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Quan Ji De (Jia Yi Dian)

北京菜 · ⭐ 4.3

4th Floor, Jia Yi Plaza, Building No. 10, Yard No. 3, Shunyuan Street

Dishes

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  Quanjude Roast Duck

  Quanjude roast duck uses tender Beijing duck, carefully roasted using a unique method to achieve crispy skin and tender meat with a bright red color. Served with thin pancakes as delicate as cicada wings, scallion strips, and sweet bean sauce, it fills the air with irresistible aroma when eaten.
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  Quanjude Shengshi Peony Banquet

  Quanjude's Shengshi Peony Banquet is a refined dish featuring chicken, shrimp, mushrooms, and ham, steamed and artfully arranged to resemble a peony flower.
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  Whole Scorpion Sesame Duck Cubes

  Whole scorpion sesame duck cube features tender duck meat marinated and stewed with whole scorpions, finished with toasted sesame for aroma and texture.
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  Whole Duck Blood Sichuan Style

  A dish featuring duck blood, intestines, and liver as main ingredients, combined with bean sprouts, wood ear mushrooms, chili, and Sichuan pepper, then boiled and seasoned with a special sauce. Duck blood and offal are blanched first, then cooked together with vegetables and finished with hot oil to enhance aroma.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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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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  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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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Spicy Scallion Pork Trotter with Sea Cucumber

  Scallion-spiced pig trotter and sea cucumber stewed with scallions, ginger, and seasonings. Trotters are blanched first, then cooked with sea cucumbers in broth, soy sauce, and wine until tender, finished by reducing the sauce.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

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