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Yulin Roast Duck Restaurant (Yulin Main Branch)

北京菜 · ⭐ 4.3

Commercial Premises, Building 9, Yulin West Li, Yulin East Road

Dishes

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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-Fried Lotus Pond

  Xiao Chao He Tang is a Chinese stir-fry dish featuring lotus root, snow peas, wood ear mushrooms, and carrots. Sliced or julienned ingredients are quickly stir-fried with seasonings to preserve their crisp texture.
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  Stewed Sea Urchin Egg Soup

  Stewed monkfish roe soup is made primarily with monkfish roe, combined with辅料 such as egg white, ham, and dried mushrooms. It is prepared through steps including blanching, simmering, and thickening with a starch slurry. The monkfish roe must be cleaned beforehand and then slowly stewed in a rich broth along with other ingredients. Finally, egg white is added to form delicate threads, resulting in a smooth and richly textured soup.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
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  Signature Roast Duck

  Signature Peking duck is made from Beijing ducks, marinated and roasted in a special oven. The skin is coated with syrup, dried, then slowly roasted over fruitwood charcoal to ensure tender meat and crispy golden skin. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Stir-fried Tripe with Mustard Greens

  Shredded pig's stomach stir-fried with coriander is a dish primarily made with pig's stomach as the main ingredient and coriander as a辅料. The preparation involves boiling the pig's stomach until tender, slicing it into thin strips, then stir-frying it together with chopped coriander, and finally adding seasonings to quickly stir and mix evenly.
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  Famous Mao Xue Wang

  Chiming Mao Xue Wang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Shredded Duck Spring Rolls

  Duck丝 spring rolls are made with duck meat strips as the main ingredient, combined with carrots, wood ear mushrooms, and cilantro, then wrapped in spring roll wrappers and deep-fried until golden and crispy. The duck is first boiled, sliced, mixed with vegetables and seasonings, then rolled and fried.

Reviews

• weird_raccoon
  Yulin Roast Duck's flagship location definitely lives up to the hype. The duck skin was super crispy and the meat really tender — wrap it up in a pancake with sweet bean sauce and you've got that classic old Beijing flavor. The classic dishes like the stir-fried trio and pork blood stew were spot on too, and the portions are huge, perfect for coming with a group. The place was clean and the service was warm and attentive, honestly great value for what you pay. One thing to know though — it's crazy busy in there, so expect a wait at peak dinner hours, and parking out front is a hassle, definitely just take the subway. If you're a duck lover or just wanna try authentic northern Chinese cooking, this place is absolutely worth checking out.