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108 Dao • Jingyan • Beijing Roast Duck (Dawang Road Branch)

北京菜 · ⭐ 4.8

No. 93 Jianguo Road, Wanda Plaza, Building A, New World Department Store, 5th Floor (near CBD Wanda Plaza and Beijing SKP)

Dishes

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  Osmanthus Taro Custard

  Guìhuā Shānyào Lào is a dessert made by steaming yam, mashing it into a smooth paste, then mixing with sugar, milk or cream. It's delicately smooth with osmanthus flowers on top for a fresh aroma. No complex seasonings are added, highlighting the natural flavor of yam and the fragrance of osmanthus.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Rose Tea

  Rosa tea is primarily made from dried rose petals, which are washed, dried, and then brewed with tea or separately. To prepare, place the rose petals in a cup, pour boiling water over them, and let it steep for several minutes before drinking.
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  Rose-Scented Roast Duck

  Rose-scented roasted duck is made primarily from duck, which is marinated and then roasted in a hanging oven. During marination, rose jam, cooking wine, soy sauce, and other seasonings are added to allow the duck meat to absorb the fragrance of roses. During roasting, the duck skin becomes crispy while the duck meat remains tender, infused with a subtle rose aroma.
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  Bamboo Fungus Meatball Soup

  Bamboo fungus meatball soup features bamboo fungus and pork. Pork is minced, seasoned, shaped into balls, and simmered with rehydrated bamboo fungus until tender. The broth is clear and flavorful.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Lychee Shrimp Balls

  Lychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
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  Mushroom and Broccoli

  Mushroom and broccoli stir-fry features fresh mushrooms and broccoli. Cut broccoli into florets, slice mushrooms, blanch both, then drain. Heat oil, sauté garlic, add mushrooms until soft, then add broccoli and stir-fry. Season to taste.
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  Stir-Fried Crab-Like Dish

  Scrambled crab is made primarily from fish meat or eggs, named so because the finished dish has a bright red color and resembles a crab in shape. The basic method involves mixing the main ingredients with seasonings such as ginger paste, then stir-frying or steaming to cook.
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  Fish Head with Pancake (3 lbs)

  Fish head with flatbread is a dish primarily made with a large fish head and flatbread. The fish head, after preparation, is stewed together with seasonings to create a rich broth and tender, flavorful fish head; the flatbread is then added to the soup at the end, absorbing the broth and becoming soft and delicious.
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  Caviar Roast Duck

  Caviar Roast Duck is a dish that blends traditional and modern elements. A tender duck is marinated and roasted using a special method until the skin turns golden and crispy. Finally, it is garnished with precious caviar, adding a touch of oceanic freshness.
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  Duck Pancake

  Duck pancakes are a traditional dish primarily made with duck meat. The preparation involves finely slicing the duck meat and mixing it with appropriate seasonings, then wrapping it in thin pancake wrappers. The wrappers are pan-fried to achieve a golden, crispy appearance, while the filling remains rich with the savory aroma of duck.

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