In a culinary breakthrough, the renowned Home restaurant chain has unveiled its latest subbranch, Suxiaoya (Crispy Little Duck), in Beijing's vibrant Chaoyang district. This new establishment promises a fresh perspective on enjoying roast duck by infusing it with a distinctive twist — roast duck with Chaoshan-style sugar.
Hailing from the Chaozhou and Shantou regions of Guangdong province, Chaoshan-style sugar is a delectable, crunchy candy snack that mirrors the appearance of scallion whites. The innovative dining experience at Suxiaoya mirrors Chaoshan snack traditions, where patrons wrap the succulent roast duck and Chaoshan-style sugar in a delicate, thin pancake.
Beyond this novel approach, the restaurant also presents a tantalizing array of culinary creations, including duck congee — a savory delight crafted by simmering rice in duck broth and complementing it with preserved egg, shredded dried scallops, and tender duck meat.
Setting itself apart with a menu that marries southern Chinese ingredients with northern culinary techniques, Suxiaoya offers a harmonious fusion of flavors and textures. Noteworthy is the inventive fusion of northern cooking methods applied to river shrimp sourced from Jiangsu province, exemplifying the restaurant's commitment to crafting innovative dishes that defy traditional boundaries and delight the palate of its discerning patrons.
