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Quánmó·Jìnyàn (Wúdàoqū Gòuwù Zhōngxīn Dìdiàn)

北京菜 · ⭐ 4.4

No. 28 Chengfu Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  大红袍花椒脆舌

  大红袍花椒脆舌是一道经典的川式冷盘，以新鲜猪舌为主料，经焯水、卤制后切片，再以大红袍花椒和多种香料调制的红油拌匀。猪舌口感爽脆弹牙，卤香醇厚，大红袍花椒带来的麻香层次分明，辣而不燥，回味悠长。整体色泽红亮，椒麻鲜香，是一道开胃下酒的佳肴。
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  Braised Large Shrimp with Chinese Cabbage

  Shrimp and Chinese cabbage stir-fry is a dish primarily made with shrimp and Chinese cabbage. The preparation involves cleaning the shrimp, washing and cutting the cabbage into segments, then stir-frying to perfectly blend the freshness of the shrimp with the natural sweetness of the cabbage, resulting in a dish that is visually appealing, fragrant, and delicious.
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  宫廷秘制葱油鸡

  宫廷秘制葱油鸡是一道经典粤式菜肴，选用鲜嫩三黄鸡为主料，经白切或蒸制后切块，淋上以大量香葱、姜片和花生油熬制的葱油。鸡肉皮滑肉嫩，最大程度保留了原汁原味，葱油香气浓郁扑鼻，入口咸鲜清爽，回味悠长。制作关键在于精准控制鸡肉火候与葱油熬制的温度，使葱香充分融入油中而不焦苦，整体口感鲜香不腻，层次分明。
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  Quanmao Signature Braised Pork Belly

  Made with pork belly as the main ingredient, it is blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices. The meat is tender and soft, with a bright red color and rich flavor without being greasy.
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  Quanmao's Signature Imperial Scallion Oil Chicken

  The chicken is fully cooked and shredded into strips, then topped with a secret-spice scallion oil. This scallion oil is made by frying large pieces of scallions, resulting in a rich aroma. The chicken is tender and juicy, with a strong scallion fragrance and a complex flavor profile.
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  Qiang Mao's Signature Sea Urchin Tofu

  This dish is made primarily with old tofu and sea urchin. The old tofu is cut into cubes and pan-fried until the surface turns slightly golden, then mixed and cooked with fresh sea urchin, allowing the tofu to absorb the umami flavor of the sea urchin. The result is a delicate texture and rich taste.
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  Quanmao Signature Grilled Lamb

  Quanmao's signature grilled lamb uses fresh lamb slices quickly roasted on a heated grilling plate, with scallions and ginger added during the process to enhance aroma. The meat is tender and fragrant.
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  Quanmao Classic Roast Duck

  Quan Mao's classic signature roast duck is made from premium Peking 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 thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Quanmao Scallion-Braised Fish Head

  Quan Mao scallion-braised fish head is made with fresh fish head as the main ingredient, combined with辅料 such as scallion segments and ginger slices. After pan-frying, it is simmered in water. The fish head is first fried until golden brown on both sides, then scallion segments, ginger slices, and seasonings are added for slow stewing over low heat, allowing the fish head to fully absorb the aroma of scallions and the broth.
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  Matsutake Mushroom Soup

  Matsutake mushroom soup is made primarily with matsutake mushrooms and various fresh mushrooms, slowly simmered in water or broth. The matsutake is cooked together with shiitake, king oyster mushrooms, and other fungi to preserve their natural umami flavor and nutritional content.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a home-style dish primarily made with fresh vegetables of the season, commonly including greens, carrots, potatoes, and green beans. After washing and cutting the vegetables, they are quickly stir-fried in hot oil, seasoned with an appropriate amount of salt and other condiments, and served once the vegetables are just cooked through.
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Steamed Yellow Croaker with Scallion Oil

  After cleaning the large yellow croaker, marinate it with scallions and ginger slices, then steam it in a steamer until fully cooked. Drizzle with hot oil after steaming to release the aroma of scallions and ensure the fish meat remains tender and fresh.

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