Chuan Dong Lai Duck Neck King
小吃快餐 · ⭐ 3.4
20 meters west of the intersection of Qingming 4th Street and Qingtong Street
Dragon Mate tips
If you are traveling in China to visit Harbin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 20 meters west of the intersection of Qingming 4th Street and Qingtong Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Spicy Crawfish, Tripe, Konjac Flour.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Harbin
- Category: 小吃快餐
- Rating: 3.4
- Address: 20 meters west of the intersection of Qingming 4th Street and Qingtong Street
- Popular dishes: Signature Spicy Crawfish, Tripe, Konjac Flour, Duck Blood, Spicy Chicken Wings
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Dishes
Signature Spicy CrawfishSignature spicy crayfish dish made with fresh live crayfish, cleaned and blanched, then stir-fried with fermented broad bean paste, Sichuan peppercorns, dried chilies, ginger, and garlic. Bright red color, firm texture, rich flavor.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Konjac FlourKonjac powder is a fine powder food made from konjac tubers through processing, primarily composed of glucomannan. It is produced by grinding konjac tubers, filtering, precipitating, and then drying and grinding into powder form, which can be used directly in cooking or as a thickening agent.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Spicy Chicken WingsSpicy chicken wings made with marinated chicken wings fried and stir-fried with Sichuan peppercorns and chili for a bold, numbing heat.
Spicy Kelp StemsA Sichuan-style cold dish made with kelp stems stir-fried with chili and Sichuan peppercorns, offering a crisp texture and bold spicy flavor.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.
Spicy Duck NeckSpicy duck neck is a dish primarily made with duck neck, which is first blanched and then simmered with various spices, chili peppers, Sichuan peppercorns, and other seasonings to achieve deep flavor and a rich spicy-numbing taste.
Spicy Duck TongueSpicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with chili peppers and Sichuan peppercorns. The tongues are crisp and tender, offering rich, bold flavors.