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Young Chef Roast Duck Restaurant (Shichahai Branch)

北京菜 · ⭐ 4.7

No. 31, Di'anmen Outer Street

Dishes

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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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  Braised Large Fish Head

  Home-style large fish head stewed with fresh fish head, ginger, scallion, garlic, soy sauce, cooking wine, and sugar, simmered slowly. Tender fish meat and rich broth with a savory aroma.
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  Chef's Hand-Torn Tofu

  Star Chef's Hand-Torn Tofu is a dish made with soft tofu, broken by hand into small pieces and cooked with a seasoned sauce. Common ingredients include green onions, ginger, garlic, soy sauce, and oyster sauce, simmered over medium-low heat to allow the tofu to absorb the rich flavors.
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  Star Chef Mixed Salad

  Star Chef Mixed Vegetables is a cold dish made primarily from fresh vegetables, combined with cooked meats or bean products, then sliced and mixed with seasonings. Main ingredients include cucumber, carrot, wood ear mushroom, and tofu skin, seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Star Chef Roast Duck

  Star Chef Roast Duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy, typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Grilled Lamb on Hot Plate

  Charcoal-grilled lamb is made by slicing fresh lamb into thin pieces or small chunks, marinating it with seasonings, and then directly grilling it on a heated iron grill. The main ingredient is lamb, supplemented by seasonings such as green onions, ginger, garlic, and cumin. High-temperature quick grilling makes the meat tender and juicy.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Bok Choy and Duck Soup

  Bai Cai Wen Huo Ya Tang features duck meat and cabbage, simmered gently in water until the duck is tender and the cabbage flavorful, yielding a clear broth with a fresh taste.
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Cheese Crusted Shrimp

  Cheese pastry shrimp features fresh shrimp, deveined with tails intact, marinated, coated in flaky pastry, and baked until golden and crispy. Tender shrimp meat meets crunchy cheese-filled crust for a rich flavor.
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  Mushroom Duck Soup with Sweet Potato Noodles

  A soup featuring duck meat, various mushrooms, and sweet potato noodles. Duck is blanched, then simmered with mushrooms to create a rich broth, finished with sweet potato noodles cooked until soft for a harmonious blend.

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