalone sauce, offering a delicious and layered flavor.
• 

  Chicken Soup with Tofu

  Chicken and tofu stew is a dish made primarily with chicken and tofu. After blanching the chicken, it's boiled with water, then tofu is added to continue stewing, allowing the chicken's flavor to infuse into the broth and the tofu to become soft and tender by absorbing the soup. Few seasonings are used to preserve the natural taste of the ingredients.
• 

  Yellow Braised Guizhou Pigskin Beef

  Yellow braised Guizhou pigskin beef is a dish made with local Guizhou pigskin beef, cooked with chili, ginger, garlic and other seasonings. The meat is tender and flavorful with a spicy taste, reflecting the local characteristics.

Reviews