Xin Xuan Kao Ya

Classic two-way roast duck. Includes slicing the duck skin and meat to eat with pancakes, and stir-frying the remaining duck bones with sauce over high heat. The duck meat is tender and juicy, and the stir-fried bones are savory and flavorful, suitable for pairing with sweet bean sauce and scallion segments.

A variation of the two-way roast duck. Includes sliced duck meat with pancakes, and deep-frying the duck bones at high temperature with pepper and salt. The sliced meat retains the original flavor of the duck, while the salt and pepper duck bones are crispy, savory, and enticing.

A luxurious combination of one duck, three ways. Includes the classic sliced meat with pancakes, richly flavored stir-fried duck bones, and crispy, appetizing salt and pepper fried bones. Taste three different flavors and textures of roast duck at once, suitable for sharing among many.

The roast duck is chopped into pieces with skin and bones, without pancakes. Taste the original flavor of the roast duck, with oily and glossy skin, and juicy, elastic meat. Suitable for direct consumption or as a side dish with rice.

Half a duck is chopped into pieces with meat and bones, then deep-fried at high temperature and seasoned with pepper and salt. The skin is extremely crispy, the meat is firm and dry, with a rich pepper and salt flavor, making it a very popular bar snack.