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Quan Judy (Jiahua Store)

北京菜 · ⭐ 4.8

Jiahe Plaza, Entrance No. 3, 3rd Floor, northwest corner of the intersection of Zhongshan East Road and Tanggu North Street

Dishes

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  Sweating Duck Blood

  A Sichuan dish made with duck blood stir-fried with chili and Sichuan peppercorns, known for its spicy and numbing flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-fried Beef with King Oyster Mushrooms

  A savory stir-fry featuring tender beef and flavorful king oyster mushrooms, quickly cooked to preserve texture and taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fruit Salad Mix

  Fruit salad is made by mixing various fresh fruits cut into pieces, commonly including apples, pears, bananas, grapes, oranges, and strawberries. Wash and cut the fruits, then mix with honey or yogurt; a little lemon juice can be added to prevent browning.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised Perch in Brown Sauce

  Braised perch in savory sauce is made with fresh perch, pan-fried until golden and then simmered in a rich sauce of soy sauce, sugar, vinegar, ginger, and garlic.
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  Smoked Meat Duo

  A Chinese dish featuring smoked pork belly and braised spare ribs, combining smoky aroma with savory richness.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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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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  Crispy Pumpkin

  A Chinese dish made by frying sliced pumpkin coated in batter until golden and crispy, offering a sweet and crunchy texture.
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  Duck Oil Dumpling

  A Chinese dim sum dish featuring dumplings filled with duck fat, steamed to perfection for a rich and savory flavor.

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