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Quan Judy Chinese Culinary Masterpiece · Sky Court Residence

特色菜 · ⭐ 4.8

No. 14 Qianmen West Street, Quanjude Restaurant, 1st and 3rd Floors

Dishes

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  Traditional Condiment

  Traditional condiments are made by mixing various seasonings like green onions, ginger, garlic, cilantro, chili oil, soy sauce, vinegar, and sesame oil. Mix evenly and use with noodles, dumplings, hot pot, or cold dishes to enhance flavor.
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  Quanjude Shengshi Peony Roast Duck

  Quanjude Shengshi Peony Roast Duck is made from premium Beijing duck, processed through marinating and hanging-roast techniques. The skin is crispy while the meat remains tender, best enjoyed with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Quanjude Premium Roast Duck

  Quanjude's premium Peking duck is made from high-quality Beijing duck, processed through marinating and hanging-roast baking techniques. The skin is crispy while the meat remains tender and juicy. It is typically served with lotus leaf pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Sichuan-style Duck Blood Hot Pot

  Chuan-style duck blood soup made with duck blood, bean sprouts, tofu skin, and tripe, stir-fried with beef tallow, broad bean paste, chili, and Sichuan peppercorns, then simmered in broth to absorb rich flavors.
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  Dry-burned Four Fresh Ingredients

  Dry-burned four fresh is a Chinese dish featuring four fresh ingredients: shrimp, squid, chicken breast, and green peas. After preliminary preparation, the ingredients are stir-fried in oil until cooked through, then seasoned with a sauce (such as soy sauce, sugar, cooking wine, and cornstarch slurry) to create a thick, glossy coating. Finally, it's garnished with chopped scallions or cilantro.
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  Grilled Duck Hearts

  Fire-roasted duck heart is a dish featuring duck heart as the main ingredient. After cleaning, the duck hearts are quickly grilled or stir-fried over high heat to achieve a slightly charred surface while keeping the inside tender and juicy. It is typically seasoned with scallions, ginger, garlic, chili, and other spices to highlight the fresh aroma and unique texture of the duck heart.
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  Stewed Sea Urchin Egg Soup

  Stewed monkfish roe soup is made primarily with monkfish roe, combined with辅料 such as egg white, ham, and dried mushrooms. It is prepared through steps including blanching, simmering, and thickening with a starch slurry. The monkfish roe must be cleaned beforehand and then slowly stewed in a rich broth along with other ingredients. Finally, egg white is added to form delicate threads, resulting in a smooth and richly textured soup.
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  Salted Duck Liver

  Salted duck liver is a dish primarily made with duck liver. After cleaning the duck liver, it is boiled in water containing seasonings such as salt, scallions, ginger, and cooking wine. The texture is delicate and the flavor is delicious.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Pea Yellow Duck

  Pea Yellow Duck is a dish primarily made with pea yellow, combined with duck meat. The duck meat is marinated and then stewed or braised, mixed and cooked with pea yellow, allowing the duck to absorb the fragrant aroma of the pea yellow while the pea yellow adds a soft and glutinous texture.

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