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Peking Duck
"One of my most memorable Chinese meals was at the Yangtze... where I had the three-course Peking Duck with the piece de resistance, the skin laquered reddish mahogany, beautifully crisped." David Burton, Dominion Post
| Half | Whole |
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| One Course | 60 | 95 | ||
| Two Courses | 105 | |||
| Three Courses | 125 | |||
Crispy and succulent duckling served boneless with steamed pancake, duck sauce and spring onions. Then half of the duck meat diced and stir fried with hot and spicy sauce served with chilled crispy lettuce. The remaining duck made into a soup for the final course. Please allow 45 minutes preparation. | ||||
Our Recommendations |
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Sichuan Spicy Beef  |
16.50 | |||
| 5 Spices Chilli Pork Loin |
22.90 | |||
| Beef Fillet Chinese Style | 23.90 | |||
| Spring Onion & Ginger Venison | 23.90 | |||
| Yangtze Crispy Chicken | 22.90 | |||
| Roast Duck | 29.90 | |||
| Crisp Tan Beef | 32.50 | |||
| San Choi Bau |
32.50 | |||
| Sichuan Whole Fish |
38.00 | |||
| Steamed Whole Fish | 38.00 | |||
| Please do not hesitate to ask us to cook for you anything that is not on the menu. We will try our best. | ||||
