On a business trip in Beijing, local employees said that this house has been really hot recently, so they killed it all the way. I went early and took about 45 minutes to shoot, which was okay. One roast duck dip is 198, and the duck rack can be processed or packaged. The processing seems to have an extra processing fee. There will be a set of cakes. The small ingredients are charged according to the head. Personally feel that the taste is good, better than the small big Dong, the duck skin is not greasy, the duck meat is tender and not wood. It will feel too greasy to eat too much. The traditional hot waist flower and duck blood are purely challenging. The amount of food in the north is really enough. Duck Blood Wang is actually more authentic than many Sichuan restaurants in Beijing. The pepper and hemp are delicious. The duck blood is very fresh and has no fishy smell. There are also hairy belly-yellow throat-fat intestines-squash-green-gold mushrooms. The price is very high! Dry fried small balls are my must point, three seasonings I love to eat, the only thing is that today's balls are not too round (the shape is not as good as before) and full, but eat so many restaurants, only the four seasons of Minfu can make such a taste. I originally had almond tofu, but it was too hot. It sold out when I finished eating. The fruit plate is strawberries, which are also very sweet, but the ice is too cold...